McClellan: Hate raisins? These cookies will change your mind | Lifestyle

This might be a topic we have not discussed, however, I believe it is prevalent in many families. One name for it is “discriminating eaters” — aka “picky eaters.”

There has been some study recently that a strong dislike of a certain food might possibly mean that there is an allergic reaction with a natural rejection of it. In extensive research (Google.com), I learned that there is a great difference between food allergies and food intolerances.

A true food allergy affects the immune system, whereas food intolerance often affects only the digestive system. If you have seen anyone eat a particular food (such as seafood or nuts) and had a severe reaction — throat-closing, severe facial rash, eyes swelling — you will know what an allergic reaction is.

My research (more Google and a couple of books on food) answered my longtime question: Are picky eaters born with that tendency (sensitive to taste and texture of certain foods) or is it created from observing parents refusing various foods?

I learned that there is a difference between problem eaters and picky eaters. A problem eater will eat only about 20 different things, and simply cannot be persuaded to try other foods. A picky eater will eat 30 or more different things.

As many of us parents know, bribery, threats and rewards will usually not help the problem. You no doubt have heard it said (or you may have done it yourself), “You are not going to leave that table until you eat every morsel of that broccoli.”

Those of who were reared by “depression-age” parents know that those times were so bad, any food was a blessing. I remember my mother saying, “Eat it or don’t. There are starving children everywhere who would love to have that liver and turnip greens that you are leaving.”

I have recently been taking small polls among friends about the one food that I think people have a distinct like or dislike for. Now, I must admit that my polling was among friends in my age category who are members of the “depression parents” age group.

The item I found that created a definite like or dislike was raisins. All eight of the women said that, “Yes,” they did eat and like raisins. I decided on my own, though, that of the general population (I have not polled thousands, obviously), about 25% of the people I have asked in all age groups said, “No”, they would not eat raisins. So there.

I am giving you my favorite Oatmeal Raisin Cookie recipe that might make a few more raisin-eaters in the world. I developed it by starting with a recipe and adding the things I thought would make it even better.

My genius friend, almost-son and the guy who tries weekly to keep me looking decent with hair care — and laughter (at my hair, I think) — loves these, and so do a few other friends. It’s time for me to make a double batch.

Phoebe’s and Barb’s Oatmeal and Raisin Cookies

1 1/2 sticks butter, softened to room temperature

3/4 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla

2 cups old-fashioned cups rolled oats (oatmeal)

1 1/4 cups all-purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1 1/2 cups raisins

1 cup chopped walnuts

Cream butter and sugars until light and fluffy. Mix oatmeal with other dry ingredients. Stir into sugar butter mixture. Add raisins and nuts.

Mix well, and drop by heaping tablespoons onto a sprayed or lightly greased cookie sheets.

Bake at 350 degrees for 12-15 minutes until golden.

Makes about 24 large cookies.

— Barbara Richardson McClellan is a longtime food columnist. Write her at [email protected] or in care of the Longview News-Journal, P.O. Box 1792, Longview, TX 75606.