| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
St. Louis |
Post2 |
36 |
Servings |
INGREDIENTS
| 3 |
c |
Old-fashioned rolled oats |
|
|
divided |
| 1 |
c |
Unbleached flour |
| 4 |
t |
Ground cinnamon |
| 2 |
t |
Baking powder |
| 2 |
t |
Baking soda |
| 1/2 |
t |
Ground allspice |
| 1/4 |
c |
Brown sugar -, packed |
| 3/4 |
c |
Honey |
| 2 |
t |
Vanilla |
| 1 |
c |
Grated peeled apple |
| 3/4 |
c |
Raisins |
| 4 |
|
Egg whites, stiffly beaten |
INSTRUCTIONS
Preheat oven to 400 degrees. In food processor, process 1 cup oats
with flour, cinnamon, baking powder, baking soda, allspice and brown
sugar until oats are coarsely ground and ingredients well mixed. Stir
in remaining 2 cups oats. In medium bowl, combine honey, vanilla,
grated apple and raisins. Mix well. Stir into flour mixture, stirring
just until incorporated. Fold in egg whites. Drop by heaping
tablespoons onto nonstick baking sheets. Bake 12 to 15 minutes,
checking to avoid overbaking. Let cookies cool on baking sheet
slightly before transferring to cooling rack. Yields 3 dozen cookies.
Comments: Adapted from "The Self-Healing Cookbook," by Kristina Turner
(Earthtones Press, 1996). These chewy cookies are a hit with kids at
Halloween. Recipe Source: St. Louis Post-Dispatch - 10-26-1998 By Mary
Carroll Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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