Schoolyard Oatmeal Cookies The best darn cookies this side of the playground!
Makes 1 dozen
- 1/2 cup whole wheat pastry flour
- 1/2 cup quick-cooking rolled oats (not instant)
- 1/4 teaspoon non-aluminum baking powder (such as Rumford)
- 1/4 teaspoon ground cinnamon
- 1/4 cup light molasses or sorghum syrup
- 2 tablespoons canola oil
- 1 tablespoon water
- 3/4 teaspoon vanilla extract
- 1/4 cup walnuts, coarsely chopped
- 1/4 cup raisins
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Preheat the oven to 350° F. Coat a baking sheet with nonstick cooking spray, and set it aside. Place the flour, rolled oats baking powder, cinnamon, and salt in a small mixing bowl. Stir them together and set aside. Measure out the molasses or sorghum syrup in a small measuring cup. Then stir in the canola oil, water, and vanilla extract. Mix well. Pour this mixture into the dry ingredients along with the walnuts and raisins. Mix thoroughly. Drop the dough by 12 rounded spoonfuls onto the prepared baking sheet. Flatten each cookie lightly with the back of a spoon. Bake the cookies for 12 to 14 minutes, or until they are lightly browned.
Transfer the cookies to a cooling rack using a metal spatula. Cool the cookies completely before storing them. From Table for Two: Meat- and Dairy-Free Recipes by Joanne Stepaniak. | 
