Recipe - Raisin-Chocolate Chip Oatmeal Cookies

1 cup Mashed bananas
1 cup Prune puree (or prune
Babyfood)
1 One half cup Brown sugar
1 One half cup Sugar
One half cup Skim milk soured (1 T.lemon
Juice, add milk to 1/2c.)
2 tablespoon Egg replacer + 1/2c. water
2 teaspoon Vanilla
1 teaspoon Salt (I omit)
2 teaspoon Baking soda
4 cup Flour
5 cup Quick oats
2 cup Raisins
1 cup Chocolate or carob chipa
1 cup Chopped nuts (optional)

Cream bananas, prune mixture, and sugars. Add egg replacer/water and beat
thoroughly. Add in vanilla, salt, baking soda, flour, and oats, beating at
medium speed after eaach addition. Stir in other ingredients. Spray baking
sheets lightly. Drop heaped soup spoonfuls onto sheets. Bake at 400
degrees F. for 1525 min. (depends on altitude) until slightly brown and
slightly crisp on the outside.

NOTE: I've been making these at 7200 feet altitude. I cut the baking soda
to 1 One half tsp. You may want to cut the liquids some at lower altitude.

Adding the soured milk. I usually beat it in with the egg replacer/water.

I cut the sugar, replaced half the bananas with prune puree, and added
soured milk to make a softer cooky. This makes a very large amount. Use
your largest bowl for mixing them. I usually bake some and refrigerate the
remainder of the dough until the next week.

Posted by BETTE IDE IDE@uwyo.edu to the Fatfree Digest [Volume 15 Issue
20] Feb. 20, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip