Instructions: Judging from the e-mail we get, saying that many of you have a sweet tooth isnt a stretch. The buzz this week is about the Giant Oatmeal Drop Cookies, from the last page of the March issue of Cooking Light.

Teeny-weeny wimpy cookies they arent. Full of nuts, raisins, and even applesauce, these cookies are as big as plates. No, no, theyre bigger than that. Theyre as big as the moon. Well, the flavor is that big.

Cooking Light

1. Preheat oven to 350F.

2. Beat sugar and butter at medium speed of a mixer until well-blended

(about 5 minutes). Add applesauce and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, soda, cinnamon, and salt. Add flour mixture to sugar mixture; beat at low speed until well-blended. Stir in raisins, walnuts, and vanilla.

3. Using 3 level tablespoons per cookie, drop dough 2 inches apart onto baking sheets coated with cooking spray; flatten slightly. Bake at 350F for 10 to 15 minutes. Remove cookies from pans; cool on wire racks.

Yield:15 cookies (serving size: 1 cookie).

NOTES : We tried these cookies last night. they were okay but not great.

They tasted more like scones. So dry! And they didnt spread naturally (no fat!). Very difficult to spread with a spatula. We baked them at 350F and started testing for doneness at 12mins - dry on outside, raw still on inside. next batch I tried to spread more.

anyway - recipe made about 24 cookies, not 15.

SUGGEST you add vanilla after mixing in the eggs. (I used one medium egg, which is not quite 1/4 cup: added egg-substitute to make up the difference.)

Has anyone else tried these?

lowfat baking is oxymoron and Im the moron!: -pat

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