Every time I catch myself starting to think, "fall is truly the season for baking," I remind myself that every new season inspires a flurry of seasonal cooking, which not only includes the produce of the season, but seasonal baking as well... Fruit pies and cobblers for summer, light and airy cakes and cupcakes for spring, holiday cookies and big festive cakes for winter, and, of course, pies, muffins, and breads for fall. (this is not to say that I don't bake all of the above every season, but... It just gives me an excuse to bake more with the arrival of a new season.)
Amidst the "I need a break from studying" baking before the final exams of my last term, and the "wheee, I can spend sooo much time cooking!" flurry during my break from school the past week, I think I've managed to do enough cooking and baking for all four seasons. Amidst it all, I fixed a batch of something one might nearly overlook - the humble, but ever-treasured, classic oatmeal cookie. Since I was about to return to school, and needed something akin to granola bars to bring along as snacks for my classmates and I, and to leave on the kitchen counter with love for Zach's breakfast, this recipe is for an especially healthy, whole grain, cinnamon-laced oatmeal cookie...
2-Toned Oatmeal Raisin Cookies
1/2 cup light vegan margarine 3/4 cup raw sugar 1/2 cup applesauce 2 eggs 1 tsp vanilla 3/4 cup whole wheat flour 3/4 cup white flour 1 tsp baking soda 2 tsp cinnamon 3 cups oats 1/2 cup golden raisins 1/2 cup dark raisins
~ Preheat the oven to 350 degrees. ~ Stir together the flours, baking soda, and cinnamon, and set aside. Cream the marg and the sugar together until well-blended. ~ Add the applesauce, and cream again. ~ Add the flour mixture to the sugar mixture, and mix until combined. ~ Fold in the oats and raisins. ~ Drop the dough by rounded teaspoonfuls onto ungreased baking sheets. Bake for 12 minutes - until the cookies are just set. Allow them to cool on the baking sheets - or serve them warm!