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Oatmeal Cookies (modified, a bit, from _Eating_Well_ mag)

Oatmeal Cookies (modified, a bit, from _Eating_Well_ mag) is a home-style recipe. Serves 3. --------------- 1 Cup packed brown sugar 1/4 Cup unsweetened applesauce 1/4 Cup egg equivalent (ie comercial replacer, two whites, 1/4 cup "egg beaters") 1 Tbsp vanilla extract 1 Cup raisins 2 Cups rolled ...

Ingredients

• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 cup
• 2 cup
• 1 cup
• 1/2 cup
• 1 tsp
• 2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Toasting oats: Heat a large skillet over medium-high flame and add half the oats.

2. 2

   Toast, stiring frequently until the oats begin to color and become fragrant (15 minutes or so).

3. 3

   Repeat with remaining oats.

4. 4

   In a large bowl, whisk together sugar, applesauce, egg replacer, and vanilla.

5. 5

   Stir in raisins.

6. 6

   In a medium bowl, stir together remaining (dry) ingredients.

7. 7

   Add the dry ingredients to the wet and mix just until blended.

8. 8

   Drop the dough by tablespoonfuls onto prepared baking sheets, spacing cookies about 4 cm apart.

9. 9

   Bake for 15 minutes, or until lightly browned.

10. 10

    Transfer cookies to a wire rack to cool.

11. 11

    Storage: no-fat-added cookies do not store well.

12. 12

    They become stale quickly and stick together if stacked.

13. 13

    As soon as they are cool, wrap the cookies, layers separated by waxed paper, and freeze.

14. 14

    To serve, simply let them thaw to room temperature.

15. 15

    Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy.

16. 16

    Do toast the oats, it ads depth to the flavor.