It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Chocolate Oatmeal Cookies
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- #99604
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 cup rolled oats (the old fashioned variety)
1 cup milk
3 ounces unsweetened chocolate, melted
1/3 cup light olive oil
1 1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
directions
Preheat oven to 375 degrees F.
Add the rolled oats to the cup of milk and let set for 3 minutes. This is a good time to place the 3 squares of chocolate in a bowl and melt for 60 seconds in the microwave, stirring well after heating. Now, using an electric mixer, beat together the oats and milk with the melted chocolate, olive oil, sugar, egg and vanilla. Beat until creamy, about one minute.
Add the flour, baking powder and baking soda, mixing until well incorporated, about one minute. Drop by rounded tablespoonfuls onto a cookie sheet. Bake for 8-9 minutes until round and puffy.
Serve warm or cool - delicious with a cup of cold milk.
Christine's Notes: Inspired by the drop cookies on page 76 of The Ultimate Cookie Book from Better Homes and Gardens, this recipe is a variation that does not use butter, instead substituting healthier light olive oil (or another light vegetable oil), and eliminating the pecans since neither daughter nor I prefer nuts in chocolate cookies.
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nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
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