Oatmeal and wheat flour cookies are wholesome yummy cookies which can satisfy the craving for a dessert after any meal. My oatmeal cookies generally disappear from the plate within a few minutes. Other day I decided to bring some big change in this recipe of oatmeal and wheat flour cookies by eliminating eggs completely for our daughter’s sake. She is always looking for baking recipes minus the eggs as her mother in law does not eat eggs.
The real test of the success of this experiment came when the first cookie went between the teeth of my husband. He is a big time connoisseur of eggs and baked good with eggs. His “Wow” seemed like I had won the Oscars. Now in our house oatmeal cookies are baked without eggs as they come out to be chewy and soft. These cookies are very easy to make if you have a food processor. I put everything in the food processor except the wheat flour which I mix with wooden spatula.
Ingredients:
1 cup canola or any cooking oil, 1 cup white sugar(powdered), 1 cup brown sugar, 1 ½ tsp vanilla extract, 12 tbsp milk, 2 cups oats (powdered), 2 cups wheat flour, 1 tsp baking powder, 1 tsp baking soda, 1 cup roasted and chopped almonds, ¾ cup raisins.
Method:
In a food processor beat oil, sugars, vanilla extract, milk until smooth and creamy.
Put baking soda, baking powder and oatmeal into this mix and pulse it so it gets well blended.
Take it out of the food processor into a regular bowl and put wheat flour little by little by mixing with a strong wooden spatula.
When it gets well mixed add chopped almonds and raisins. Mix will look like a dough.
Preheat oven to 325 degrees F (200 degree C).
Make small balls of the dough and keep them half to one inch apart on a greased cookie sheet.
Bake them for 15-18 minutes for chewy and soft cookies.
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