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oatmeal raisin cookies problem



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BRENNA84
SparkPoints: (44,447)
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8/7/12 3:11 P

okay thanx. i tried the recipe from below but hadded a couple T of peanub butter and used brown sugar alternative and 3 packets nu naturals new setevia, plus 1/4 c sunflower seeds and 1/4c chopped walnuts.

my hubby said they're still not crunch like a regular cookie but taste much better



PARISAPRIL1
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8/6/12 7:58 P

I use maple syrup or honey to sweeten my baked goods. A low glycemic sugar that's good to use is coconut sugar.

I haven't tried stevia and I don't use artificial sweeteners so I can't help you outwith those, sorry.



BRENNA84
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8/6/12 7:28 P

thanx I will try these tonight, god willing. I WILL master these this month hopefully. next month to master - chocolate chip cookies , yay!

does anyone have any advice on making cookies w/o sugar, like alternative brown sugar or stevia?



PARISAPRIL1
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8/6/12 8:58 A

The nuts will just make it crunchier.

I have spent years tweaking recipes, this should make it crispy for you.

1/3 cup brown sugar
1 egg
1/2 cup butter
1 teaspoon vanilla
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 cup old fashioned oatmeal
2/3 cup raisins
1/2 cup walnuts (optional)

Drop by teaspoonfuls onto baking sheet and flatten with your fingers. 350 for 8-12 minutes depending on what material you're cooking them on.



BRENNA84
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8/5/12 4:21 P

thanx again so much. would adding nuts change the texture too much too? also, whats too much egg? one egg white?



SHARONPENNING
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8/5/12 2:00 P

I agree that the fat makes them crunchy, but too much egg can make them bready too. As far as the sugar goes, Truvia makes a "baking" product that is half sugar and half truvia..I'm going to try it the next time I bake. I don't bake often because I live alone, but at Christmas time I give out baked goods instead of buying presents. Sometimes it's really not cheaper, but they seem to be more appreciated. Sometimes it's hard to know what someone wants or needs. Everyone eats, and healthy goodies are always welcome.



BRENNA84
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8/5/12 1:08 A

okay, I don't mind having fat in my cookie, its the sugar I'm watching out for. I think I'll use a more traditional recipe next time, and instead of using sugar, I'll split half sugar and half sweetener. thanx.



MIAMI_LILLY
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8/3/12 10:29 P

The crispness would come from butter. Butter is what gives you a crunchy cookie. Seeing that they sub in applesauce, it's going to give you a softer, more cake like cookie. It doesn't matter what kind of oats you use. Next time, I would replace half the applesauce for butter. It will still be lower in fat than a traditional cookie, but a little more crisp.



BRENNA84
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8/3/12 7:40 P

I used old fashioned rolled oats



STACYJANE77
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8/3/12 6:39 P

What kind of oatmeal did you use?



BRENNA84
SparkPoints: (44,447)
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8/2/12 11:42 P

okay, tonight I made 2 batches of this recipe www.food.com/recipe/healthy-oatmeal-raisin
-cookies-36232


and it tastes great but its more like bread and not crunchy enough.

I have no idea what happened. its too soft and more like a small chunk of sweet bread or something.

I would deeply, DEEPLY appreciate some help. thanx.



 
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