2015 Cookie Walk – Holiday Haystacks


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Nancy Renee’s Healthy Holiday Haystacks

Nancy Kerstein

Ingredients

  • 1-1/2 cups all-purpose flour
  • 6 bags instant oatmeal with flax seed (visit Jewel’s organic aisle)
  • 1/2 teaspoon baking powder
  • 1/3 cup light brown sugar
  • 1/2 cup white sugar
  • 1 cup salted butter
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 cup raisins
  • 12 oz semisweet chocolate chips
  • 1 cup walnuts
  • hot fudge
  • Optional: Shredded coconut or powdered sugar

Directions

  1. Preheat oven to 350°.
  2. In a medium bowl combine flour, oatmeal, and baking powder. Set aside.
  3. In an electric mixer at medium speed, blend the brown and white granulated sugars in a large bowl. Add butter and mix until grainy, scraping down the sides of the bowl. Add the eggs and vanilla and mix until smooth.
  4. Add the flour mixture, raisins, and chocolate chips and blend at a low speed being careful not to over mix. Add the walnuts.
  5. Roll into balls and drop onto an ungreased baking sheet 1-1/2 inches apart. Bake 22-24 minutes. Using a spatula, transfer the cookies immediately to a cooling racks.
  6. When the haystacks have cooled, drizzle with warm hot fudge, adding a pinch of coconut or a dusting of powdered sugar.

  7. Merry Christmas, Happy Channakah, and a Very Happy Kwanza to you!

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