OATMEAL COOKIES
OATMEAL COOKIES
MAKES
24
PREP TIME
1 hour
COOK TIME
12-14 minutes
INGREDIENTS
3 cups uncooked old-fashioned oats
3 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 cup light butter (trans-fat free)
1 cup brown sugar
1 cup granulated sugar
1 tsp pure vanilla extract
2 tsp orange zest, optional
⅓ cup egg substitute (or 2 eggs)
½ cup golden raisins
1 Classic Butter Pecan Glucerna® shake, chilled
DIRECTIONS
- Preheat the oven to 350°F.
- Lightly mist 2 or 3 cookie sheets with nonstick vegetable oil spray and set them aside.
- Place oats on another baking tray and place in the preheated oven for 5 to 7 minutes or until oats are lightly golden and toasted. Set aside and allow to cool.
- In a mixing bowl, combine flour, baking powder, baking soda, salt, and cooled oats and set aside.
- In the bowl of an electric mixer, combine light butter with brown and granulated sugars, and beat on medium speed for 2 minutes or until well blended.
- Add vanilla and orange zest, and then blend for 1 minute.
- Add egg substitute and mix until blended. Scrape the inside surface of the bowl.
- Reduce the speed to low and add ⅓ of flour mixture, followed by ⅓ of the Glucerna shake. Repeat two more times. Scrape the inside surface of the bowl and beat on medium speed for 1 minute.
- Fold raisins into the dough.
- Cover batter with plastic wrap and chill for 30 minutes.
- Drop large tablespoonful onto prepared cookie sheets.
- Press the batter with the back of the spoon to help spread the cookies.
- Bake the cookies for 12 to 14 minutes or until lightly browned.
- Cool 2 to 3 minutes, and then transfer the cookies to a wire rack to cool completely.
- Store the cookies in airtight containers or freeze individual portions in airtight containers.
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