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Recipe Weekend: Simply Stated, “Super Cookies”
I’m sitting at the table in my parents’ house - a rare moment when my older boys are on a road trip and the baby is sleeping - and I’m beginning to experiment with homemade bug repellents in hopes of getting a leg up on summer time mosquitoes. Actually, I’m just going thru the motions on this bug repellent thing, because I’m HUNGRY! Its funny how a parent’s house can take you back to your most fundamental, childish self...I’m sliding down Maslow’s hierarchy of needs as we speak. Well, I’m nursing, so maybe that’s it.
And the cupboard is bare -- or nearly so. I’m pretty fussy too, so this is an abysmal combination. What to do? Scrap the bug spray project, enter domestic diva mode. What better than to whip up a batch of cookies?
I’ve mentioned the famed Super Cookie recipe of my youth in other blogs, and even in my iBook, but, to my knowledge, I’ve never shared it. I recommend them as an occasional ‘midnight snack’ for kids -- both the oatmeal and almond/milk are full of magnesium, making them calming and hopefully a bit sleep-inducing -- pair them with some chamomile tea for a great pre-toothbrushing sleepy time snack. They’re also high in vitamin e (from the wheat germ, almond milk and eggs), a great antioxidant - protecting cells from damage. They’re flourless too, which is unusual for a cookie.
Enough about the health benefits. The night has come to share the fabled recipe - a modified version out of a long-ago cookbook aimed at parents called, Feed Me! I’m Yours. My son made these for his school’s winter faire and they were a huge hit, after people got over the crunchy look of them (that’s him in the picture, eating the merchandise). I usually use natural sweeteners, but tonight, I’m using straight up sugar, ladies and gentlemen. At Grandma’s house, we kick it old-school.
Here it is, the much anticipated...
- 1 1/2 C oatmeal
- 1/2 C dry milk or powdered almond milk
- 1/2 C wheat germ
- 3/4 C sugar or sucanat -- or 1/2 C agave (you can also use honey, it definitely dominates the taste, though)
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 tsp cloves
- 1/2 C butter (we use soy-free Earth Balance)
- 2 eggs or 4 egg whites (beaten)
Mix all the dry ingredients together. Add the melted butter and beaten egg whites. Spoon onto greased or parchment-lined baking sheet. Bake at 350 for 12-15 minutes. Let set for a few minutes more before removing from baking sheet.
Makes about 24 cookies. Which won’t last beyond a day. Unless you hide them.
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