Monday, October 12, 2009

Oatmeal Cookies

Oatmeal Cookies are a favorite of mine. I have taken the raisins that are traditionally in these and replaced that flavor with honey, molasses and cinnamon.

Utensils:
2 bowls, 4 - 6 cup capacity
1 spatula
Measuring Cups
Measuring Spoons
aluminum foil, silicone sheet or parchment paper
1 or 2 cookie sheets
Mixer


Ingredients:
1 1/2 cups all-purpose flour
4 cups uncooked oatmeal
1 teaspoon baking soda
1 teaspoon cinnamon
2 teaspoons double-strength vanilla extract
1 tablespoon honey
2 tablespoons molasses
2 tablespoons sugar
1 cup Splenda sweetener
1 1/4 cup I can't believe it's not butter
2 large eggs
1/4 cup of semi-sweet chocolate chips


1. Preheat oven to 350 degrees fahrenheit.
2. In one bowl, mix together the flour, baking soda and cinnamon.
3. Put I can't believe it's not butter and Splenda in the other bowl and cream them together.
4. Add the Molasses, mix well to incorporate into mixture.
5. Add the vanilla and mix well.
6. Add the eggs and mix well.
7. Add flour in a little at a time. Only mix enough to incorporate - DO NOT OVERMIX.
8. Add in the oats 1/3 at a time, mix until oats are mostly covered with the dough.
9. Fold the oats in the rest of the way to insure even coverage.
10. Place dough on cookie sheet. Each cookie should be about 1 1/2 to 2 tablespoons in size. Press down dough to 3/8 inch thickness. Place a chocolate chip or two in the center of each cookie for added flavor.
11. Bake for 13 - 17 minutes until golden brown and crunchy.
12. Enjoy!

Watch the video for step-by-step details...




video

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