If you imagine the crunchy cookies, you are wrong!! This cookie has a chewy texture, more like a cake than cookies.... but still good to eat. The proof… I don’t need much time to empty my jar….
Oatmeal Raisin Cookies
Source : http://www.quakeroats.com
4 tbs (1/2 stick) margarine, softened
2 tbs heat-stable sugar substitute equal to 3 tbs sugar (me : i used 3 tbs palm sugar)
1/4 cup egg substitute or 2 egg whites, lightly beaten
3/4 cup unsweetened applesauce (me : i didn't use it)
1/4 cup frozen unsweetened apple juice concentrate (thawed) (me : i used 1/2 cup apple juice)
1 tsp vanilla
1 cup all-purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt (optional)
1-1/2 cups Quaker® Oats (quick or old fashioned, uncooked)1/3 cup raisins, chopped
How to :
- Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
- In large bowl, beat margarine and sweetener or sugar until creamy. Add egg substitute; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
- Drop dough by rounded teaspoonfuls onto cookie sheets.
- Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Stay...cooking with love..