Oatmeal Cookies
3/4 cup non-hydrogenated margarine* 175 ml
3/4 cup lightly-packed dark brown sugar 175 ml
1/2 cup granulated sugar 125 ml
1 egg, beaten 1
2 tsp vanilla 10 ml
3/4 tsp baking soda 3 ml
2 tbsp hot water 30 ml
3/4 cup unbleached, all-purpose flour 175 ml
1/2 tsp cinnamon 2.5 ml
3 cups rolled oats 750 ml
*To prepare oatmeal cookies with ground flaxseed, replace 1 tablespoon (15 ml) of margarine with 3 tablespoons (45 ml) of ground flaxseed plus 1 tablespoon (15 ml) of water for the low-flaxseed cookie, or replace 2 ½ tablespoons (40 ml) of margarine with 7 ½ tablespoons (120 ml) of ground flaxseed plus 2 ½ tablespoons (40 ml) of water for the high-flaxseed cookie.
3/4 cup non-hydrogenated margarine* 175 ml
3/4 cup lightly-packed dark brown sugar 175 ml
1/2 cup granulated sugar 125 ml
1 egg, beaten 1
2 tsp vanilla 10 ml
3/4 tsp baking soda 3 ml
2 tbsp hot water 30 ml
3/4 cup unbleached, all-purpose flour 175 ml
1/2 tsp cinnamon 2.5 ml
3 cups rolled oats 750 ml
- In a medium bowl, cream together margarine, brown sugar and granulated sugar. Stir in beaten egg and vanilla. Add baking soda dissolved in hot water. Beat until light and fluffy.
- Add flour and cinnamon to creamed mixture, blending thoroughly. Stir in rolled oats, and ground flaxseed, if desired.* Combine well.
- Drop dough by heaping tablespoons onto parchment-covered or lightly-greased baking sheets.
- Bake at 350ºF (180ºC) for 10-12 minutes, or until the edges are golden brown and the centres are still soft. Do not overbake. Remove from oven and let cool on baking sheet for several minutes before transferring to cooling rack. Makes about 45 cookies.
*To prepare oatmeal cookies with ground flaxseed, replace 1 tablespoon (15 ml) of margarine with 3 tablespoons (45 ml) of ground flaxseed plus 1 tablespoon (15 ml) of water for the low-flaxseed cookie, or replace 2 ½ tablespoons (40 ml) of margarine with 7 ½ tablespoons (120 ml) of ground flaxseed plus 2 ½ tablespoons (40 ml) of water for the high-flaxseed cookie.