I did a little experiment last night, and it turned out well! My main motivation was to sneak some veggies into my 4 and almost 3 year old boys, neither of which seem too interested in veggies as they were as toddlers. So I made oatmeal cookies according to the directions on the canister of quick oats, but substituted one cup of pumpkin for the called-for one cup of shortening. They are really good!!!! The kids are enjoying them, and so am I, because it occurred to me these are really IBS friendly, no added fat at all (though I'm not sure how they'd do for IBS-D'ers, I'm IBS-C so it can only help, the fiber from the pumpkin and oatmeal). The only modification is that the dough does not spread as it bakes, like cookie dough, so you can't just drop balls of dough on the cookie sheet, you have to spread them thin and round, however you want them to be. Here's the recipe I used, my husband is even eating them and he usually avoids my experiments (like the peanut butter cookies with carrots in them, the kids never knew but he wouldn't touch them). 
Preheat to 350
1 cup canned pumpkin
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
3 cups quick oats
optional - 1 cup each walnuts and/or raisins, I left out
Mix wet ingredients and sugars well, then add flour and following. Bake 10 mins or so, it worked well for me, cookies are not quite so crispy as almost a little cake-y, might could have baked them a little longer if you like crispier.
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Take care,
Michelle
...the greatest of these is LOVE. (I Cor 13)
Edited by ecmmbm (05/31/03 08:59 AM)
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Great oatmeal cookie experiment!
