I did a bit of an “alteration” on my usual Oatmeal Cookies. First off, I was worried I wouldn’t have enough oats and second I knew for a fact I didn’t have a full cup or raisins… so, I improvised! And they taste pretty good if I say so myself!
The other issue I had was we obviously had a very “egg-y” weekend because I was down to only 1 egg! I decided to try something I had seen online a few times and make my own egg substitute. I mixed together 1 Tbsp. Melted margarine, 2 Tbsp. water and 1 Tsp. Baking powder. I wasn’t expecting it to fizz, but it did, and it seemed to work out just fine when the cookies were all done. It at least didn’t affect the taste at all, just maybe caused them to be a little bit flatter than they normally are.
Here are my Oatmeal Graham Cookies fresh out of the oven!
Oatmeal Graham Cookies
Preparation Time: 25 minutes Cook Time: 10-12 minutes Servings: 3 dozen
- 1 Cup Butter/Margarine
- 1 Cup Brown Sugar
- 1 Cup White Sugar
- 2 Eggs
- 1 Cup All Purpose Flour
- 1/2 Cup Graham Crumbs
- 1 Tsp. Ground Ginger
- 1 Tsp. Ground Allspice
- 2 Tsp. Cinnamon
- 1/4 Tsp. Salt
- 1 Tsp. Baking Soda
- 3 Cups Oats
- 1 Cup Raisins
- 1 Cup Toffee Bits
- Preheat oven to 350 degrees. Line cookie sheets with aluminum foil, dull side up.
- In large mixing bowl, mix together melted margarine with brown and white sugars until fluffy.
- Add 2 eggs and mix again until well combined.
- Add flour, graham crumbs, baking soda, salt, cinnamon, allspice and ginger and again, mixed it well.
- Add the oatmeal, raisins and toffee bits and mix until well combined.
- Drop by heaping tablespoon full onto prepared cookie sheets.
- Bake at 350 degrees for 10 – 12 minutes until browned around the edges and it no longer looks wet in the middle.
- Cool 5 minutes, remove from cookie sheet to plate or cooling racks.