| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Choco4 | 24 | servings | |
INGREDIENTS
| 1 1/4 | c | Canola oil |
| 1 3/4 | c | Brown sugar |
| 1 | Egg | |
| 1 | ts | Vanilla |
| 1 | c | Whole wheat flour; * see note |
| 1/2 | ts | Salt |
| 1/2 | ts | Salt |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 6 | oz | Chocolate chips |
| 1/2 | c | Walnuts; coarsely chopped |
| 1/2 | c | Coconut; shredded, optional |
| 3 | c | Old-fashioned oatmeal; * see note |
INSTRUCTIONS
Preheat oven to 350°. In a large bowl, cream together canola oil, brown sugar and egg. Add vanilla extract, then flour, salt, baking soda and baking powder, and mix well. Then add chocolate chips, nuts, coconut and oatmeal. Combine these ingredients by hand or with a large wooden spoon--the mixture will feel very stiff. If necessary, add 1/4 cup of warm water to moisten all ingredients. Generously grease a baking sheet (or spray with no-stick cooking spray). Use a 1/3-cup measure to drop batter in mounds, leaving 1 to 2 inches between the mounds. Bake for 10 to 13 minutes until cookies feel done when pressed with a finger--do not overcook or try to brown them. Cool briefly, then use a metal spatula to remove from cookiesheet. Serve warm or cool completely. Source: Chicken Soup for the Soul Cookbook. **You may substitute 1- 1/2 cups granola for the oatmeal if desired, but reduce sugar and oil each by 1/4 cup if using granola. You may substitute 1/2 cup white flour and 1/2 cup whole wheat flour, if you prefer a lighter cookie. Recipe by: Sue Klapper Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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