October 10, 2013
Sneaking Fiber into Cookies
My partner Reggie doesn’t like eating her vegetables. She’s a carnivore through and through. So I make cookies as a sneaky way of getting fiber into her diet. Each cookie has almost 7 grams of oatmeal in it, so it’s a start. To make the cookie more enticing, I replaced some of the flour with unsweetened cocoa powder to give it a chocolate touch.
This recipe makes about 48 cookies.
- 1 cup (100 grams) roughly chopped cashew nuts
- 1 ½ cup (250 grams) white sugar
- 1 ¼ cup (250 grams) light brown sugar, lightly packed into cup
- 1 teaspoon (5 grams) salt
- 3 medium sized eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 3 cups (325 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 tablespoon (8 grams) baking powder
- 1 ½ teaspoons (4 grams) baking soda
- 3 ½ cup (312 grams) quick cooking rolled oats
- 1 cup (225 grams) butter
- 2 tablespoons (25 grams) shortening
- Coarsely chop cashews until you have the required amount.
- Preheat oven to 375ºF or 190ºC.
- Prepare baking sheets by greasing them. Alternately, you can use silicone paper or baking paper to line the sheets.
- Measure out sugars and salt into a bowl. Mix and set aside.
- Crack open eggs into a bowl. Add vanilla extract and milk. Mix and set aside.
- Measure out flour, cocoa powder, baking powder, baking soda, and rolled oats into a bowl. Mix and set aside.
- Take butter out of the refrigerator. Measure out and cut into squares and place into a mixing bowl. Add shortening and sugar-salt mixture. Beat using an electric mixer at low speed until butter and sugar are mixed and form a smooth paste. Stop mixer.
- Add egg mixture. Mix at low speed until completely incorporated. Stop mixer.
- Add flour mixture. Mix at low speed until combined. On an electric mixer, this will take about 45 seconds. Stop mixer.
- Add chopped cashew nuts. Use a spatula to stir in the nuts.
- Get a glass half-filled with ice water. Dip a tablespoon into the water. Use the tablespoon to measure out cookie dough onto the cookie sheet. Make sure each piece of dough is about 2 inches apart. Make sure to dip the tablespoon into the ice water each time before you measure out a piece of cookie dough. You can top each cookie dough with nuts.
- Get a bowl or a saucer and half fill with ice water. Get a heavy bottomed glass and dip the bottom into the water. Flatten the formed dough slightly. Make sure to dip the glass into the water before you flatten a piece of cookie dough.
- Bake the cookies for 10-12 minutes, or until the edges are slightly brown.
- Take the cookies out of the oven then transfer to a cooling rack.
- Once the cookies are cooled, store in an airtight container.
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