1 ½ cups oats
some nutritional yeast (I used 1 tbsp—too much)
1/8 -1/4 teas. cloves & nutmeg (I used 1/8 tsp each)
½ cup whole wheat flour
½-1 cup sugar * (I used ¾ cup)
½ tsp cinnamon
½ cup soybean flour
salt to taste
1/4 cup non fat dry milk
½ cup veg. oil
¼ up raisins
ground walnuts (I added 1/4 cup)
sunflower seeds (I added 1/4 cup)
* May substitute honey, but use a lot less liquid to get a thick batter.
Bake @ 350 for approx. 15 minutes
The excessive amount of brewer’s yeast I used gave these cookies a downright medicinal taste, but that was my fault. I'm learning. Also, as I’d concluded before, neither nutmeg nor soy flour are right for the original guerrilla.
Here’s what I learned from this experiment, though. The cookie dough was too dry for the guerrilla—it made tall, round cookies instead of flat pancake cookies. In earlier tries when the batter was too stiff, I've always added more oil or milk to flatten the cookie out, but this time I added 2 tbsp honey and an extra egg. This gave me the stickiness, the chewiness, a bit of the browned edges, and more of the sheen that I’ve been looking for. All of these things were attributes that, I think, would bring John's recipe one step closer to the original. Next, I'm going to make John's recipe with more egg.
Again, I got little holes in the surface of the baked cookies, which don't look right. I'm going to try to avoid incorporating any air into the batter from now on.