From Julie L.
We grew up eating these delicious oatmeal cookies! Now I prefer to skip the shortening and use beans instead –it makes me feel like I’m eating health food! I usually double the batch and freeze the extras for cookies on demand. It makes the texture less crunchy and more chewy. So good! –Mellyn
- 3/4 cup shortening OR 3 Tablespoons bean flour plus 3/4 cup water* (whisk together and microwave for 3 or 4 30-second intervals, pausing to stir each time…it’s done when the mixture is thick.) OR 3/4 cup bean puree (dump a can of beans in the blender and blend until smooth)
- 1 cup sugar
- 1/4 cup brown sugar (original calls for 1/2 cup)
- 2 eggs OR 2 Tablespoons egg powder plus 3 Tablespoons water
- 1/4 cup oil if using beans OR 1/2 cup water if using shortening
- 1 teaspoon vanilla
- 1 cup whole wheat or white flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2-3 cups old-fashioned rolled oats (sometimes I blend some or all of this for a smoother-textured cookie)
- 2 cups chocolate chips or raisins
- Preheat oven to 350 degrees.
- Add ingredients down through vanilla and beat until fluffy. (If you use the bean mixture, let it cool or the chocolate will melt into your cookies…that’s what happened in my picture above…this tastes good, too…just different!)
- Then add flour, salt, soda and mix.
- Add oats and chocolate or raisins.
- Bake for 10-12 minutes or until set.
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