No Cholesterol Low Fat Oatmeal Cookies

3/4 cup flour
2 tsp vanilla
1/2 cup sugar and 1/2 cup brown sugar
4 white eggs or 2 whole eggs
1 1/2 cup minute oatmeal
1/4 tsp baking soda
1/4 cup vegetable oil1/4 cup chopped walnut

Additionally you can add raisin or berries too.

Add flour and baking soda together. Next in a separate bowl, blend vanilla, oil and sugar. Then add eggs white. Finely stir in the flour, oatmeal and nuts. Preheat oven to 180 degree and prepare you baking tray. Drop the dough onto sheet with teaspoon (about Oreo size). Bake for 18 to 20 minutes. It will take a slight longer time if your cookie size is big. 

Original recipe from www.cooks.com

Caramel Chicken

• 2 tablespoons vegetable oil
• 2½ pounds skin-on, bone-in chicken legs and thighs
• Kosher salt
• 8 garlic cloves, peeled
• ⅓ cup (packed) light brown sugar
• ¼ cup (or more) unseasoned rice vinegar
• 2 slices ¼"-thick slices peeled ginger
• 1 cup low-sodium chicken broth
• ¼ cup reduced-sodium soy sauce
• 2 scallions, thinly sliced
• Cooked white rice (for serving)
• 
  
• Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.
• Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.
• Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.
• Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.
• Recipe by Chris Morocco in http://www.bonappetit.com/