Recipe from Mic’s Mix
These cookies can be made healthier or sweeter depending upon what you are craving. And with many optional additions, you can fancy these up or keep them simple.
Yield: 32 cookies Prep time: 10 min Cook time: 10 - 12 min
1 1/2 tsp vanilla
2 tbs water
1 c vegetable shortening
1/3 c sugar - or sucanat
1/2 c packed brown sugar
1 c whey protein powder
2 c flour - use your fav Mic’s Mix blend
1 1/8 tsp salt
1 tsp baking soda
2 tsp baking powder
1 tsp cream of tartar
3 3/4 c rolled oats - be sure to use gluten free oats to avoid cross contamination
1 1/2 c raisins
1 c walnuts
2 c chocolate chips
If you are adding them, cover the raisins with warm or boiling water and soak for 10 min. Drain completely and set aside. Combine the eggs, 2 tbs water, vanilla, shortening, sugars and mix thoroughly until fluffy. As it is such a large batch, add in the dry ingredients, but only half the oats and mix well for 5 - 8 minutes. If using, add in the raisins, nuts and chocolate chips and mix well. Add the rest of the oats and continue mixing for several minutes.
Form into 2’’ thick rolls. Wrap in wax paper or freezer paper and chill until firm. At this stage you can put some in the freezer for baking up later. Once chilled, slice rolls into 1/2’’ thick slices and place on a silpat over a baking sheet. Flatter to 1/4’’ and bake at 375° for 10 - 12 min.
-OR- if you are short on time you can skip chilling the dough and drop 1 tbs sized dollop of cookie batter on a cookie sheet and bake at 325° for 17 min.
Notes & Pointers for Success
If you would like a sweeter cookie, double the sugar and remove the whey protein. Optional additions include 1 1/2 c raisins, 1 c walnuts and/or 2 c chocolate chips. This recipe makes a large batch, if doubled it will overwhelm a standard Kitchen Aid mixer.