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Yield: approx 4 doz - 3" cookies.
2 1/2 cups oil
4 cups fine brown sugar
2 cups cold water
1 tbsp. pure vanilla
2 tsp. sea salt
1 cup full fat soy flour
2 cups unbleached white flour
8 cups quick oats
4 cups raw wheat germ
1 cup chopped walnuts
Form dough into 1 1/2" balls. Space on greased sheets and flatten to 3" circles with a fork. Dip fork in water periodically to prevent sticking.
Bake on greased sheets at 350F for 8 to 12 minutes or until nicely browned. Cool on racks.
General Directions:
First measure all the wet ingredients, sugar, and salt into the bowl. Stir briefly then measure all dry ingredients into the bowl. Mix sufficiently enough to combine all the ingredients well - HOWEVER - do not over mix. (Get your hands into it if you have to. It tends to make it easier.) Let dough chill 2 to 3 hours. Do necessary shaping. Bake on greased sheets - all kinds - at 350F for 8 to 12 minutes or until nicely browned, cool on racks.
2 1/2 cups oil
4 cups fine brown sugar
2 cups cold water
1 tbsp. pure vanilla
2 tsp. sea salt
1 cup full fat soy flour
2 cups unbleached white flour
8 cups quick oats
4 cups raw wheat germ
1 cup chopped walnuts
Form dough into 1 1/2" balls. Space on greased sheets and flatten to 3" circles with a fork. Dip fork in water periodically to prevent sticking.
Bake on greased sheets at 350F for 8 to 12 minutes or until nicely browned. Cool on racks.
General Directions:
First measure all the wet ingredients, sugar, and salt into the bowl. Stir briefly then measure all dry ingredients into the bowl. Mix sufficiently enough to combine all the ingredients well - HOWEVER - do not over mix. (Get your hands into it if you have to. It tends to make it easier.) Let dough chill 2 to 3 hours. Do necessary shaping. Bake on greased sheets - all kinds - at 350F for 8 to 12 minutes or until nicely browned, cool on racks.
