Oatmeal Rasin Cookies
Oatmeal Rasin Cookies

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, oatmeal rasin cookies. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Oatmeal Rasin Cookies is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Oatmeal Rasin Cookies is something which I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have oatmeal rasin cookies using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Oatmeal Rasin Cookies:
  1. Take 4 tbsp margarine, softened
  2. Prepare 2 tbsp heat stable sugar substitute equal or 3 TBSP. sugar
  3. Make ready 1/4 cup egg substitute or 2 egg white, lightly beaten
  4. Get 3/4 cup unsweetened applesauce
  5. Make ready 1/4 cup frozen unsweetened apple juice concentrate(thawed)
  6. Take 2 tsp vanills
  7. Get 1 cup all-purpose flour
  8. Take 1 tsp baking soda
  9. Get 1/2 tsp ground cinnamon
  10. Take 1/4 tsp salt (optional)
  11. Make ready 1 1/2 cup Quaker Oats
  12. Make ready 1/3 cup raisins, chopped

Fold in the raisins until evenly distributed. Transfer the cooled cookies to airtight containers and freeze them for up to twelve months. For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags. The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed.

Instructions to make Oatmeal Rasin Cookies:
  1. Heat ivan to 350°F.
  2. Lightly spray cookie sheet with cooking spray.
  3. In large bowl, beat margarine. and sweetener or sugar until creamy.
  4. Add egg substitute; beat well.
  5. Add applesauce, apple juice concentrate and vanilla; beat well.
  6. Add combined flour, baking soda, cinnamon, and salt; mix well.
  7. Add oats and raisins; mix well.
  8. Drop dough by rounded teaspoonfuls onto cookie sheets.
  9. Bake 15 to 17 minutes or until firm to the touch and light golden brown.
  10. Cool 1 minute on cookie sheets, remove to wire rack.
  11. Cool completely. Store tightly coveted.

For grab-and-go desserts and snacks freeze two or three cookies each in resealable plastic freezer storage bags. The origins of the oatmeal raisin cookie can be traced back to Scottish oat cakes that were eaten when extra bursts of energy were needed. Cool completely in pan on wire rack. In large bowl, beat all ingredients except oats, flour and raisins with electric mixer on medium speed, or mix with spoon. Combine the flour, baking soda, salt and cinnamon.

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