Cookie: 2 pt. World's Greatest Cookie
Source of Recipe
"My Mother's Southern Desserts," by James Villas with Martha Pearl Villas
List of Ingredients
1 cup rolled oats
1 cup corn flakes
1 cup coconut, frozen and thawed
1/2 cup pecans, crumbled
1 1/2 cups all-purpose flour
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (2 sticks) softened
1 cup firmly packed light brown sugar
3/4 cup granulated sugar
2 egg whites
5 1/2 cups applesauce
1 teaspoon vanilla extract Recipe
In a blender or food processor, combine oats, cornflakes, coconut and pecans, reduce to a fine texture and set aside. In a large mixing bowl, combine the flour, baking soda and salt, mix until well blended and set aside.
Preheat oven to 325 degrees. In a large mixing bowl, with an electric mixer, cream together the butter and two sugars until light and fluffy, then add the egg and mix until well blended. Add the oil and vanilla and mix until well blended. Add the oat mixture and stir until well blended, then add the flour mixture and stir until the batter is very smooth.
Drop the batter by teaspoons about 1 1/2 inches apart on large ungreased baking sheets and make a crisscross design on the tops with a fork, dipping the fork periodically into water. Bake until the cookies are slightly browned around the edges, 12 to 15 minutes, and let them cool completely. Store the cookies in airtight containers.
Makes about 100 cookies
Notes: Per cookie: 63.7 cal, 2.3g fat, 0.6g fibre, 57mg sodium
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