Food & Drink

Bald Eagle Cookies

Prep time: 15 minutes

Cook time: 15 minutes per batch

Makes 3 to 4 dozen

Chris Pappenheim of Sacramento sends cookies to the troops in Iraq and Afghanistan. Chocolate chips melt and make a mess of the cookies, so Pappenheim was looking for oatmeal cookie recipes that are easy and that will keep well. We have three oatmeal cookie recipes in today's Mailbox that should give Pappenheim something to chew on.

Linda Banta of Orangevale has modified this recipe through the years. It won a prize in a baking contest several years ago. She suggests adding nuts, raisins or other dried fruits for variations.

Ingredients:

1 stick butter

½ cup shortening

2 cups sugar

2 large eggs

¼ cup molasses

1½ teaspoons vanilla

2 cups flour

2 cups rolled oats

2 teaspoons salt

½ teaspoon baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

Instructions:

In a large bowl, cream butter with shortening and sugar. Mix in eggs, molasses and vanilla. Add flour, rolled oats, salt, baking soda, baking powder and cinnamon. Mix well. Drop by spoonfuls on ungreased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Cool on racks.

Per cookie, based on 3½ dozen cookies: 124 calories; 2 grams protein; 18 grams carbohydrates; 5 grams fat (2 saturated, 2 monounsaturated, 1 polyunsaturated); 16 milligrams cholesterol; 153 milligrams sodium; 1 gram fiber; 10 grams sugar; 37 percent calories from fat

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