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On the Road Again

March 19, 2008 | Posted by admin

My husband Dale and I just returned from a trip to Pittsburgh to visit his parents. It is about a 9 hour drive and we usually make the trip in one day. We bring with us reading material and of course munching supplies to keep us going. We bring with us FruitFast bars and this time we brought along oatmeal cookies. My mother-in-law years ago gave me a recipe for “A Cookie That’s Good For You”. It was a healthy variation of the “oatmeal cookie”. Recently, I found an even healthier version of the oatmeal cookie on the lifestyle.msn.com-food web page. I baked these and took some for the road and some to share with Dale’s parents. It is a good thing we only had a days drive or there might not have been any cookies to share J. They are very good and I really like the low-fat part of these cookies. My addition of dried cherries from Michigan incorporates the two things I adore—chocolate and Michigan cherries—a great combination, and a great combo in this recipe (below). Try these and I promise you will be making them again soon.

Oatmeal Chocolate Chip Cookies
1 serving: Calories 101; Carbohydrates 13g, Cholesterol 7 mg; Dietary Fiber 1 g
Fat 5g (Monounsaturated 1g; Saturated 2g, Sodium 45 mg. (Taken from MSN lifestyle recipe)

The Tahini (sesame paste) makes these cookies low in saturated fat. Oatmeal Cookie

    2 cups rolled oats
    1/2 cup all-purpose flour
    1/2 cup whole-wheat pastry flour
    1 tsp ground cinnamon
    1/2 tsp baking soda
    1/2 tsp salt
    1/2 cup tahini
    4 Tbsp cold unsalted butter
    2/3 cup granulated sugar
    2/3 cup packed light brown sugar
    1 large egg
    1 large egg white
    1 Tbsp vanilla extract
    1 cup semisweet or bittersweet chocolate chips
    1/2 cup chopped walnuts
    1/2 cup dried cherries (cherries should be cut half)

Position racks in the upper and lower thirds of the oven; preheat to 350 F. Line two baking sheets with parchment paper.

Whisk oats, all purpose flour, whole wheat flour, cinnamon, baking soda and salt in medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined. The mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips, cherries, and walnuts.

With damp hands (I found it is very important to keep your hands damp while working with this mixture), roll 1 Tbsp. of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch. While baking the second batch, enjoy a nice warm cookie and cup o’ tea—you deserve it. After all, baking cookies is hard work.

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