RUSTIC COOKIES
Nutritional Info
- Servings Per Recipe: 42
- 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
View full nutritional breakdown of RUSTIC COOKIES calories by ingredient
Introduction
This is a crunchy cookie that all my friends RAVE about. It's by no means " Healthy" But its a lot less bad than most cookies making use of whole grain flours and minimal amounts of sugar. It also has fiber and roughage from steel cut oats and wheat germ as well and nuts. But yeah... cant sub the butter or Crisco without ruining the texture. ( Believe me I tried! LOL) This is a crunchy cookie that all my friends RAVE about. It's by no means " Healthy" But its a lot less bad than most cookies making use of whole grain flours and minimal amounts of sugar. It also has fiber and roughage from steel cut oats and wheat germ as well and nuts. But yeah... cant sub the butter or Crisco without ruining the texture. ( Believe me I tried! LOL)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
Tips
These freeze very well and since it makes such a large batch I always freeze most of them so temptation isn't staring me in the face on the counter. You can also ass other kinds of nuts, sub chocolate chips for butterscotch, toffee, white chocolate or peanut butter chips. And you can also sib the coconut for other dried fruits like cranberries, apricots, raisens etc. Its hard to mess this recipe up and I have made it dozens of times with all kinds of substitutions. The only thing you CANNOT substitute is the butter or Crisco, and you need at least 1/2 real sugar ( brown or otherwise) .
Directions
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.