School Bus Oatmeal Raisin Cookies
Nutritional Info
- Servings Per Recipe: 35
- Amount Per Serving
- Calories: 108.1
- Total Fat: 6.2 g
- Cholesterol: 6.9 mg
- Sodium: 38.9 mg
- Total Carbs: 12.1 g
- Dietary Fiber: 1.1 g
- Protein: 1.5 g
View full nutritional breakdown of School Bus Oatmeal Raisin Cookies calories by ingredient
Introduction
Inspired by Donna Quan (the Toronto District School Board Director)'s Oatmeal Cookies, as seen in the Toronto Star, these are chewy, hearty cookies with less sugar and cholesterol than the originals, and more flavour too! Inspired by Donna Quan (the Toronto District School Board Director)'s Oatmeal Cookies, as seen in the Toronto Star, these are chewy, hearty cookies with less sugar and cholesterol than the originals, and more flavour too!Number of Servings: 35
Ingredients
-
½ cup non-hydrogenated shortening
6 tbsp (3 oz) butter
2 tbsp flavourful coconut oil
⅓ cup xylitol
⅓ cup brown sugar
2 egg whites
1 tbsp pure vanilla extract
1 cup spelt flour
1 tsp baking soda
1 tsp salt
¼ tsp nutmeg
2 cups rolled oats
1 cup raisins, soaked in hot water and drained
Tips
Original recipe: http://www.thestar.com/life/food_wine/2013/12/20/tdsb_directors_oatmeal_cookies.html
Directions
In a large bowl, beat together shortening, butter, coconut oil, xylitol and brown sugar until well combined.
Beat in the egg whites and vanilla.
Stir in the flour, baking soda, salt and nutmeg until combined.
Fold in the oats and raisins.
Cover and refrigerate at least 1 hour, preferably overnight.
Preheat the oven to 350F.
Roll tablespoons of dough into 1” balls and place 3” apart on parchment-lined baking sheets.
Bake 20-25 minutes.
Let cool on baking sheet 10 minutes, then transfer to wire racks to cool completely.
Store in airtight container at room temperature up to one week or freeze up to one month.
Serving Size: Makes 35 cookies
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.
Beat in the egg whites and vanilla.
Stir in the flour, baking soda, salt and nutmeg until combined.
Fold in the oats and raisins.
Cover and refrigerate at least 1 hour, preferably overnight.
Preheat the oven to 350F.
Roll tablespoons of dough into 1” balls and place 3” apart on parchment-lined baking sheets.
Bake 20-25 minutes.
Let cool on baking sheet 10 minutes, then transfer to wire racks to cool completely.
Store in airtight container at room temperature up to one week or freeze up to one month.
Serving Size: Makes 35 cookies
Number of Servings: 35
Recipe submitted by SparkPeople user JO_JO_BA.