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Cook's Corner

  • Bakery owner mills flour for healthier bread
    Each morning between 2 and 3 a.m., Leigh Rowan rises to begin making the dough to create whole-grain breads and rolls at her business, The Big Brick House Bakery.
  • Roanoke mother of 4 bakes up business
    Natalie Warner has enjoyed baking since she was a girl when her mom, Carlene Staller, would give her free rein the kitchen to bake cookies.“I like cookies or pies. I like to make them and eat them.
  • Blind grandmother still active in kitchen
    Nancy Ake has always loved to cook, even preferring homemade meals to eating out. So when the Fort Wayne woman lost her eyesight, she didn’t let that stop her.

Web exclusive: Kristina Park’s recipe for Chewy Oatmeal Raisin Cookies

Chewy Oatmeal Raisin Cookies

1/2 cup butter, softened

2/3 cup light brown sugar, packed

1 large egg

1/2 teaspoon vanilla

3/4 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups rolled oats

3/4 cup raisins

Cream together the butter, brown sugar, egg and vanilla until smooth. Sift the flour, baking soda, cinnamon and salt together. Stir this into the butter-sugar mixture. Stir in the oats and raisins. Using a 1/4 -inch scoop, place cookies on a tray and chill about 15 minutes before baking. Bake in a 350-degree oven for 10 to 12 minutes. Let cookies sit on baking sheet for about five minutes before moving to a rack to cool. Makes 1 dozen.