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  My Favorite Recipes
For Oatmeal Cookies
by Beth Scott

    When you think of oatmeal cookies I'll bet you think of bland, tasteless cookies.  No one likes bland cookies, so instead of eating healthy you  probably buy or make sugary treats that will satisfy your sweet tooth.

    Healthy does not mean something has to be bland or bad tasting.  Recipes for oatmeal cookies are a good example of this. 

    If you know the right recipes and secrets, you'll turn out cookies so appetizing you'll have to resisting eating every last one.  But if not, your recipes for oatmeal cookies will turn out bland unpalatable cookies

    Here is one fact you've probably never heard before:  when making oatmeal cookies if you use quick cooking oats, your cookies will come out bland. 

    This means no "cooks in 5 minutes" oats.  Instead you will want to buy rolled oats from the bulk section of any food store.

    These following 2 recipes for oatmeal cookies will change your opinion about healthy snack foods entirely. 

Banana Oatmeal Cookies

    Ingredients:

  • 1 1/2 cups pastry flour

  • 1 cup carob powder

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon nutmeg

  • 3/4 teaspoon cinnamon

  • 3/4 cup extra virgin olive oil

  • 3/4 cup honey

  • 1 egg

  • 1 cup mashed ripe bananas (about 3)

  • 1 teaspoon vanilla extract

  • 1 1/2 cups rolled oats

    1. Preheat oven to 350 degrees Fahrenheit, and lightly oil 2 cookie sheets.  Stir flour, carob powder, baking powder, and spices together in a large bowl. 

    2. In a seperate bowl of medium size whip the oil, honey, and egg until they're light and fluffy.  You can use a fork if you don't have an egg beater.

    3. Beat in the bananas and the vanilla extract until the mixture is smooth.  Gradually stir the flour mix and oats into the liquids, until they're well combined, and no flour is visible.

    4. Use a large serving spoon to drop scoops of the batter 1 inch apart on the cookie sheets.  Bake them for 12 to 15 minutes or until golden.  Remove and allow them to cool before serving.  Makes 2 and 1/2 dozen cookies.

    For more of Beth's quick-n-tasty recipes subscribe to her Baking & Recipe Secrets newsletter.

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