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I forgot the eggs in the above recipe! I used two. Changes for version three- cut oats to 2 cups, added more flour and cracked wheat and millet to add crunchiness, also used flax seeds. ATTEMPT 3 1/4 cup butter (softened) mixed wth 1/3 cup oil 2 tbsp molasses 3 tbsp barley malt syrup (this is right!) 1/2 cup turbinado or brown sugar Mix all this and add 2 eggs and beat well; add 1/3 cup wheat germ 1/3 cup dry milk 2 tbsp sesame seeds 3 tbsp millet seeds 2 tbsp golden flax seeds 1/3 cup cracked wheat (this and the millet seeds add the requisite crunchiness) 1/4 cup chopped walnuts 1/4 cup sunflower seeds 1/2 tsp cinnamon 1 tsp vanilla 1/2 cup lightly food-processed raisins (these are not recognizable as raisins but add moisture to the cookie) 2 cups of rolled oats AND for the flour portion, I used 1/4 cup ground walnuts (because I remember them tasting a lot like walnuts), 1/3 cup whole wheat pastry flour, and 1/2 tsp baking soda. I pressed the dough into cookies on an oiled baking sheet and baked them at 350 for 12 minutes. After I took them out I let them cook on the sheet for a few more minutes. Results: these make fewer cookies (2 1/2 dozen not three) and are more crunchy and also taste fine (all versions are eagerly eaten by my work group) but they are still not shiny enough nor sticky enough- I remember they used to stick together in the bag, they were that sticky. However I never have them long enough to "age" and as others have commented, perhaps this adds stickiness. I think though that there is something missing. I didn't like the extra millet- it is actually too crunchy. For the second batch I added half an egg to make the batter spread out more. This gave me the brown edge but didn't contribute to the shininess. It changed the texture of the finished cookie to more spongy -which I didn't like. Maybe I should use milk to spread them out more instead of egg. There are still some pinpoint holes despite pressing the batter onto the cookie sheet. But the cookie holds together well, probably because of the decreased loose oat content.
Well no one has posted on this topic for a long time. You should know though, Donna and Prairiefire, that we are all still out there trying out these recipes. In the past month I have tried to combine the Chism recipe with yours as follows: (version 2) 1/4 cup butter (softened) mixed wth 1/4 cup oil (more oil is probably better) 2 tbsp molasses 3 tbsp barley malt syrup (this is right!) 1/2 cup turbinado sugar 1/3 cup wheat germ 1/3 cup dry milk 2 tbsp sesame seeds 2 tbsp millet seeds 1/4 cup cracked wheat (this and the millet seeds add the requisite crunchiness) 1/4 cup chopped walnuts 1/4 cup sunflower seeds 1/2 tsp cinnamon 1 tsp vanilla 1/4 cup lightly food-processed raisins 3 cups of rolled oats (too many?) AND for the flour portion, I used 1/4 cup ground walnuts (because I remember them tasting a lot like walnuts), 1/2 cup whole wheat pastry flour, and 1/2 tsp baking soda. I pressed the dough into cookies on an oiled baking sheet and baked them at 350 for about 12 minutes. Then I let them cook on the sheet for a few more minutes. The result was a chewy cookie that tastes similar to the guerrilla I remember but does not have that nice glossy surface sheen or quite enough chewiness; also, it did not spread out at the edges enough (should I cook at 375?). I do remember a browned edge. I do not think I should have to use granola (because I can't believe the original baker did). Next time, I will try more eggs -as you suggest- and 1 cup less rolled oats. (I am really not sure about the rice flour...was that really around in 1976?). best, Iris
tell me, does this recipe taste more authentic than the one currently at the Daily Page from Prairiefire last year? i have to say I do NOT remember a peanut butter taste or so much rolled oatmeal; and I am sure the original cookies had brown sugar which was only later replaced by honey (that completely altered the texture as I recall). Wouldn't you need a lot of cracked oats or cracked wheat to arrive at that incredible chewiness or does the millet do it? has anyone tried this out, what do they think?