Oatmeal Cookies

Author: Heather Leno
Servings  –  2 1/2 - 3 dozen Prep Time   – 15-20 minutes Cook Time  – 10-12 minutes
Ingredients:

Dry:

2 1/2 cups quick oats

1 1/2 cups barley flour (or regular white) –-stir before measuring

1/2 cup unsweetened macaroon coconut

1/4 cup Sucanat or brown sugar

1/2 tsp salt

1/2 tsp baking soda, opt.

1/2 tsp coriander or cinnamon, opt.

1/2 cup ground walnuts

1/2 cup raisins, chocolate or carob chips, or tiny dried date pieces

 

Wet:

  • 1/2 cup light olive oil
  • 1 cup pure maple syrup
  • 2 tbsp applesauce
  • 1 tsp vanilla
Instructions:
  1. Preheat oven to 375 degrees.
  2. Combine the first group of dry ingredients, then stir in walnuts and raisins or chips.
  3. In a 2-cup liquid measuring cup, combine all wet ingredients in the order listed.  Emulsify with a fork and stir into dry ingredients.
  4. Scoop in small mounds on a cookie sheet and flatten to desired thickness.
  5. Bake at 375° for 10-12 minutes or until lightly golden.
  6. Remove from oven and cool on a rack or eat warm with a glass of milk!
Notes:

I like to get the batter made and portioned onto the cookie sheet(s); preheat the oven; and bake them while everyone is eating their lunch.  It is a big hit to serve cookies warm from the oven.