2 c Quick-cooking oats
3/4 c Plus
2 tb Flour
1/2 ts Baking soda
1/2 ts Salt
1 c Brown sugar; lightly packed
1/3 c LF butter or margarine
-(not FF)
1/4 c Buttermilk
1 ts Vanilla extract
1/2 c Dark raisins
1. In med bowl, combine oats, flour, baking soda and salt.
2. In large bowl, beat together combine sugar, butter, buttermilk and
vanilla on low speed for 1-2 mins until well-blended. Add oat mixture and
stir until moistened. Stir in raisins.
3. Shape dough into 16 balls and place on large cookie sheet 2″ apart.
Flatten to 1/4″ thickness with back kof spoon dipped in water. Bake at
325F for 13-14 mins until tops and dry and bottoms are golden. Do not
overbake. Remove from tray and let cool on rack.
Tips: I like smaller cookies. Don’t press down too hard, or they will be
hard.
Per 1 of 16 cookies:
134 calories, 2.8g fat (18% CFF)
174 mg sodium, 4mg cholesterol
Contributor: “Looneyspoons” J&G Podleski
Yields
16 Cookies