Ingredients:
Dry ingredients
1 cup whole wheat flour
1 1/2 cups oats
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp Cinnamon
1/2 tsp Nutmeg (optional) I did omit this
Wet ingredients
1/2 cup honey
1/2 cup oil (corn, grapeseed, or olive) I replaced the oil with 1/2 cup of applesauce, and they cookies turned out great!
1 Tablespoon Molasses I didn't have any molasses on hand, so I added 1 Tablespoon of brown sugar (the real stuff, not the fake white sugar sprayed with molasses to look like brown sugar) instead.
1 egg
1 tsp Vanilla
Yummy ingredients
1/2 cup raisins (or more if desired)
1/2 cup walnuts (I omitted these)
Preparation:
1. In a large bowl, mix all the dry ingredients together.
2. In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray -- your honey won't stick).
3. Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn't binding together very well, you may with to add an egg white.
4. COOL the mix for 20 minutes in the fridge.
5. Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6. Drop by teaspoonfuls onto your baking sheet. Press down with a fork to ensure even cooking. (I was lazy and didn't bother to press mine down.)
7. Bake for about 15-20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy!
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil (I substituted 1/4 cup applesauce instead)
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips (I use 60% cocoa chips)
1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.
2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.
Week 6
