galinusa
11-04-03, 06:38 PM
Made these for my work colleagues today and it was a hit so I thought I'll share! It is relatively healthy with the oats and you can replace up to half the white flour with whole wheat flour. Chewy and more cake-like than the usual brittle and crunchy cookies.
Ingredients
A: Sift together
1 cup all-purpose flour
2/3 cups quick-cooking oats
1/2 tsp baking soda
1/4 tsp salt
B: Cream together, until light and fluffy.
1 cup granulated sugar (can be half brown sugar)
1/2 cup margarine
C: mix together
1/2 cup sweet potato puree
optional: 1 beaten egg or equivalent
1/2 tsp vanilla
1/4 tsp cinnamon powder
pinch of nutmeg
D: Add as many of these options as you wish
2/3 cup semi-sweet chocolate chips
1/2 cup chopped walnuts + 1/2 cup raisins
Preheat oven to 350F. Grease baking sheets or use parchment paper. To B, add C and mix well. Add A and mix well. Finally add D and mix well. Drop by 1.5 tbspful. Using the back of a spoon, press down the dough into a circular shape. This cookie doesn't spread much so just make sure you realize that first. Bake for 15 minutes until slightly brown all over. Remove from oven and let rest for about 2-3 mins before removing to cool completely on a wire rack.
This will make about 18-20 (2.5" cookies). You can replace the sweet potato with pumpkin puree. Not a problem I think.
Ingredients
A: Sift together
1 cup all-purpose flour
2/3 cups quick-cooking oats
1/2 tsp baking soda
1/4 tsp salt
B: Cream together, until light and fluffy.
1 cup granulated sugar (can be half brown sugar)
1/2 cup margarine
C: mix together
1/2 cup sweet potato puree
optional: 1 beaten egg or equivalent
1/2 tsp vanilla
1/4 tsp cinnamon powder
pinch of nutmeg
D: Add as many of these options as you wish
2/3 cup semi-sweet chocolate chips
1/2 cup chopped walnuts + 1/2 cup raisins
Preheat oven to 350F. Grease baking sheets or use parchment paper. To B, add C and mix well. Add A and mix well. Finally add D and mix well. Drop by 1.5 tbspful. Using the back of a spoon, press down the dough into a circular shape. This cookie doesn't spread much so just make sure you realize that first. Bake for 15 minutes until slightly brown all over. Remove from oven and let rest for about 2-3 mins before removing to cool completely on a wire rack.
This will make about 18-20 (2.5" cookies). You can replace the sweet potato with pumpkin puree. Not a problem I think.