Healthy Gluten-Free Oatmeal Raisin Cookies Using Olive Oil!

"the recipe on the Quaker Oats box with 1/2 less sugar and using EVOO instead of butter (no one will ever know until you tell them!) it is quick and easy to just smear the batter into a pan for bar cookies. can reduce oil to 2/3 cup. can soak raisins in bourbon for a more sophisticated taste. can substitute ground walnuts for 1/2 of flour base!"
 
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Ready In:
27mins
Ingredients:
11
Yields:
4 dozen
Serves:
12
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ingredients

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directions

  • Preheat oven to 350.
  • Beat together olive oil and sugars.
  • Add eggs and vanilla; beat well.
  • combine flour, soda, cinnamon and salt. Add to liquid and mix well.
  • Stir in oats and raisins and mix well again.
  • Drop by teaspoonfuls onto greased cookie sheet.
  • Bake 10-12 minutes or until golden brown.
  • Cool 1 minute on cookie sheet and then remove to wire rack.
  • Makes 4 dozen.
  • for bar cookies: bake 20-30 minutes in ungreased 13x9 inch baking pan (reduce heat to 325 degrees for a glass pan).

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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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