1 c Margarine; (Saffola brand
-preferred), softened
1 c Brown sugar; firmly packed
1 Whole egg; beaten
2 Egg whites
1 ts Vanilla extract
1 tb Orange; or lemon rind,
-grated
1 c Flour
4 c Rolled oats; (do not use
-instant oatmeal)
1 c Sunflower seed
1/2 c Sesame seed
1/2 c Wheat germ
1/2 c Raw bran flakes; (use raw
-bran flakes) not Bran
-Flakes
1 c Raisins
1 c Coconut; shredded
1 c Walnuts; chopped-or use
-pecans, or hazelnuts
1/2 c Granulated sugar
1 ts Ground cinnamon
Preheat oven to 375 F. Take out two cookie sheets and set aside. Mix
together margarine and the brown sugar with a pastry blender or electric
mixer. Add whole egg, egg whites, vanilla, and rind, and beat by hand or
mix thoroughly with electric mixer.
Stir in flour and mix thoroughly, then add rolled oats, sunflower seed,
sesame seed, wheat germ, and bran flakes, and blend well. Fold in raisins,
coconut, and nuts. Make cinnamon/sugar mixture by blending the granulated
sugar and the cinnamon in a small mixing bowl.
Scoop out dough with a tablespoon and roll into balls with your hands. Roll
in sugar/cinnamon mixture, place on cookie sheet, and mash flat with the
bottom of a glass. Bake until lightly browned, 8 to 10 minutes. Cool cookie
sheets on wire racks 2 to 3 minutes, then remove cookies to wire racks to
cool completely.
Makes 4 dozen cookies.
SUR LA TABLE, Pike Place Market Cookbook (Seattle, Washington)
Yields
48 Servings
