Eva’s best cookies–so far~~
Okay, this seems like a really strange post for me to be even considering. But while I was trying to catch up with blog friends I kept wishing I really could give everyone some of these cookies I’ve been experimenting to get just ‘right’ for myself. These are cookies that fall into the full meal in themselves deal. Cookies that you want to keep eating and won’t make you sick. Or actually my goal is create cookies that won’t make ‘me’ sick by consuming one or more due to food allergies. So, since so far it is impossible to share hard copy food via computer technology I can do the next best thing and share the recipe as it currently stands. If it sounds ‘good’ to you then bake them and eat until you can’t stand them. If you experiment and manage to improve them in some way, then DO TELL me about it! LOL.
The stuff you need:
3 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 sticks of BUTTER
1/2 cup of olive oil
1 teaspoon vanilla extract
1/2 cup of vanilla or plain yogurt
1 cup of white cane sugar
1 cup of loosely packed dark brown sugar
2 cups oatmeal–NOT the instant variety
1 cup coconut
1/2 cup pecans
1/2 cup cashews
1/2 cup macadamia nuts
1/2 cup dried cherries
1/2 cup golden raisins or dark if you prefer
1 cup semi sweet chocolate morsels
Mix the flour, salt, baking soda, and baking powder together in one bowl.
Mix the butter, sugars, olive oil and vanilla extract together in another bowl.
Mix the ‘wet’ and ‘dry’ bowl contents together.
Add the oatmeal.
Add all the nuts, fruits, and chocolate.
On ungreased cookie sheet, bake at 350 heat–depending on your oven and the size of your cookies–10 to 12 minutes–until golden brown. While still hot sprinkle lightly with coarse Sea Salt.
NO eggs allowed!
No Barley Flour used.
No beet sugar added.