- Joined
- May 3, 2005
- Messages
- 875
- Reaction score
- 2
I made these for the first time tonight...and they're really good, and good for you! My girlfriend gave me the recipe, which she adapted from the book "Eating Well for Optimum Health." Her recipe included nuts and dates, and no chocolate chips. Have to have the chocolate chips! I also omitted the nuts, my kids are allergic, and added raisins. Anyway, you can change it up however you like! By the way, my kids devoured them.
Really Good Oatmeal (Chocolate Chip) Cookies
3 Cups whole wheat flour, white flour or combo of both
2 tsp. Baking powder
1/4 tsp. Salt
3 Tsp. Cinnamon
4 Cups Old-Fashioned Rolled Oats
3 Cups Any combo of nuts, raisins, dates or chocolate chips
12 oz. silken tofu
1 cup light flavored Olive Oil
1/2 cup Water
2 cups Brown Sugar, packed
4 tbsp. Vanilla Extract (that seemed like a lot to me, I only put 2)
Sift together the flours, baking powder, salt and spices. Stir in Oats and fruit/nuts, chocolate chips. In a separate bowl, mash tofu with a whisk. Fold wet ingredients into the dry, mixing thoroughly.
Refrigerate dough for at least one hour.
Preheat oven to 375 degrees.
Drop batter by rounded teaspoonful onto ungreased cookie sheet (I actually sprayed mine lightly with olive oil). Bake 10-12 minutes or until edges start to brown.
Let sit on cookie sheet for a few minutes before transferring to cooling rack.
Makes about 90 cookies.
Note: These cookies are best if stored in and eaten straight from refrigerator.
Really Good Oatmeal (Chocolate Chip) Cookies
3 Cups whole wheat flour, white flour or combo of both
2 tsp. Baking powder
1/4 tsp. Salt
3 Tsp. Cinnamon
4 Cups Old-Fashioned Rolled Oats
3 Cups Any combo of nuts, raisins, dates or chocolate chips
12 oz. silken tofu
1 cup light flavored Olive Oil
1/2 cup Water
2 cups Brown Sugar, packed
4 tbsp. Vanilla Extract (that seemed like a lot to me, I only put 2)
Sift together the flours, baking powder, salt and spices. Stir in Oats and fruit/nuts, chocolate chips. In a separate bowl, mash tofu with a whisk. Fold wet ingredients into the dry, mixing thoroughly.
Refrigerate dough for at least one hour.
Preheat oven to 375 degrees.
Drop batter by rounded teaspoonful onto ungreased cookie sheet (I actually sprayed mine lightly with olive oil). Bake 10-12 minutes or until edges start to brown.
Let sit on cookie sheet for a few minutes before transferring to cooling rack.
Makes about 90 cookies.
Note: These cookies are best if stored in and eaten straight from refrigerator.