| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
96 |
Servings |
INGREDIENTS
| 3/4 |
c |
Egg Beaters ***NOTE |
|
|
ADD GRADUALLY, BEATING |
| 2 |
c |
Sugar |
| 2 |
|
Tablespooons applesauce |
|
|
***NOTE |
| 3/4 |
t |
Vanilla |
| 1 |
t |
Salt |
| 2 |
c |
Uncooked rolled oats |
INSTRUCTIONS
CONSTANTLY:
(Adapted to low fat from The Joy of Cooking) About 8 Dozen 2-inch
wafers A pale yellow, crisp yet chewy cookie with a shiny bottom.
Preheat oven to 350 degrees F. (Original recipe called for: 1 cup
shredded coconut ***NOTE) Line cookie sheet with foil. Drop the dough
by half-teaspoons 1 inch apart. Bake about 10 minutes or until the
edges are lightly browned. Lift foil from pan; cool until wafers can
be easily removed. NOTES I used the equivalent amount of Egg
Beaters instead of the 3 whole eggs. I used the Smuckers butter
substitute (applesauce would work just as well). I omitted the
coconut completely and added about another 1/2 cup of oatmeal. I
found that the cookies stuck to the foil, so I recommend a light spray
of PAM either on the foil or on the cookie sheet itself. I prefer
using just the cookie sheet sprayed with PAM. The cookies seem to be
crisper, but are wonderful either way. This is a definite keeper.
Posted to Digest eat-lf.v097.n041 by [email protected] on Feb 12,
1997.
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