By: Cheryl Mochau
Makes 2 dozen
1 & 3/4 cups old fashioned oatmeal
1/2 cup all purpose flour
1/8 teaspoon salt
1 & 1/4 tablespoons ground cinnamon
1/2 teaspoon baking soda
1/3 cup extra light olive oil
1 tablespoon honey
1 teaspoon vanilla extract
1 egg white
1/4 cup brown sugar, tightly packed
1/2 cup chopped raisins
1/4 cup chopped pecans
2 tablespoons granulated sugar, optional
Preheat oven to 350°. Position the rack in the middle of the oven.
Lightly coat 2 baking sheets with cooking spray, set aside.
Set aside a wire cooling rack so it rests across a baking sheet or waxed paper.
Put the first 5 ingredients in a large bowl.
In another bowl place the oil, honey, vanilla, egg white and brown sugar, blend with a wire whisk until the sugar is dissolved.
Pour the wet ingredients into the dry and stir well.
Add the raisins and nuts.
Drop by spoonfuls on the cookie sheet about 2 inches apart. Use your hands to form into flat heart shapes.
Bake for 12 to13 minutes, or until medium brown.
Turn the pans around and bake another 2 to 3 minutes until golden brown. The longer the cookies bake the crispier they become.
Remove to a wire rack to cool.
Sprinkle with the granulated sugar, if using.
Store in a tightly sealed container.