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Oatmeal Cookies

September/October 1992

Your rating: None Average: 3.8 (64 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 Recipe

9 Reviews for Oatmeal Cookies

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.

Comments
04/26/2010
Anonymous

Great cookies will make them again

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