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).
Lentil Oatmeal Cookies With Chocolate Chips And Walnuts
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- #79635
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2/3 cup lentils
1 1/2 cup water
2 cups brown sugar
1 1/2 cup hard margarine
2 large eggs or equivalent substitute
3 teaspoons vanilla extract
3 3/4 cups all-purpose flour (stir the flour before measuring)
1 teaspoon salt
2 teaspoons baking soda
5 cups quick-cooking oats
3/4 cup butterscotch chips
3/4 cup chocolate chips
1 cup finely chopped walnuts
directions
Simmer lentils in water for 45 minutes in a covered pan. Do not drain.
Puree the lentils or beat with a wire whip, adding liquid as necessary to make a pumpkin-like consistency.
Preheat oven to 375 degrees F.
Cream together the sugar and margarine with a mixer on medium speed. Add the eggs and mix on low speed until just blended. Add the vanilla and lentil puree, and mix until blended.
Mix the flour, salt, and baking soda until blended and add to the creamed mixture in thirds, mixing on low just until blended. Add the oats, chips, and walnuts, and gently blend.
Place teaspoonfuls of mixture on a greased cookie sheet, approximately 1 inch apart and bake in a preheated, 375 degrees F oven for 12 to 15 minutes. Do not over-bake. Cool.
These cookies freeze and transport well.
added by
CheapDakota
nutrition data
Nutritional data has not been calculated yet.
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