Honey Oatmeal Almond Butter

• 3/4 C Almond Butter (Quail Oaks Organic Raw)
• 3/4 C Sugar in the raw
• 3/4 C Honey
• 2 Teaspoons Just Whites (dried egg white)
• 2 Tablespoons Water
• 1/4 Cup Fat Free Milk
• 3 Tablespoons Canola Oil
• 2 Teaspoons Vanilla Extract
• 3 Cups Oatmeal (Quick)
• 1 3/4 C White Whole Wheat Flour
• 1 Teaspoon Baking Soda
• 1 Cup Golden Rasins
• 1/2 Cup Finely Crushed Walnuts

1. Place Water, Milk, Vanilla and Sugar-in-the-raw into a small bowl. Heat slightly and mix to disolve the sugar as best you can. Add the rest of the liquid ingredients and mix well.
2. Reserving the Walnuts and Rasins, place the rest of the dry ingredients into a large bowl and mix well.
3. Add the liquid mix into the dry mix and stir just until mixed. Fold in the Walnuts and Rasins.
4. Place the result into a smaller bowl, cover and refrigerate overnight.
5. Heat oven to 375 degrees.
6. Use a scoop to form small balls and flatten into cookies on ungreased cookie sheet. Use water on your hands and tools to keep the sticky dough from building up.
7. Bake 7-9 minutes, remove and cool a few minutes before moving the cookies to cooling racks. Cool thouroughly on the racks before storing in airtight containers separated by waxed paper. These are best 2-3 days old.
8. Notes: Quick Oats makes for a finer texture. Use of dried egg whites provides water for disolving the sugar. Without disolving the sugar the cookies have a sandy texture. Use of White Whole Wheat and Golden Rasins allows the almond flavor to dominate. Sugar-in-the-raw is also known as Turbinado Sugar.

almond butter, sugar, honey, whites, water, milk, canola oil, vanilla, flour, baking soda, golden rasins, walnuts

Taken from www.epicurious.com/recipes/member/views/honey-oatmeal-almond-butter-1235818 (may not work)