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 cup canned northern white beans, drained and rinsed 4 eggs 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 oatmeal 12 ounces chocolate chips

Preheat oven to 375 degrees. Grease 2 large air-baked 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 oatmeal and chocolate chips. Drop by teaspoons onto baking sheet. Bake 8 – 10 minutes or just until cookies are turning brown. Do not over bake. Remove cookies from baking sheet and cool on wire rack.

Place cookies into plastic bags as soon as they are cool and hide them.

Makes 100 cookies

Nutritional information per cookie:

Calories: 80 Fat, gm: 3 Protein, gm: 1 Carb, gm: 12 Cholesterol: 7 Fiber, gm: 0.5