Oatmeal Crunchies Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Cinnamon | 1 Teaspoon | |
| 1/2 teaspoon each baking soda and salt | ||
| Oatmeal | 1 3/4 Cup (16 tbs), uncooked | |
| Unsalted peanuts | 1/2 Cup (16 tbs) | |
| Chocolate Chips | 1/2 Cup (16 tbs) | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Margarine | 1/2 Cup (16 tbs), melted | |
| 1 egg or 1/4 cup prepared egg substitute | ||
| Milk | 1/4 Cup (16 tbs) | |
Directions
Preheat the oven to 350° F.
Sift the flour, sugar, cinnamon, soda, and salt into a large bowl.
In another bowl, mix the oatmeal, raisins, peanuts, and chocolate chips.
In a third bowl, whisk together the oil, margarine, egg, and milk.
Pour the liquid ingredients into the flour mixture and blend well.
Stir in the oatmeal mixture until no part appears dry.
Spoon the batter by tablespoons onto a greased or nonstick baking sheet, leaving space between.
Flatten the cookies slightly.
Bake 10 to 12 minutes, until the bottoms are golden and the tops are lightly browned.
Repeat with each batch.
Cool on wire racks.
Store the cookies in a cookie jar (it doesn't have to be airtight) or canister.
They also freeze well and thaw in minutes.
Sift the flour, sugar, cinnamon, soda, and salt into a large bowl.
In another bowl, mix the oatmeal, raisins, peanuts, and chocolate chips.
In a third bowl, whisk together the oil, margarine, egg, and milk.
Pour the liquid ingredients into the flour mixture and blend well.
Stir in the oatmeal mixture until no part appears dry.
Spoon the batter by tablespoons onto a greased or nonstick baking sheet, leaving space between.
Flatten the cookies slightly.
Bake 10 to 12 minutes, until the bottoms are golden and the tops are lightly browned.
Repeat with each batch.
Cool on wire racks.
Store the cookies in a cookie jar (it doesn't have to be airtight) or canister.
They also freeze well and thaw in minutes.
Chef
