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Friday, June 13, 2014

Oatmeal Cookies--3 Ways & Egg-Free



These Oatmeal Cookies are easy to make.  They are so easy I used to make them with my Grade 1 students when I was teaching.  I chose this particular recipe because we were an egg-free school because of allergies and also because little kids like to eat raw cookie dough.   The raw cookie dough was as safe as their hands were clean.  Everyone lined up at the sink and were carefully supervised to make sure the little hands were as clean as could be before we started.  We always had fun making these cookies.

The children would make them either plain or with chocolate chips and at the end of the day each child had a little plateful of cookies to proudly take home along with the recipe to remake if mommy or daddy would oblige. 

These are actually very nice, cookies with lots of oatmeal.  The longer baking time gives a crunchier cookie with a chewy middle.  They do soften up the longer they are held--but who hold cookies?  I personally like the raisin oatmeal version rather than the ones with chocolate chips but the dough can be divided in half or thirds and everyone can have their favourite.

As a bonus, these can be successfully made cholesterol free by using a soft tub margarine or vegan by using a vegan margarine.  Just make sure to let them cool a little on the pan before removing them as they will be a little softer made with the margarine, but they'll be just great when cold. 

Oatmeal Cookies
1 cup room temperature butter or margarine
1 cup brown sugar
1 teaspoon baking soda
2 tablespoons hot tap water
½ teaspoon salt
2 teaspoons vanilla
1 cup whole wheat or white flour
3 cups dry quick cooking oatmeal

Preheat oven to 375 degrees.  Line cookie sheets with parchment paper if desired.

In a large bowl beat the butter and  brown sugar until fluffy.  In a small bowl dissolve the baking soda in the hot water.  Beat the baking soda mixture into the butter and sugar, mixing well.  Add the vanilla, salt and flour mixing until combined.  Stir in the oatmeal.  

Drop by teaspoonfuls on ungreased or parchment lined cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. Remove from the oven and cool for a few minutes before removing to cooling rack. Makes about 3½-4 dozen cookies.

For Raisin Oatmeal Cookies
Add 1 teaspoon cinnamon and ¼ teaspoon cloves when adding the flour.  Stir in 1 or 2 cup of raisins with the oatmeal. Bake as directed

For Oatmeal Chocolate Chip Cookies
Add 2 cups chocolate chips when adding the oatmeal. Bake as directed.

If your butter or margarine is soft enough you can mix these by hand.  Beat the butter and brown sugar together until well combined.  Add the dissolved baking soda and mix until creamy and smooth.

Add the flour and mix together.  Add the oats and any other ingredients you may be adding.  I made the Raisin Oatmeal Cookies today so I added the spices and raisins.  Mix all together until you have a sticky cookie batter.  


Blurry, blurry pictures, tut, tut, tut...  Drop by teaspoonfuls on an ungreased or lined cookie sheet.  I used my silicone baking sheet today.  You can see how the cookies spread and bake up almost twice the size of the raw dough. 

Leave the cookies on the pan for a couple of minutes and then transfer to a cooling rack.  When completely cool, cookies should be stored in a covered container.

 Oatmeal Cookies--Raisin Oatmeal Cookies, my favourite, stacked and ready to eat.

Make them Plain, Chocolate Chip or Raisin Oatmeal.

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