Oatmeal Raisin Cookies
Ingredients
- 3/4 cup non-hydrogenated margarine
- 1/2 cup brown sugar
- 1 egg beaten
- 2 tsp vanilla extract
- 3/4 tsp baking soda
- 2 tbsp water or milk (I use homogenized milk)
- 3/4 cup unbleached, all-purpose flour (I use 1/2 cup whole wheat flour and 1/4 cup all purpose flour)
- 1/2 tsp cinnamon
- 3 cups rolled oats
- 1 cup raisins (optional)
Instructions
- Preheat oven to 350F.
- In a bowl, cream together margarine and brown sugar. Stir in beaten egg and vanilla. Add baking soda dissolved in water or milk. Beat until light and fluffy.
- Add flour and cinnamon to creamed mixture, blending thoroughly. Stir in rolled oats, and ground flaxseed or raisins (if desired). Combine well.
- Spray cookie sheet or cover with parchment paper and drop spoonfuls of cookie dough about 2 inches apart on cookie sheets.
- Bake for 10-12 minutes, or until the edge are golden brown and the centres are still soft. Do not overbake. Remove from oven and let cool on baking sheet for several minutes before transferring to wire rack.
- Makes about 45-60 cookies.
Notes
To prepare oatmeal cookies with ground flaxseed, replace 1 tbsp (15 mL) of margarine with 1 tbsp water and 3 tbsp of ground flaxseed for the low flaxseed cookie. Or replace 2.5 tbsp (40 mL) of margarine with 2.5 tbsp of water and 7.5 tbsp of ground flaxseed for the high flaxseed cookie.