CANOLA OIL COOKIE RECIPE RECIPES

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OIL SUGAR COOKIES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...



Oil Sugar Cookies Recipe - Food.com - Food.com - Recipes ... image

Yes, these could have a better name. The point seems to be that No Butter Was Harmed (or used) in the Making of These Cookies! ;-) If you divide the 3/4 cup of canola oil recommended by the two dozen or so cookies the recipe makes (which I cannot do), it's practically nothing, right?! And the are cookies, after all. Cardiologist approved too, I swear.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 24 cookies, 8 serving(s)

Number Of Ingredients 8

2 1/2 cups flour
1 teaspoon salt
3/4 cup canola oil
1/2 cup egg substitute
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup sugar
2 teaspoons vanilla

Steps:

  • Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill ½ hour. Shape into ½ inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.

Nutrition Facts : Calories 430.9, FatContent 20.9, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 367.1, CarbohydrateContent 55.5, FiberContent 1.1, SugarContent 25.5, ProteinContent 5.5

OATMEAL RAISIN COOKIES IX RECIPE | ALLRECIPES



Oatmeal Raisin Cookies IX Recipe | Allrecipes image

This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work.

Provided by Cal Schroeck

Categories     Desserts    Cookies    Oatmeal Cookie Recipes    Oatmeal Raisin Cookie Recipes

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 dozen

Number Of Ingredients 11

1 cup canola oil
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
4 cups rolled oats
1 cup raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, mix canola oil, brown sugar, eggs and vanilla until well blended. Combine the flour, baking soda, salt, cinnamon and nutmeg; stir into the sugar mixture. Mix in the oats and raisins last. Drop by rounded spoonfuls onto the prepared cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 103.8 calories, CarbohydrateContent 12.9 g, CholesterolContent 7.8 mg, FatContent 5.4 g, FiberContent 0.8 g, ProteinContent 1.5 g, SaturatedFatContent 0.5 g, SodiumContent 42.2 mg, SugarContent 4.6 g

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OATMEAL RAISIN COOKIES IX RECIPE | ALLRECIPES
oatmeal raisin cookies ix recipe | allrecipes image
This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work.
From allrecipes.com
Reviews 4.4
Total Time 45 minutes
Category Desserts, Cookies, Oatmeal Cookie Recipes, Oatmeal Raisin Cookie Recipes
Calories 103.8 calories per serving
  • Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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OIL SUGAR COOKIES RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
Yes, these could have a better name. The point seems to be that No Butter Was Harmed (or used) in the Making of These Cookies! ;-) If you divide the 3/4 cup of canola oil recommended by the two dozen or so cookies the recipe makes (which I cannot do), it's practically nothing, right?! And the are cookies, after all. Cardiologist approved too, I swear.
From food.com
Total Time 20 minutes
Calories 430.9 per serving
  • Stir dry ingredients until mixed. Stir sugar into oil; beat in egg substitute slowly. Blend until smooth. Stir in dry ingredients all at once. Blend until dough is smooth. Chill ½ hour. Shape into ½ inch balls. Dip tops of balls into granulated sugar. Top with cherry or pecan if desired. Place on ungreased cookie sheet and flatten slightly with bottom of a drinking glass. Bake at 375 for 10 minutes or until lightly golden on the edges.
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