RUSTIC COOKIES
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 42
Ingredients
16 tbsp Shortening, Crisco .5 cup, packed Brown Sugar 5 serving Nectresse no-calorie sweetener (1 packet) .25 cup Granulated Sugar 1 cup Flour, whole grain 1 cup Whole Wheat Flour 1 tsp Cinnamon, ground 1 tsp siracha chili sauce (by ANT723) 1 tsp Baking Soda .5 tsp Baking Powder .5 tsp Salt 1 cup Oatmeal - Trader Joe's Quick Cook Steel Cut Oats 16 tbsp Coconut, shredded sweetened 1 cup, halves Pecans 16 tbsp Hershey's Special Dark Chocolate Chips .25 cup Wheat germ, crude 2 large Egg, fresh, whole, raw
IN a large bowl
Cream together 1 cup butter flavor Crisco or softened butter, 1/2 cup brown sugar, the equivalent of 1/2 cup sugar in ( stevia, nectresse or what ever no cal sweetener you prefer), 2 eggs, 1 teas siracha hot sauce ( or hot sauce of your choice) , I teas cinnamon, 1 teas baking soda, 1/2 teas baking powder, and 1/2 teas salt.
Sift 1 cup whole wheat cake flour and 1 cup FINE whole grain flour of your choice ( Spelt and aramanth are both good but pretty much anything other than cornmeal works- corn meal is too coarse) Add to wet ingredients and incorporate.
Stir in 1 cup quick cooking steel cut oats, 1 cup shredded coconut, 1 cup pecans pieces , 1 cup chocolate chips and 1/4 cup wheat germ. Stir till well mixed.
Line baking sheet with parchment and use a tablespoon to measure 42 lumps. Grease hands and spoon with cooking spray as needed to prevent sticking, Roll lumps into balls and place 2 inches apart on baking sheets. Press slightly to flatten (so the balls won't roll) and bake on 350 for 15 to 18 minutes.
The cookies need to have a milk chocolate colored edge and bottom before they are done. These need to be just this side of too done. And again they are CRUNCHY. These are not meant to be soft gooey cookies!
Serving Size: Makes 3.5 Dozen ( 42 cookies)
Number of Servings: 42
Recipe submitted by SparkPeople user BIGOLEDIVA.
Cream together 1 cup butter flavor Crisco or softened butter, 1/2 cup brown sugar, the equivalent of 1/2 cup sugar in ( stevia, nectresse or what ever no cal sweetener you prefer), 2 eggs, 1 teas siracha hot sauce ( or hot sauce of your choice) , I teas cinnamon, 1 teas baking soda, 1/2 teas baking powder, and 1/2 teas salt.
Sift 1 cup whole wheat cake flour and 1 cup FINE whole grain flour of your choice ( Spelt and aramanth are both good but pretty much anything other than cornmeal works- corn meal is too coarse) Add to wet ingredients and incorporate.
Stir in 1 cup quick cooking steel cut oats, 1 cup shredded coconut, 1 cup pecans pieces , 1 cup chocolate chips and 1/4 cup wheat germ. Stir till well mixed.
Line baking sheet with parchment and use a tablespoon to measure 42 lumps. Grease hands and spoon with cooking spray as needed to prevent sticking, Roll lumps into balls and place 2 inches apart on baking sheets. Press slightly to flatten (so the balls won't roll) and bake on 350 for 15 to 18 minutes.
The cookies need to have a milk chocolate colored edge and bottom before they are done. These need to be just this side of too done. And again they are CRUNCHY. These are not meant to be soft gooey cookies!
Serving Size: Makes 3.5 Dozen ( 42 cookies)
Number of Servings: 42
Recipe submitted by SparkPeople user BIGOLEDIVA.
Nutritional Info Amount Per Serving
- Calories: 153.9
- Total Fat: 9.7 g
- Cholesterol: 8.9 mg
- Sodium: 78.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 2.0 g
- Protein: 2.1 g
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