Ingredients
1 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. vegetable shortening
1/2 c. applesauce
1/2 c. sugar
1/2 c. brown sugar
1 whole egg
1 tsp. vanilla extract
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Preheat oven to 375°. Lightly spray cookie sheet. In a large bowl, mix flour, baking powder, baking soda and salt. In a separate bowl, mix shortening, applesauce, sugar, brown sugar, egg and vanilla until shortening breaks into pea size pieces. Add flour mixture to applesauce mixture. Mix well. Fold in oats and raisins. Drop by teaspoonfuls onto cookie sheet. Bake 10 to 12 minutes. Makes 36 cookies.
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
“but may also be used in a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products”
oatmeal → used in → a variety of baked goods, such as oatcakes, oatmeal cookies, oat bread and raw material for food, health care and cosmetic products