Prep 10 mins
Cook 10 mins
I got this recipe years ago in a supermarket checkout cookbook called Fast Scratch Vegetarian--I think it MIGHT be from Land O' Lakes but my copy is fairly shredded so I can't be sure. At any rate, we have been making these for years, and though the recipe title is theirs I have to say I agree! I hope you do, too!
- 354.88 ml quick-cooking oats
- 177.44 ml brown sugar, packed
- 118.29 ml Smart Balance butter spread (sorry land o' lakes!)
- 1 egg
- 2.46 ml baking soda
- 4.92 ml vanilla
- 1.23 ml salt
- 177.44 ml whole wheat pastry flour (original calls for AP)
- 59.14 ml raisins (optional)
- Heat oven to 375.
- In a large bowl combine all ingredients except flour. Beat at low speed until well mixed.
- Stir in flour, then raisins. Drop by even tablespoons onto a greased cookie sheet.
- Bake 8-10 minutes or until lightly browned.
Yum, yum, yum!! Someone keep me away from these little gems! So easy and quick to make, and I love the change to ww flour, too! I did use butter, mostly becase I hate measuring margerine, and I added in 1/2 tsp cinnamon, too. After a small mishap with my golden raisins, I made up the rest with chopped walnuts, which worked out quite well! Thanks, smelly, these are awesome! Made for Veggie Swap 28, November.
This made two dozen light-textured, sweet oatmeal cookies. Better than most cookies this healthful, and healthier than most this good; but be honest when you count them! It's really easy to eat three or four without a second thought. Would have put raisins in them but didn't have any on hand.
These cookies are very, very yummy! They are the perfect oatmeal cookies with a lot of texture and great taste! YUM! I used only 1/4 cup sugar and added in some ground vanilla bean, which was a nice addition. Then I also decreased the butter to 86 g and in place of ordinary raisins I used chocolate covered ones, cause I had them on hand (and I luv chocolate in my oatmeal cookies). SOOOOOOO GOOD!!!! All in all I ended up with 34 yummy little morsels, that disappeared very quickly. THANKS SO MUCH for sharing this recipe with us, smelly! Ill certainly make it again! Made and reviewed for Veggie Swap #21 April 2010.