Cookie
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Preheat the oven to 350F.
Coat 2 large baking sheets with cooking spray.
1 cup old fashioned rolled oats
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup pecans, toasted and chopped
2 tbsp. whole grain pastry flour
2 tbsp. water
2 tbsp. butter, melted
1 tbsp. canola oil
2 large egg whites
1 tsp. vanilla extract
1 oz. semisweet chocolate, chopped
Makes 36
In a large bowl, mix the oats, brown sugar, granulated sugar, pecans, and flour.
Add the water, butter, oil, egg whites, and vanilla.
Stir to combine.
For each cookie, spoon 2 level teaspoons of the batter onto a baking sheet and smooth it into a 2 1/2" circle.
Leaving 1 1/2" between cookies, repeat to make 9 cookies per sheet.
Place both baking sheets in the oven.
Bake for 7 minutes (switch the sheets after 3 minutes), or until the edges are lightly browned.
Cool on racks for 2 minutes.
Remove from the sheets and place on the racks to cool completely.
Repeat to use the remaining batter and make a total of 36 cookies.
When the cookies have cooled completely, transfer them back to the baking sheets.
Melt the chocolate in a small saucepan over low heat.
Transfer to a small plastic food storage bag.
With the scissors, snip a small piece from the corner of the bag.
Drizzle some melted chocolate over each cookie.
Freeze the cookies for 5 minutes, or until the chocolate hardens.
Coat 2 large baking sheets with cooking spray.
1 cup old fashioned rolled oats
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 cup pecans, toasted and chopped
2 tbsp. whole grain pastry flour
2 tbsp. water
2 tbsp. butter, melted
1 tbsp. canola oil
2 large egg whites
1 tsp. vanilla extract
1 oz. semisweet chocolate, chopped
Makes 36
In a large bowl, mix the oats, brown sugar, granulated sugar, pecans, and flour.
Add the water, butter, oil, egg whites, and vanilla.
Stir to combine.
For each cookie, spoon 2 level teaspoons of the batter onto a baking sheet and smooth it into a 2 1/2" circle.
Leaving 1 1/2" between cookies, repeat to make 9 cookies per sheet.
Place both baking sheets in the oven.
Bake for 7 minutes (switch the sheets after 3 minutes), or until the edges are lightly browned.
Cool on racks for 2 minutes.
Remove from the sheets and place on the racks to cool completely.
Repeat to use the remaining batter and make a total of 36 cookies.
When the cookies have cooled completely, transfer them back to the baking sheets.
Melt the chocolate in a small saucepan over low heat.
Transfer to a small plastic food storage bag.
With the scissors, snip a small piece from the corner of the bag.
Drizzle some melted chocolate over each cookie.
Freeze the cookies for 5 minutes, or until the chocolate hardens.
