Recipe 6: Steel Cut Oatmeal Cookies

My husband had a hankering for oatmeal cookies but all we had in the house were steel cut oats. For those who haven't eaten steel cut oats, they're basically the less-processed sibling of traditional oatmeal. They're lower on the glycemic index and while they take much longer to cook, the taste is much more substantial.

So anyways, back to the cookies. There aren't a lot of recipes for cookies using steel cut oats. They're tough little oaties and need cooking to soften them up. However, I found one recipe that I was able to manipulate a bit. The comments on the recipes posting indicated that it was a little to tough, unsweet, and crunchy for some so I'm just going to put my revised recipe below. They're only a little bit sweet and definitely still crunchy but still pretty good. Probably the perfect biscuit to go with a cup of tea on a snowy day - I hear there have been some of those lately on the east coast.

What you need:

• 1 cup Splenda
  
• 1 cup eggbeaters (OR 4 eggs)
• 2 cups applesauce
  
• 2 tsp. vanilla
• 3 cups flour
• 3 cups Steel cut Oats
• 1 tsp. salt
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 4 heaping tsp. cinnamon (I ran out and used 1 tsp cinnamon, 3 tsp pumpkin pie spice)
  
• 2 cups raisins
• 1/3 bar of dark chocolate, chopped

How to put it together:

Preheat the oven to 375 degrees

1. Mix applesauce, eggbeaters, vanilla and sugar together in bowl to dissolve sugar.
2. Add dry ingredients. Stir in raisins.
3. Drop by spoonfuls on non-stick or sprayed cookie sheets
4. Bake 15 minutes at 375 degrees.
5. Delicious while still warm but cool and store.