Prep 15 mins
Cook 12 mins
This recipe was on a box of "Hodgson Mill Oat Bran Cereal". What wonderful cookies! Chewy, filling, high fiber...and oat to boot. Lower cholesterol here we come. I also used 1/4 cup applesauce for 1/4 cup margarine to lower fat. They were super easy to mix and are sturdy enough to travel well (I mailed some to an avid fan!). Hope you enjoy.
- Preheat oven to 350°F.
- Mix melted margarine with sugars.
- Add egg (or whites); mix well.
- Stir in peanut butter and vanilla; beat until smooth.
- Add remaining dry ingredients; mix well.
- Drop by teaspoons onto ungreased cookie sheet.
- Bake 10-12 minutes or until golden brown.
Quick and easy, but a little crumbly. I used 1/2 cup Splenda and 1/4 cup Splenda brown sugar blend. Next time I will cut down the oat bran a little.
These have become a staple "not so naughty" cookie around here. I used BARELY 3/4 cup brown sugar instead of the mixture of 1/2 each brown and white, and they turned out perfectly sweet. I used butter in place of margarine, and instead of AP flour I used oat flour. (To make it, I put some old fashioned rolled oats in a food processor and blended them as finely as I could.) It probably made them slightly more crumbly but I love the way they came out!
I really loved these cookies. Some modifications. I used canola oil instead of melted margarine. I skipped white sugar and increased the amount of brown sugar a little. I don't like too-sweet cookies, so I decided to go down on the sugar. While I was mixing the batch, I realized it's lacking the moisture, so after adding 1-1/2 cup of oat bran, I watched the mixture to see how much I wanted to add the flour. I added only 1/4 cup of all purpose flour. They came out of oven very inviting. I brew coffee and had 2 cookies. Wow. What a treat!<br/>I am going to try barley flour or flax seeds instead of all purpose flour.