This is the picture I took in my foods class today... My favorites were the pineapple muffins, the raspberry muffins and... THE CHOCOLATE CHIP OATMEAL BEAN COOKIES! I made the cookies in my group and they happened to be my favorite. The best part is they are less fat than your average cookie. SCORE!
In case you are interested here is how it is done...
Oatmeal Chocolate Chip and BEAN Cookies
These cookies have a low-fat secret. They’re full of beans! This recipe has been adapted from Idaho State University researchers in Pocatello. This recipe replaces 75 percent of the butter with beans and applesauce to create cookies with fewer calories and fat.
1 ½ cups old-fashioned oats
¾ cup drained and rinsed great Northern white beans
¼ cup applesauce
1 Tbsp. water
3 Tbsp. butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
¼ tsp. butter extract
2 cups all-purpose flour
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 ¼ cup milk chocolate chips
½ cup milk chocolate chips
1. Pre-heat oven to 375º.
2. Lightly coat 4 baking sheets with cooking spray. You will have to borrow cookie sheets and jelly roll pans from one of the kitchens doing muffins. Remember to return the pans to the correct kitchen.
3. In blender, process oats until finely ground but not powdery. Pour the oats into a separate bowl and combine with the flour, baking powder, baking soda and salt.
4. In the blender, puree the beans, ¼ cup applesauce, 1 Tbsp. water, eggs, vanilla and butter extract.
5. In your KitchenAid mixer, cream the sugar, butter, and the above pureed mixture (scrape out your blender thoroughly) and beat well.
6. With mixer on low speed, mix in the oat and flour mixture.
7. Gradually stir in the milk chocolate chips.
8. Using the small spring-loaded cookie scoop, drop dough by spoonfuls on prepared cookie sheets. Using a wet hand, press the dough to the thickness of the chocolate chips.
9. Bake for 8-10 minutes, or until golden brown.
10. Cool slightly before putting on cooling rack. You may need to put the cookies in the freezer in the dispensary so that they will cool on time.
11. After the cookies are completely cooled, gradually melt the ½ cup milk chocolate chips in the microwave in 30 second intervals in a FREEZER zip-lock bag. The chocolate chips should NOT become warm – only to the warmth of your hand – a total of 1 minute should do it. Massage the chip with your hands between the 30 second intervals.
12. Snip a SMALL corner off (toothpick size) and pipe the melted chocolate in a zig-zag pattern on the tops of the cooled cookies. Place the decorated cookies in a cold place for the chocolate to set.