Date:    Thu, 23 Sep 93 08:52:01 EDT
 From:    Christina Hulbe <chulbe@magnus.acs.ohio-state.edu>
 
 Oatmeal Cookies     (modified, a bit, from _Eating_Well_ mag)
 ---------------
 
 1   Cup   packed brown sugar
 1/4 Cup   unsweetened applesauce
 1/4 Cup   egg equivalent (ie comercial replacer, two whites,
                  1/4 cup “egg beaters”)
 1   Tbsp  vanilla extract
 1   Cup   raisins
 2   Cups  rolled oats, toasted
 1   Cup   cake flour (all-purpose is okay but not as tender)
 1/2 Cup   whole wheat flour
 1   tsp   baking soda
 2   tsp   ground cinnamon
 1/2 tsp   salt
 
 oven: 350 F
 line 2 baking sheets with parchment or coat with non-stick spray
 
 Toasting oats:  Heat a large skillet over medium-high flame and
 add half the oats.  Toast, stiring frequently until the oats begin
 to color and become fragrant (15 minutes or so).  Repeat with
 remaining oats.
 
 In a large bowl, whisk together sugar, applesauce, egg replacer,
 and vanilla.  Stir in raisins.  In a medium bowl, stir together
 remaining (dry) ingredients.  Add the dry ingredients to the wet
 and mix just until blended.
 
 Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
 cookies about 4 cm apart.  Bake for 15 minutes, or until lightly
 browned.  Transfer cookies to a wire rack to cool.  Makes 3 dozen
 cookies.
 
 Storage:  no-fat-added cookies do not store well.  They become stale
 quickly and stick together if stacked. As soon as they are cool, wrap
 the cookies, layers separated by waxed paper, and freeze.  To serve,
 simply let them thaw to room temperature.
 
 Notes: Because there is no fat to help them spread, the cookies will
 be kind of lumpy.  Do toast the oats, it ads depth to the flavor.