Thursday, April 4, 2013

Tea and crumpets! Well, just the crumpets.

One day, several years ago, I had a near-insatiable craving for oatmeal raisin cookies. Fortunately, I had a container of Quaker Oats, which always has a recipe for their Vanishing Oatmeal Raisin CookiesUnfortunately, I didn’t have half the ingredients, and didn’t really want to run to the store just to indulge my sweet tooth. So I started researching substitutions for ingredients – oil or margarine for butter, Splenda instead of sugar (since I had neither granulated nor brown), wheat for all-purpose flour, cranberries for raisins, etc. The end result? Instead of oatmeal raisin cookies, I got miniature cranberry oatmeal scones! Thankfully I took note of all the substitutions, and over the years have refined the recipe – relatively easy to whip up and not all that unhealthy!

1 cup (2 sticks) butter/margarine (I use ¼ cup all-natural, no sugar added apple sauce, and just under ¾ cup canola oil)
1.5 cups sugar (Splenda)
2 eggs (EggBeaters)
1.5 cups flour (super fine whole wheat flour)
4 tsp baking powder
1 tsp ground cinnamon
Dash of salt
~2 cups Quaker Oats (quick 1-minute or old fashioned)
~1/2 cup dried cranberries

Preheat oven to 350°F. In a large bowl, beat together butter/margarine (or apple sauce/oil) and sugar until creamy. Add eggs and beat well. Add the flour, baking powder, cinnamon, and salt. Mix well. Stir in the oats and cranberries. Drop rounded tablespoons onto an ungreased cookie sheet. Bake roughly 15 minutes or until the tops and edges start to brown. Cool for a minute or two before serving. Makes a great snack or after-dinner-with-coffee-or-tea treat!


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