Wags' Wecipes - Oatmeal Craisin/Raisin Cookies
Jul 18, 2006
She’s just five-foot-three, but don’t let the height fool you. On the field, U.S. Under-20 defender Sarah Wagenfuhr is a spitfire, and she brings that same enthusiasm to the kitchen. Needless to say, Wagenfuhr, known as “Wags” to her teammates, can “bring it” when it comes to making the perfect meal. After all, this is a woman who, in her U.S. Soccer bio, listed her craziest ambition as: “To be the next Martha Stewart.” So leading up to the 2006 FIFA U-20 Women’s World Championship, Wagenfuhr will on occasion share her favorite recipes with Center Circle and ussoccer.com…and if they’re lucky, her teammates as well.
In this installment of Wags’ Wecipes, Sarah rocks it with her favorite cookies, Oatmeal Craisin/Raisin Cookies. Yes, these are so good they can be Craisin or Raisin. She so on the ball, the even throws in the nutritional information.
OATMEAL CRAISIN/RAISIN COOKIES
1/2 cup butter-softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1 3/4 cups flour
2 cups rolled oats (dry oatmeal)
½ to ¾ cup of Craisins or raisins (depending on how crazy you are for Craisins or raisins)
1) In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda and cinnamon. Beat until combined. Beat in eggs and vanilla until combined. Beat in flour-start on a low speed or you will make a mess. Stir in rolled oats and craisins/raisins
2) Drop dough onto un-greased cookie sheet and bake at 375. Start with 6 minutes, and bake for longer, depending on how soft you like your cookies, but make sure at least the outsides get a little golden brown, or it will just be melted dough. Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool completely.
4g total fat
2 g sat fat