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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 8 |
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In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the More With Less cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement. Ingredients:
1/2 cup butter or 1/2 cup margarine |
1 cup sucanat or 1 cup brown sugar |
3 eggs |
1 1/2 cups whole wheat pastry flour |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon ground allspice |
1/2 cup skim milk |
2 cups rolled oats (quick cooking or regular - not instant) |
1 1/2 cups chopped dates |
Directions:
1. Preheat the oven to 350 degrees.
2. Cream together the butter, sucanat, and eggs.
3. In a different bowl combine the flour through all spice.
4. Add the flour to the butter mixture alternating with the milk until it is all combined.
5. Stir in the oatmeal and dates.
6. Drop by teaspoons onto a cookie sheet sprayed with cooking spray.
7. Bake for 10-12 minutes or until slightly browned.
8. Immediately remove from pans onto a rack to cool.
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