Wednesday, December 17, 2008

Oatmeal Honey Cookies

NEARLY like the original "Honey Oatmeal Cookies" recipe in Company's Coming Cookies...

I reduced the margarine, replaced sugar with Splenda, increased the oats, decreased the flour and replaced the white with whole wheat. Oh, and I added a little baking powder. They're quite good. Last time I made them I used part raisins and part chocolate chips, which was nice. If you use "mini" chocolate chips you get the essence of a chocolate chip cookie without quite as much chocolate. Very yummy, even if they are sort of good for you.

1/2 cup (125 ml) hard margarine, softened
1/2 cup (125 ml) Splenda, artificial sweetener
1/2 cup (125 ml) creamed honey
1 egg
1 teaspoon (5 ml) vanilla
2 1/4 cups (550 ml) Roger's Porridge Oats
1 cup (250 ml) whole wheat flour
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) baking powder
1/2 teaspoon (2 ml) salt
1 cup (250 ml) raisins

Cream butter, Splenda and honey together well. Beat in egg and vanilla.

Add remaining ingredients. Mix well. Drop by spoonfuls onto greased baking sheet. Shape into balls, and press lightly with a fork. Bake at 350*F. for about 10 minutes.

Makes about 3 dozen.

1 comment:

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