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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 1 |
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The wife has been wanting Oatmeal Raisin cookies. I was looking tonight and decided to try this recipe. I really had my doubts esp about the cookie holding together. So.. I was wrong and it does have a nice flavor. I used Mace instead of cardamon because I forgot to get any. I also used EnerG egg subsitute Published in the St. Louis Post-Dispatch 10/28/96 from High-Flavor Low-Fat Vegetarian Cooking by Steve Raichlen Ingredients:
3/4 cup applesauce |
1 1/4 cups packed light brown sugar |
1 1/2 teaspoons ener-g egg substitute or 2 egg whites |
1/3 cup skim milk or 1/3 cup soymilk |
1 1/2 teaspoons vanilla |
1/2 cup all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt (optional) |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
1/4 teaspoon freshly grated nutmeg |
1/8 teaspoon ground cloves |
1 1/2 teaspoons grated orange zest |
3 cups quick-cooking oats |
1 cup raisins |
nonstick cooking spray (optional) |
Directions:
1. Preheat oven to 375 degrees. Combine applesauce, sugar, egg whites, milk and vanilla in a mixing bowl; whisk until smooth. Add the flour, baking soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix. Stir in oats and raisins.
2. Coat three cookie sheets with cooking spray. (This is unnecessary with nonstick pans.) Spoon the batter onto the cookie sheets, 2 heaping tablespoons at a time, leaving 3 inches between cookies. Gently flatten each cookie with a wet spatula.
3. Bake 12 to 14 minutes, until firm and lightly browned on the bottom. (Watch closely; they burn faster than butter-based cookies.)Let cool on the cookie sheet 1 minute, then transfer to a rack to cool completely.Store in an airtight container.
4. This is not going to be an overly sweet cookie.
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