Honey-Raisin Oatmeal Cookies (ww flour, no marg)

Honey-Raisin Oatmeal Cookies

from Hamodia

3/4 cup canola oil
1/2 cup honey
3/4 cup light brown sugar
1 egg
1 1/3 cups finely ground whole wheat flour
1 teaspoon baking soda
2 cups quick cooking oats
1 cup raisins plus 1 tablespoon additional flour

preheat oven to 350 degrees F (180 C). Cream together the

oil, honey, sugar, and egg. It should make a fairly thick batter. Add in the flour, baking soda and oats.
Toss the raisins together with the 1 tablespoon of flour in a small bowl (I skipped this part) and then add them to the batter. Mix until you have a wet cookie 'dough'. You will not be able to roll this dough with your hands because it is very sticky.

Using two spoons, drop the batter by tablespoonfuls onto parchment paper lied cookie sheets. They will spread a lot during baking so give them plenty of room.

Bake for 8-10 minutes, until they are lightly browned. Let them cool on the baking paper for 10 minutes and release them - any longer and they will stick to the paper (mine didn't stick).

Freeze in singler layers in freezer bags. These cookies are chewy and delicious, with a slight crunch to them.
Variation: Bake in an 8 x 10 or 8 x 11 pan and cut into bars

(kids prefer the cookie shape)

Do you use regular oats here? Where do you find quick cooking oats?
_________________
Mommy to
DS1--born Dec. 10, 2009 (Erev Chanukah)
DS2--born Sept. 5, 2011 (6 Elul)

These sound great! I wish my kids would eat oatmeal cookies but when I make them, the only one who eats them is......me! Embarassed

I adore oatmeal raisin cookies.
_________________
�All that is thought should not be said. All that is said should not be written. All that is written should not be published. All that is published should not be read.�
Rabbi Menachem Mendel of Kotzk

Platinum Member Joined: Jan 01 2006 Posts: 48159

That's a lot of fat. How many does it make ?

I'll bet you can substitute unsweetened applesauce for some of the oil. I have started doing that with my cakes and they still come out great.

Platinum Member Joined: Jan 01 2006 Posts: 48159

Cakes are ok to do that with. Cookies need fat to hold them together.

Ah. Didn't know that. Maybe it's possible to just use a bit less oil (maybe 2/3 of a cup).

Sorry I didn't see the replies til now.

I used Tesco porridge oats to be honest.... I don't think it makes a difference!

I don't think thats a lot of fat in comparision to how many cookies the recipe made (although I can't remember exactly..) and I'm just glad its not with margarine!