OATS COOKIES (Cooking from the Heart)
¼ cup (60 ml) peanut butter
¼ cup (60 ml) soft tub margarine
¾ cup (180 ml) sugar
3 eggs, beaten
3 tbsp (45 ml) low-fat or fat-free milk
2 cups (500 ml) oats
1 cup (250 ml) wholewheat flour
½ tsp (2,5 ml) bicarbonate of soda
½ cup (125 ml) raisins
½ tbsp (7,5 ml) ground cinnamon or mixed spice
Preheat oven to 180 °C. Line a baking tray with baking paper.
Beat peanut butter and margarine until well blended. Add sugar and mix well. Beat in eggs one at a time. Stir in milk.
Mix oats, flour, bicarb, raisins and cinnamon. Stir into sugar mixture until well blended.
Allow the mixture to stand for a few minutes. Roll into small balls and place on baking tray. Press down with a fork or spoon.
Bake for 10-15 minutes or until light golden brown. Allow to cool. Store in an airtight container and serve as a tea-time treat.
Substitute 3 tbsp of the flour with cocoa for a chocolate flavour.
