luscious strawberry oatmeal cookies
03/08/06 03:59 PM
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I found this good recipe for oatmeal cookies, adjusted it with "IBS-Safe" ingredients and added some "fresh-from-the-garden" strawberries. I tasted one fresh and warm from the oven and the strawberries and oatmeal just burst with flavor in my mouth and I literally said, "Oh my God!" It was so good. They taste awesome warm and still darn good cooled off.
1 cup margarine or butter, softened (I substituted Smart Balance Light)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs (I just used egg whites)
1 teaspoon vanilla
1 & 1/2 cups of all purpose flour (1 & 3/4 cups for high altitudes)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional - I just dashed a little on)
3 cups of oatmeal
1 cup chopped or sliced strawberries (I sliced and then chopped)
Heat oven to 350 F
Beat together margarine and sugars until creamy
Add eggs and vanilla; beat well.
Add flour, baking soda, cinnamon and salt; mix well.
Stir in oats and strawberries; mix well.
Drop by rounded tablespoonfuls onto an ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown (I had them in for about 14 minutes, myself - but my "tablespoons might have been a bit generous)
Cool 1 minute on cookie sheet, remove to wire reack.
Makes about 4 dozen (I had about 2 and 1/2 to 3 dozen)
For Bar Cookies, bake 30 to 35 minutes in an ungreased 13 x 9 metal baking pan.
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