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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
 
  1. 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.
  2. Add flour and cinnamon to creamed mixture, blending thoroughly. Stir in rolled oats, and ground flaxseed, if desired.* Combine well.
  3. Drop dough by heaping tablespoons onto parchment-covered or lightly-greased baking sheets.
  4. 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.
 

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