Spiced Oatmeal Cookies
Yield
1 batchPrep
30 minCook
25 minReady
55Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
whole-wheat flour
|
|
| 3 | ounces |
oatmeal
|
|
| 3 | ounces |
bran
|
|
| 5 | ounces |
brown sugar
|
|
| ½ | teaspoon |
ginger
|
|
| ½ | teaspoon |
allspice
|
|
| 4 | ounces |
vegetable margerine
|
* |
| ¼ | pint |
water
cold |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
whole-wheat flour
|
|
| 86.7 | ml/g |
oatmeal
|
|
| 86.7 | ml/g |
bran
|
|
| 144.5 | ml/g |
brown sugar
|
|
| 2.5 | ml |
ginger
|
|
| 2.5 | ml |
allspice
|
|
| 115.6 | ml/g |
vegetable margerine
|
* |
| 118 | ml |
water
cold |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease some cookie sheets.
Set aside.
Mix together the flour, oatmeal, bran, sugar & spices in a bowl.
Rub in the margarine until the mixture resembles coarse breadcrumbs.
Add enough water to make a stiff dough.
Roll out the dough on a floured board to a thickness of ½ inch. Cut into rounds, 2 to 3 inches across.
Place on baking sheets.
Bake for 25 minutes.
Lift carefully onto a wire rack to cool.
