Great cookies will make them again
From EatingWell: September/October 1992
Applesauce rounds out the flavor of this quick, low-fat remake of classic oatmeal cookies.
10 Reviews for Oatmeal Cookies
I make these cookies often and I love them. Because of my allergies I make a few adjustments and they still come out awesome. I use gluten-free baking mix and rice flour instead of the wheat flours and all-purpose flours. I also add in dark chocolate chips, extra pure vanilla extract and shaved coconut for an added taste. I know it adds calories but it also adds healthy fats (poly&mono unsaturated), fiber, antioxidants, and protein. :) When baking I also often substitute butter/milk products for canola oil because of a milk allergy.
I just got done making these. I have been looking all over for a healthy cookie recipe that is actually good. These are really good! I wasn't expecting them to be so soft and moist. I used regular white flour sifted instead of cake flour...I don't know the difference but they still turned out delicious.
I also used half a cup of dark chocolate chunks and half a cup pecans instead of raisins.
I made these cookies last night and add them to my traditional cookie platter for Christmas. I was extremely nervous thinking they would be like any other healthy cookie recipe where the cookie come out like "cardboard" in taste. To my surprise these cookies were moist and tasty. My husband who is a picky eater couldn't leave them alone and that's saying a lot. The cookies didn't spread out like I thought they would so I used a glass bottom to shape the cookies. made 3 dozen