|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Cross-Country Oatmeal Cookies|
This recipe uses oil in place of melted or softened butter. It's a nice compromise between a dense, chewy cookie and a more fluffy one. If you want a more substantial cookie, use old-fashioned oats in place of the quick-cooking kind. You can also use much less sweetener if you are adding dried fruit.
How to make it:
- 3/4 cup grapeseed or other mild-tasting oil
- 1 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract (optional)
- 1 1/2 cups unsifted oat, amaranth or other flour
- 1 cup quick-cooking oats
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground nutmeg (opt)
- 1/2 cup coarsely chopped nuts or pumpkin seeds
- 1 cup dried fruit--raisins, figs, apricots, etc
- Preheat oven to 350F.
- In a large bowl with mixer on medium speed, beat oil, sugar, eggs and vanilla until thick.
- Add flour, oats, baking powder, salt and nutmeg.
- Beat at low speed until blended.
- Stir in nuts and fruit.
- Drop by level tablespoonsful on a greased baking sheet.
- Bake for 12-15 minutes or until browned.
- Makes about 3 1/2 dozen cookies.