In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the "More With Less" cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement.

Ingredients

butter or 1/2 cup margarine↗1⁄2 cup
sucanat or 1 cup brown sugar↗1 cup
eggs↗3
whole wheat pastry flour↗1 1⁄2 cups
salt↗1⁄2 teaspoon
baking soda↗1 teaspoon
baking powder↗1 teaspoon
ground cinnamon↗1 teaspoon
ground allspice1⁄2 teaspoon
skim milk↗1⁄2 cup
rolled oats (quick cooking or regular - not instant)↗2 cups
chopped dates1 1⁄2 cups

Step-by-step instructions

1
Preheat the oven to 350 degrees.
2
Cream together the butter, sucanat, and eggs.
3
In a different bowl combine the flour through all spice.
4
Add the flour to the butter mixture alternating with the milk until it is all combined.
5
Stir in the oatmeal and dates.
6
Drop by teaspoons onto a cookie sheet sprayed with cooking spray.
7
Bake for 10-12 minutes or until slightly browned.
8
Immediately remove from pans onto a rack to cool.

Source: food.com

Original recipe ↗

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