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Mellow Raisin Oatmeal Walnut Chew Cookies - from Mellow Mushroom Pizza
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From the Menu of ... Mellow Mushroom Pizza
2421 Shallowford Road, Marietta
770-516-1500
Q: My husband and I order take-out from Mellow Mushroom and when he goes to pick it up, he can’t resist bringing home a little something extra -- like a cookie. Several years ago he came home with the Mellow Raisin Oatmeal Walnut Chew. Any chance we could get the recipe?
-- Paula Grady, East Cobb
A: Loaded with nuts, raisins and toasted oats, Mellow Mushroom’s chews are an oatmeal cookie-lover’s dream. “It’s a big, meaty cookie,” admits Matt Fryer, owner of the Shallowford and Johnson Ferry Mellow Mushrooms in Marietta. “We sell quite a few of them.” With a loyal customer base of local residents, everybody tends to choose a favorite cookie flavor -- oatmeal raisin, peanut butter, chocolate chip -- and stick with it.
-- Deborah Geering, for the Journal-Constitution
Hands on time: 20 minutes Total time: 40 minutes Serves: Makes 24 large cookies
Ingredients:
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2 cups chopped walnuts
1 cup rolled oats
1 cup granulated sugar
1 cup packed brown sugar
1 cup margarine, softened
2 eggs
1 teaspoon vanilla extract
1 2/3 cups soy flour
1/2 teaspoon salt
2 cups raisins
1/2 cup flaked sweetened coconut
Instructions:
Preheat the oven to 375 degrees. Spread walnuts and oats on a baking sheet and cook for 2 minutes. Stir, and cook 2 minutes, or until lightly toasted. Remove from the oven and pour into a large mixing bowl. Set aside. Coat 2 large baking sheets with nonstick cooking spray and set aside.
In the bowl of food processor fitted with a steel blade (or in a mixer), combine both sugars, margarine, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the soy flour and salt. Spoon the soy flour mixture on top of the batter. Pulse 3 or 4 times to mix.
Scrape the batter into the walnut-oatmeal mixture. Add the raisins and coconut. Fold the ingredients together.
Drop the dough 2 inches apart onto the prepared sheets, using 2 tablespoons of dough for each cookie. Bake for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack to cool.
In the bowl of food processor fitted with a steel blade (or in a mixer), combine both sugars, margarine, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the soy flour and salt. Spoon the soy flour mixture on top of the batter. Pulse 3 or 4 times to mix.
Scrape the batter into the walnut-oatmeal mixture. Add the raisins and coconut. Fold the ingredients together.
Drop the dough 2 inches apart onto the prepared sheets, using 2 tablespoons of dough for each cookie. Bake for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack to cool.
Nutrition:
Per cookie: 275 calories (percent of calories from fat, 50), 6 grams protein, 50 grams carbohydrates, 2 grams fiber, 16 grams fat (2 grams saturated), 18 milligrams cholesterol, 148 milligrams sodium.
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