Donna’s Special Chocolate Chip Oatmeal Cookies
This is everyone’s favorite cookie with a new healthy twist. It is a surprising special cookie. The recipe substitutes pureed white canned beans for one-half of the shortening.
The beans add some extra fiber and nutrients to the cookies but do not change the flavor. The cookies have half of the usual fat but they taste just like normal chocolate chip cookies. Don’t tell anyone and they will never know.
1 can (15 ounces) northern white beans, drained and rinsed
1 cup shortening
1-1/2 cups brown sugar
1-1/2 cups sugar
2 teaspoons salt
2 teaspoons baking soda
2 teaspoons vanilla
3-1/4 cups flour
2 cups quick oats
12 ounces chocolate chips
Preheat oven to 375 degrees. Grease 2 cookies sheets.
In a food processor, blend drained beans and eggs until smooth. Set aside.
In a large mixing bowl, cream shortening, brown sugar, and sugar until light. Add beans and egg mixture. Beat until well mixed. Add salt, baking soda, and vanilla. Mix well.
Add flour and blend until smooth. Stir in oats and chocolate chips. Drop by teaspoons onto baking sheet. Bake 6 – 9 minutes or just until cookies are turning brown. Do not over bake. Remove cookies from baking sheet. Let set on cookie sheet until firm enough to place on wire rack to cool.
Store cookies on plates in plastic bags as soon as they are cool and hide them.
Makes 100 cookies
Nutritional Information per cookie:
Fat, gm.: 3
Protein, gm.: 1
Carbs, gm.: 12
Cholesterol, mg.: 7
Fiber, gm.: 0.5