In part of my quest to use up my pantry ingredients, I am trying to avoid buying cereal for breakfast. I decided to turn some plain oatmeal into cookies. I started off with a "Oatmeal Raisin Cookies I" recipe (of which there are many), but decided to tweak the recipe slightly.
Oatmeal Raisin Cookie Ingredients
- 3/4 cup Crisco
- 1/3 Cup Splenda Sugar Blend for Cooking
- 2.5 cups Shaws brand Quick Oats
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup raisins
- Preheat oven to 350 degrees F
- Cream together Crisco, sugars until smooth, then add eggs and vanilla.
- Mix together the dry ingredients in a bowl (flour, salt, cinnamon and baking soda) and slowly mix into the wet mixture.
- Stir in oats and raisins.
- Drop large spoonfuls onto a cookie sheet. Bake 15-20 minutes* or until browned. (*Because the cookies are so thick)
The cookies didn't flatten that much. Maybe next time I make them I'll press the cookies to get a flatter, disk-like shape.
They’re thick and warm and delicious. Maybe I needed a bit more liquid because they didn't seem to be spreading out too much and stayed very thick. That being said, they made great breakfast bars!
We ate a few as they came out of the oven, so I couldn't get a picture of them all!