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October 10, 2013

Sneaking Fiber into Cookies

fibercookies3

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.

Ingredients

  • 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

fibercookies2

Procedure

  1. Coarsely chop cashews until you have the required amount.
  2. Preheat oven to 375ºF or 190ºC.
  3. Prepare baking sheets by greasing them. Alternately, you can use silicone paper or baking paper to line the sheets.
  4. Measure out sugars and salt into a bowl. Mix and set aside.
  5. Crack open eggs into a bowl. Add vanilla extract and milk. Mix and set aside.
  6. Measure out flour, cocoa powder, baking powder, baking soda, and rolled oats into a bowl. Mix and set aside.
  7. 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.
  8. Add egg mixture. Mix at low speed until completely incorporated. Stop mixer.
  9. Add flour mixture. Mix at low speed until combined. On an electric mixer, this will take about 45 seconds. Stop mixer.
  10. Add chopped cashew nuts. Use a spatula to stir in the nuts.
  11. 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.
  12. 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.
  13. Bake the cookies for 10-12 minutes, or until the edges are slightly brown.
  14. Take the cookies out of the oven then transfer to a cooling rack.
  15. Once the cookies are cooled, store in an airtight container.

fibercookies

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