A scruptious recipe for Oats Cookies
100g 4 tbsp (60ml) peanut butter
60g 1/4 cup (60 ml) soft tub margarine
142g 3/4 cup (180 ml) sugar
150g 3 eggs, beaten
45g 3 tbsp (45 ml) low-fat or fat-free milk
180g 2 cups (500 ml) oats
160g 1 cup (250 ml) wholewheat flour
2g 1/2 tsp (2,5 ml) bicarbonate of soda
80g 1/2 cup (125 ml) raisins
1/2 tbsp (7,5 ml) ground cinnamon or mixed spice
Preheat oven to 180 C. Line a baking tray with baking paper.
Beat peanut butter and margarine until well blended. Add sugar and mix well. Beat in eggs one at a time. Stir in milk.
Mix oats, flour, bicarb, raisins and cinnamon. Stir into sugar mixture until well blended.
Allow the mixture to stand for a few minutes. Roll into small balls and place on baking tray. Press down with a fork or spoon.
Bake for 10-15 minutes or until light golden brown. Allow to cool. Store in an airtight container and serve as a tea-time treat.
Recipe provided by The Heart and Stroke Foundation. For more information, phone the Heart Mark diet line – free nutritional advice provided by skilled dieticians – 0860 223 222.