This recipe calls for no eggs. If you have an egg allergy, want fat free cookies, or don't like eggs this recipe is right for you. No more buying expensive

egg substitutes. The substitute is made with 3 simple common ingredients: baking powder, vinegar, and water. These cookies are quite good. The day I made

them, they were gone within 2 hours.

2 sticks butter, soft

2 cups light brown sugar, packed

3 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. vanilla

2 cups quick cooking oats

1 cup raisins, rolled in flour

2 1/2 cups flour

1 cup sugar

2 tbsp. water

2 tbsp. vinegar

1 cup chopped pecans (optional)

Preheat oven to 350�F.

Combine sugars and butter. Add vanilla, water, and vinegar; mix well.

In a separate bowl, combine flour, baking powder and soda, followed by salt.. Combine the two mixtures together. Add raisins, which have been lightly rolled

in flour, and oats; mix together well. Add pecans if desired.

Roll dough in small balls with about 6-9 cookies per increased cookie sheet..

Bake for 10-12 minutes. Cookies won't look ready at 10 minutes but take out and let sit for 5 minutes in order to be chewy. Enjoy.

Contributed by: Edit

Community content is available under CC-BY-SA unless otherwise noted.