- 1 cup [140 g] flour
- 1 teaspoon [5 mL] baking soda
- 1 cup [250 mL] water
- 1 cup [250 mL] chopped dates
- 1/2 cup [125 mL] peeled chopped apple
- 3/4 cup [190 mL] raisins
- 1/2 cup [115 g] margarine
- 2 eggs, beaten [or store-bought beaten eggs mix]
- 1 cup [250 mL] quick-cooking rolled oats
- 1 teaspoon [5 mL] vanilla
- 1 cup [250 mL] chopped nuts
|
- Sift together flour and baking soda; set aside.
- Bring together water, chopped dates, chopped apple and raisins to a boil.
- Leave to simmer for 3 minutes.
- Remove from heat; stir in margarine.
- Leave mixture to cool completely.
- Then mix in beaten eggs, rolled oats and reserved flour mixture; mix in vanilla and chopped nuts.
- Cover and refrigerate overnight.
- On the next day, preheat oven to 350°F [180°C].
- Arrange spoonfuls of dough, 2 inches [5 cm] apart, onto a cookie sheet.
- Bake into preheated oven, for approximately 24 minutes.
|
