April 15, 2010

Cooking Thursday – Suprise healthy ingredient chocolate chip oatmeal cookies

Posted in Homemaking at 7:26 pm by Stacy

The best chocolate oatmeal cookies – with a secret ingredient.  Don’t let the secret ingredient stop you from making these!

After you check out this recipe head on over to Sandra’s for more Cooking Thursday.

Lentil and Chocolate Chip Oatmeal Cookies

Makes about 8 dozen cookies when using a small ice-cream or cookie scoop.
Lentils add a rich, nutty flavor and cake-like softness to this classic oatmeal cookie.

1 ½ cups butter, softened
2 ½ cups brown sugar, packed
1 cup granulated sugar
4 teaspoons vanilla
5 eggs
1 ½ cups lentil purée, (see bottom for instructions on puréeing lentils)
4 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
5 cups quick-cooking oatmeal
2 cups semi-sweet chocolate chips (I use chocolate-caramel swirl chips by Nestle)
1 cup chopped walnuts (optional)

• Preheat oven to 375°.
• In a large mixing bowl, cream together butter, brown sugar, and white sugar. Add vanilla and eggs; beat until smooth. Cream lentil purée into butter mixture.
• In a separate bowl, sift together flour, salt and baking soda. Add to creamed mixture and blend lightly. Gently blend in oatmeal, chocolate chips and nuts, just until evenly mixed.
• Chill dough until ready for handling. Drop dough in rounded tablespoons onto an ungreased or parchment paper lined cookie sheet. Bake 5 minutes, turn pan and bake an additional 5 minutes or until cookies are lightly browned. Cool on wire racks.

To purée lentils:
Add 2 cups water per 1 cup of lentils. Bring to a boil; reduce heat, cover and simmer. Simmer 10 to 20 minutes for decorticated (skinned) lentils, 35 to 40 minutes for whole lentils. Add more water if cooking time is extended due to high altitude, hard water, or prolonged storage prior to cooking. Stir a few times. Cook lentils until they are very soft and almost falling apart. When cooking is complete, remove from heat but do not drain. In small batches, purée lentils with a sieve, food mill, blender, food processor, or potato masher. Purée should be consistency of canned pumpkin. Add water to thin if necessary.


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