Senin, 25 Oktober 2010

Oatmeal Raisin Cookies

My family are oats lover, but not for plain oats. So I have to turn it into a dish they like first. Therefore, I really interested when couple days ago Deny shared this link to me and some of my friends on Facebook, and I couldn’t resist making one of the recipe. I think cookies must be great, I never made oats cookies before, and I am sure they must be like it. And… yes….. It just needed three days for them to empty the jar. 

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


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 :

  1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray.
  2. 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.
  3. Drop dough by rounded teaspoonfuls onto cookie sheets.
  4. 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..


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