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Oatmeal Cookies

September/October 1992

Your rating: None Average: 3.8 (72 votes)

Applesauce rounds out the flavor of this quick, low-fat remake of classic oatmeal cookies.



READER'S COMMENT:
"These are delicious! My cake flour wasn't fresh, so I subbed some all purpose flour instead, and then white whole wheat for the whole wheat. I also used dark chocolate chunks and a few semi sweet chips in place of the raisins (my husband...
Oatmeal Cookies

10 Reviews for Oatmeal Cookies

04/03/2014
Anonymous
Pretty good cookie

I like this recipe because 1 it has simple ingredients. My regular oatmeal cookie recipe calls for flax and wheat germ which when I'm out and craving a cookie I'm like shoot! 2 it uses ONE egg white. I love to bake but durn if I'm always an egg short! 3 I used dried cranberries instead of raisins and added mini semi sweet chocolate chips. Yummy!
This cookie is chewy. Not bad but it's not crispy and crunchy on the outside. The batter was a little wet so maybe I did something wrong-I didn't sift the flour-wasn't feeling it. So that might have been it.
I'll make this recipe again because it was so easy to do and yummy results!

Comments
10/28/2013
Anonymous

I'm disappointed the sugar count is not listed.

Comments
10/28/2013
Anonymous

I'm dissapointed the sugar count is not listed.

Comments
10/28/2013
Anonymous

I'm disappointed the sugar count is not listed.

Comments
04/30/2010

These are delicious! My cake flour wasn't fresh, so I subbed some all purpose flour instead, and then white whole wheat for the whole wheat. I also used dark chocolate chunks and a few semi sweet chips in place of the raisins (my husband is obsessed with chocolate). I took the advice of the other reviewers and pushed down each cookie with the back of a spoon before baking, so they spread out nicely. Nice and chewy and thick - you'd never know these were made without butter. Instead of baking all three dozen at once, I spoon two dozen of the cookies onto a baking sheet and freeze them (before baking), and once they're frozen just put them in a freezer bag. Bake them from frozen - just add a minute or two to the cooking time. Taste just as good as fresh.

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