These cookies got four scrumps at our house today! I added a quarter cup of milled flax seed to make them good for you, and they turned out great! Yields about 5 dozen cookies, so a half recipe would be prudent in some cases.
3 cups flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons cinnamon
2 tablespoons unsweetened cocoa (I used Hershey's Special Dark)
1 1/4 cups milk
1 cup oil
3/4 cup white sugar
1 cup packed brown sugar
4 cups uncooked oatmeal
2 eggs or 4 egg whites
2 teaspoons vanilla
2 cups raisins
1. Preheat the oven to 350°F
2. In a medium bowl, combine the soda, salt, cinnamon, cocoa and flour. Set aside.
3. In a large bowl, mix together the milk, oil, sugar, oatmeal, eggs, and vanilla. Beat well.
1 1/4 cups milk
1 cup oil
3/4 cup white sugar
1 cup packed brown sugar
4 cups uncooked oatmeal
2 eggs or 4 egg whites
2 teaspoons vanilla
2 cups raisins
1. Preheat the oven to 350°F
2. In a medium bowl, combine the soda, salt, cinnamon, cocoa and flour. Set aside.
3. In a large bowl, mix together the milk, oil, sugar, oatmeal, eggs, and vanilla. Beat well.
4. Gradually add flour mixture to large bowl and combine thoroughly. Then gently stir in raisins.
5. Drop by rounded tablespoons onto ungreased baking sheet.
6. Bake for 15 to 18 minutes. Cookies should be firm when tapped with a finger.
5. Drop by rounded tablespoons onto ungreased baking sheet.
6. Bake for 15 to 18 minutes. Cookies should be firm when tapped with a finger.
I'm sure they'd be great if you subbed half or all of the raisins with chocolate chips as well!
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