Simply Delicious!
The remaining four cookies you see in the cookie jar... I ate 'um for breakfast!
The original recipe from Cooks.com used too much butter, so I made a few changes.
Eggless Oatmeal Craisin Cookies
1/2 of a stick of butter, soft
1 c packed brown sugar
1/2 c sugar
1 tsp vanilla
1 tbsp water
1 tbsp white vinegar
1 1/4 c all purpose flour
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
dash of salt
1.5 c quick cooking rolled oats
A handful or more of craisins
1/2 c chopped pecans
Preheat oven to 350 F
Combine sugars and butter. Add vanilla, water and vinegar; mix well.
In a separate bowl combine flour, baking powder, soda, cinnamon and salt and add to wet ingredients. Stir in craisins and rolled oats and pecans if desired. If batter looks too dry, add a few drops of water till batter holds a bit of shape. Drop by teaspoonfuls onto an ungreased stoneware cookie sheet or cookie sheet. Bake for 10-12 minutes or until light brown for chewy cookies. Let stand for 2 -5 minutes before removing from cookie sheet.
Enjoy!
I have a ton of zucchini and thought I would substitute shredded zucchini for the craisins, I'll let you know the results.
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