Wednesday, December 24, 2008

Oatmeal Cinnamon Cookies

These cookies taste just as scrumptious without the overly sweet butterscotch chips.

Oatmeal Cinnamon Cookies

1 1/4 Cups all-purpose flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
1 Cup Smart Balance - softened (or other margarine)
3/4 Cup granulated sugar
3/4 Cup packed brown sugar
2 Eggs’ worth of Ener-G Egg Replacer (prepared per box directions)
1 tsp. vanilla or almond extract
3 Cups quick or old-fashioned oats
11-oz. package of butterscotch chips (optional)

Preheat oven to 375 degrees F.
Mix flour, baking soda, cinnamon, and salt in a small bowl.
With mixer, beat Smart Balance, sugars, and vanilla or almond extract in a medium bowl. Stir in Egg Replacer. Gradually stir in flour mixture. Fold in oats and optional chips.
Drop by large spoonfuls onto ungreased baking sheet.
Bake for 9 to 10 minutes. Cool on baking sheet for a few minutes then transfer to wire rack to cool completely. Makes about 3 1/2 dozen.


Laura Knight copyright 2008

1 comment:

laundrygoddess said...

I am trying NOT to think about how yummy these would taste right now. :-\