David's Recipe for Pareve Oatmeal Cookies
Based on a recipe in an old edition of The Joy of Cooking. I made some of the changes so that the cookies would be pareve, some based on what I had on hand, and some because I felt like it. If you don't know what "pareve" means, there's probably no need for you to know, but you can substitute butter for the margarine and milk for the water.
- 3/8 cup brown sugar
- 3/8 cup white sugar
- 1 cup (100 grams) margarine
- 1 egg
- 3 soup spoons water
- 1 coffee spoon vanilla extract
- 1 cup flour
- 2 coffee spoons baking powder
- Pinch of salt
- 1 cup uncooked quick oats
- A few tablespoons of bland oil for oiling the pans
- Preheat the oven to 350°F, slow-moderate.
- Cream together the two types of sugar and the margarine.
- Beat the egg lightly and mix in.
- Mix in the water and the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt.
- Blend the flour mixture well into the sugar mixture.
- Blend the oats very well into the batter. The batter will be stiff, but there should be few light-colored oats showing.
- Drop about a heaping soup spoon for each cookie onto a well-oiled baking sheet, leaving about 2" between the edges of adjacent cookies.
- Bake until the cookies have risen and are starting to color, about 6-8 minutes.
- Remove the baking sheet from the oven and allow to cool for about 10 minutes. If any of the cookies have run together, separate them with the edge of a spatula.
- Remove the cookies with a spatula and allow to cool completely. If any of the cookies crack, just press the cracked sides together, and the soft dough inside will glue them together. These are very forgiving cookies.