Six months surely can go by quickly. Seems like I just had my teeth cleaned yesterday. If you follow me, you know that I always take a treat to the dental staff. I tell them it is a bribe so they won't hurt me. They never have, but there is always a first time for everything. (Just kidding.) I enjoy seeing and hearing their pleasure when they try them. One of the hygienists needs GF and another one prefers little or no sugar. So I am always looking for a recipe that meets those requirements or I can make it with substitutions to meet those requirements.
This recipe came from an older small booklet type Pillsbury County American Cookbook. I just made sure the ingredients were GF and substituted sugar substitutes. I usually don't add nuts to their treats just in case. Since the recipe called for a whole cup of chopped nuts, I felt I needed to substitute something so the consistency would be similar. I had unsweetened coconut so I added a half a cup of it for the nuts. (We like coconut in our treats.)
Since the recipe called for shortening, I didn't expect the cookies to spread. I left the cookie dough for the first pan as a "dollop", but then the next three pans, I flattened the dough with my fingertips as I liked the looks of the "flatter" cookie than the "dropped" cookie.
OATMEAL COCONUT RAISIN COOKIES (GR)
3/4 cup shortening
1 cup firmly packed brown sugar (I used truvia brown sugar complete)
1/2 cup sugar (I used stevia)
1 egg
1/4 cup water
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup pancake mix (I used a GF pancake and baking mix)
1 cup chopped nuts (I substituted 1/2 cup unsweetened coconut)
2 cups rolled oats (I used GF rolled oats)
1 cup raisins (Mine were GF)
Preheat the oven to 350 degrees F. Grease or line two cookie sheets with parchment paper. Set aside.
Scrape the sides of the bowl as necessary.
Add egg, water, vanilla, cinnamon, and cloves.
Blend until completely mixed up.
Add the pancake mix, oats, raisins, and nuts or coconut. Mix until blended.
Using a tablespoon cookie scoop, scoop the dough and flatten off before dropping 2 inches apart on the prepared cookie sheet.
Immediately remove from cookie sheets and cool on wire racks.
Makes almost 4 dozen cookies.
No changes for high altitude (above 3500 feet)