Multi Blend Soft Cookies
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
all-purpose flour
multi blend |
|
| 2 | packages |
yeast, active dry
|
|
| 1 | teaspoon |
sea salt
optional |
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
honey
|
|
| 2 ½ | cups |
water
warm |
|
| 2 | tablespoons |
apple cider vinegar
|
|
| ¼ | cup |
vegetable oil
|
|
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
multi blend |
|
| 2 | packages |
yeast, active dry
|
|
| 5 | ml |
sea salt
optional |
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
honey
|
|
| 591 | ml |
water
warm |
|
| 3E+1 | ml |
apple cider vinegar
|
|
| 59 | ml |
vegetable oil
|
|
| 237 | ml |
raisins, seedless
|
|
Directions
Combine flour, yeast, cinnamon and salt in mixing bowl.
Combine vinegar, oil, honey, water and raisins in a second bowl.
Add liquid mixture to dry and mix thoroughly.
Batter will become quite stiff, but should not be dry.
If dry, add a little water.
Drop on cookie sheet.
Spread cookies out (they spread very little in baking).
Bake in 350℉ (180℃) F oven about 15 to 20 minutes or until done.
