These oatmeal cookies are delicious with chocolate chips, carob chips, raisins, or tiny dried date pieces; it is like having 3-4 different recipes. I sometimes make them without the added coconut which also changes the texture and flavor. When doing that, I usually leave out the applesauce. So, take the basic recipe and run with it! They naturally are most scrumptious right out of the oven, but if you freeze them as soon as they are completely cooled down, it will help them retain a lot of that goodness. When company shows up, all you have to do is bring them from the freezer, let them thaw briefly and pop them in the oven for a few minutes before you serve them; everyone will think you just made a fresh batch! If you like your desserts not so sweet, omit the Sucanat or brown sugar.
- 2 1/2 cups quick oats
- 1 1/2 cups barley flour (or regular white) --stir before measuring
- 1/2 cup unsweetened macaroon coconut
- 1/4 cup Sucanat or bown sugar
- 1/2 teas salt
- 1/2 teas baking soda, opt.
- 1/2 teas coriander or cinnamon, opt.
- 1/2 cup ground walnuts
- 1/2 cup raisins, chocolate or carob chips, or tiny dried date pieces
- 1/2 cup light olive oil
- 1 cup pure maple syrup
- 2 tbsp applesauce
- 1 teas vanilla
- PREHEAT OVEN TO 375°.
- Combine dry ingredients, then stir in walnuts and raisins or chips.
- In a 2-cup liquid measuring cup, combine all wet ingredients in the order listed. Emulsify with a fork and stir into dry ingredients.
- Scoop in small mounds on a cookie sheet and flatten to desired thickness.
- Bake at 375° for 10-12 minutes or until lightly golden.
- Remove from oven and cool on a rack or eat warm with a glass of milk!
I like to get the batter made and portioned onto the cookie sheet(s); preheat the oven; and bake them while everyone is eating their lunch. It is a big hit to serve cookies warm from the oven.