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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Not really drop cookies, per se, since these discs of oats and fruit barely have 3/4 cup of flour to their name to hold everything in, but these gems are worth the extra effort in shaping them... the added bonus is no hydrogenated fats! Read more !! Ingredients:
1/3 cup canola oil |
1/2 cup packed brown sugar |
1 tsp cornstarch |
1/4 cup warm water |
1/2 tsp vanilla extract |
3/4 cup all-purpose flour |
1/4 tsp baking soda |
1/4 tsp salt |
1 tsp ground cinnamon |
1/4 tsp ground nutmeg |
2 cups quick-cooking (not instant) rolled oats |
1/2 cup raisins, soaked and drained |
Directions:
1. Preheat oven to 350F. Grease cookie sheets.
2. In a large bowl, mix oil, sugar, cornstarch, water and vanilla until well blended.
3. Combine the flour, baking soda, salt, cinnamon, nutmeg and oats.
4. Stir dry ingredients into the sugar mixture.
5. Mix in the raisins.
6. Form small, flat patties by hand and place on cookie sheet.
7. Bake for 10 minutes in the preheated oven.
8. Cool cookies on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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