250 Posts, 11 Months...

....and maybe, just maybe, one cookie recipe. Yup, you read that right, I may have found my bakery's formula for an Oatmeal Raisin Cookie!! It's not perfect, by any means, but it did fit the criteria I set out in the beginning (actually moreso... I didn't have to use the often-maligned shortening and it's totally dairy- and egg-free!). For a cookie that I'd make at Christmas or for a once in a blue moon bake sale fundraiser, I would definitely stick with something more traditional, like one of these from Allrecipes.com, or for nostalgia's sake, Phoebe's Cookies, but for bigger-scale production with (as always... sigh) the bottom line in mind, these fit the bill nicely.

But you know what? I don't feel guilty about not using butter or eggs at all. Many people nowadays are lactose intolerant, vegan, or (like me) riddled with allergies, so this may well be a wonderful, home made addition to the world of baked goods.

Want to know something else amazing (at least, to me)? This is my 250th post on YummySmells!! In that time I've participated in my favourite blogging event ARF / 5-A-Day at Sweetnick's 44 times, and today's submission will be the big 4-5! With these delicious, no-hydrogenated-fat cookies stuffed with all the goodness of whole grains, raisins, cinnamon and nutmeg, these will bring a wonderfully sweet and wholesome light to the Mother's Day celebrations here... for all the mothers out there, have a wonderful, and special day!!

Fulla Oats Cookies Recipe
Makes 20
1/3 cup canola oil
1/2 cup packed brown sugar
1 tsp cornstarch
1/4 cup warm water
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups quick-cooking (not instant) rolled oats
1/2 cup raisins, soaked and drained

1. Preheat oven to 350F. Grease cookie sheets.
2. In a large bowl, mix oil, sugar, cornstarch, water and vanilla until well blended.
3. Combine the flour, baking soda, salt, cinnamon, nutmeg and oats.
4. Stir dry ingredients into the sugar mixture.
5. Mix in the raisins.
6. Form small, flat patties by hand and place on cookie sheet.
7. Bake for 10 minutes in the preheated oven.
8. Cool cookies on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Amount Per Serving
Calories: 112.8
Total Fat: 4.2 g
Cholesterol: 0.0 mg
Sodium: 83.5 mg
Total Carbs: 17.6 g
Dietary Fiber: 1.1 g
Protein: 1.9 g