|Mom baked all year long, but only|
at Christmas did she turn out an array
of cookies that made we three
|Church suppers were the norm in the|
tiny town of my youth. I think we went
to every one of them, no matter what the
|Shortly after I was married, I went to|
mom's and copied all her recipes I'd
grown to love. The cards were stained
and the print had grown dim. Now my
cards look just like hers.
RAID THE CUPBOARD COOKIES
|These are NOT the most beautiful cookies you'll|
ever make. Nor do they travel well. But they do
stay fresh a long time and chances are,
they won't last long enough to get stale anyway.
1 stick of vegan margarine, room temperature
3/4 cup of sugar
1/4 cup plus 2 Tbs. of unsweetened applesauce
2 Tbs. non dairy milk
1 cup flour
1 cup rolled oats
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
1 cup diced nuts, your choice
1 cup flaked coconut
1 cup raisins
1 cup semisweet chocolate chips
1 cup dried cranberries
1/2 cup dried mixed fruit
|This is my personal favorite brand|
of mixed dried fruit
You can change the ingredients to whatever you wish. Just make sure that if you eliminate 1 cup of one thing, you make up for it by using 2 cups of another ingredient. Since I'm not a big fan of chocolate chips, I change the mixed fruit and chocolate chips around. Sometimes I exchange the raisins for chopped dates. The recipe is quite versatile. Just keep the quantities as given.
Preheat the oven to 350.
In a medium sized bowl, beat the margarine and sugar until it is light and fluffy. About 2-3 minutes. Add the applesauce, vanilla, and non-dairy milk. Mix to blend.
|Use any uncooked|
oatmeal you have on
Now add the flour and oatmeal along with the baking powder, cinnamon, nutmeg and salt. Mix till just blended. Do not overbeat or you'll have a tough cookie.
Stir the remaining ingredients into the dough by hand and then drop the dough by teaspoonfuls about 2 inches apart on an ungreased baking sheet. Bake 12-15 minutes or until the edges are nicely brown. Allow the cookies to cool a bit on the sheet before moving them to a rack to finish cooling. Small pieces will fall off each cookie. Don't be alarmed. I've made this recipe at least a hundred times and that is the norm. Once cool, the cookie hardens a little so they can be transferred to your cookie jar. They can also be frozen for up to a month with no noticeable difference in taste.
I love this cookie. Not only because it is easy to make but because I don't feel guilty giving them to my grandkids. All told, they are a healthy alternative to most cookies out there.