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Raisin Chocolate Chip Oatmeal Cookies (Low-Fat)
Author/Submitted by:
Servings: 1
Categories:
Chocolate
/
Cookies
/
Desserts
/
Low-Fat/Low-Cal
Ingredients: 1
cup
Mashed bananas 1
cup
Baby food prunes,
or pureed prunes
1 1/2
cups
Brown sugar 1 1/2
cups
Sugar 1/2
cup
Skim milk,
with 1 T lemon juice
2
tablespoons
Egg substitute, dried,
plus 1/2 cup water
2
teaspoons
Vanilla 1
teaspoon
Salt,
optional
2
teaspoons
Baking soda 4
cups
Flour 5
cups
Quick cooking oats 2
cups
Raisins 1
cup
Chocolate chips,
or carob chips
1
cup
Chopped nuts,
optional
Directions:
Cream bananas, prune mixture, and sugars. Add egg replacer/water and
beat thoroughly. Add in vanilla, salt, baking soda, flour, and oats,
beating at medium speed after eaach addition. Stir in other
ingredients. Spray baking sheets lightly. Drop heaped soup spoonfuls
onto sheets. Bake at 400 degrees F. for 15-25 min. (depends on
altitude) until slightly brown and slightly crisp on the outside.
NOTE: I've been making these at 7200 feet altitude. I cut the
baking soda to 1 1/2 tsp. You may want to cut the liquids some at
lower altitude.
Adding the soured milk. I usually beat it in with the egg
replacer/water.
I cut the sugar, replaced half the bananas with prune puree, and added
soured milk to make a softer cooky. This makes a very large amount.
Use your largest bowl for mixing them. I usually bake some and
refrigerate the remainder of the dough until the next week.
Posted by BETTE IDE <IDE@uwyo.edu> to the Fatfree Digest [Volume 15
Issue 20] Feb. 20, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
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