Super Oatmeal Cookies
Making some simple switches to your favorite cookie recipe gives them a nutritious lift.
Makes: 24 servings
3 C uncooked old-fashioned oats
3 ½ C all-purpose flour
1 t baking powder
1 t baking soda
¼ t salt
1 C light butter (trans-fat-free)
1 C brown sugar
1 C granulated sugar
1 t pure vanilla extract
1/3 C egg substitute (or 2 eggs)
½ C dried goji berries
8-fl-oz bottle Butter Pecan Ensure Nutrition Shake, chilled
Preheat oven to 350°F. Lightly mist two or three cookie sheets with nonstick vegetable oil spray and set them aside.
Place oats on another baking tray and place in the preheated oven for 5 to 7 minutes or until oats are lightly golden and toasted. Set aside and allow to cool. In a mixing bowl, combine flour, baking powder, baking soda, salt, and cooled oats and set aside.
In the bowl of an electric mixer, combine light butter with brown and granulated sugars and beat on medium speed for 2 minutes or until well blended. Add vanilla and blend for 1 minute. Add egg substitute and mix until blended. Scrape the inside surface of the bowl. Reduce the speed to low and add 1/3 of flour mixture, followed by 1/3 of Ensure Shake. Repeat two more times. Scrape the inside surface of the bowl and beat on medium speed for 1 minute. Fold goji berries into the dough.
Cover dough with plastic wrap and chill for 30 minutes. Drop large tablespoons of chilled dough onto prepared cookie sheets. Press dough with the back of a spoon to help spread the cookies. Bake cookies for 12 to 14 minutes or until lightly browned. Cool 2 to 3 minutes and then transfer to a wire rack to cool completely. Store cookies in airtight containers or freeze individual portions in airtight containers.