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Added October 28, 2004 | Recipe #102864
Showing 1-3 of 3
on August 23, 2009
I made these this afternoon for the school week.. VERY GOOD! FYI: Don't eyeball ingredients - and measure carefully! Good flavor, nutty, sweet but not overly so and packed with energy!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 16, 2012
Great tasting recipe! Outside crunchy, inside soft. Changed recipe a little bit. Used plain vegetable shortening. Instead of 1 medium granny smith apple finely grated, I used 1/3 cup unsweetened applesauce. 1 medium carrot = 1/3 cup shredded twice (did not grate). I used sweetened coconut flakes. While beating creamy batter, in 2nd bowl, I combined oats, raisins (not golden variety), applesauce, carrot and coconut. I blended thoroughly before stirring into batter. Cooled cookies on cooling racks for an hour or so then bagged in preparation of giving them away. This recipe rates 5 stars, however, I gave it 4 since I made changes. Enjoy your "meal on the run." Thanks, Tish, for sharing this with us.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 11, 2008
I substituted Flax for half of the butter and Splenda for baking for part of the sugar and applesauce for some of the butter, and it turned out fantastic! Our cookies were chewy (not hard at all) and tasty to all who tried them. I made up a big batch and froze the extras until I had time to eat them, and they were great as a quick to grab snack. I did grate up an apple for this route, but will probably just use unsweetened applesauce for future batches.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1648 g)
Servings Per Recipe: 1