Blue-Ribbon Chocolate Chip Cookies
- 1/3 c Rolled oats
- 1/4 c Flour
- 1/2 ts Baking powder
- 1/2 ts Cinnamon
- 2 lg Eggs
- 1/4 c Milk
- 1 c Apple; grated
- 1/4 ts Vanilla; optional
Mix together the rolled oats, flour, baking powder and cinnamon. Beat in
the eggs and the milk (or apple juice). Add the grated apple. Mix well.
Spoon one-fourth of the mixture at a time onto a hot, lightly oiled
skillet. Using a spatula, spread the batter out to a thickness of about 1/3
of an inch. Cook over medium-high heat until bubbles appear and the surface
begins to dry out. Turn over and cook until done.
Per serving: 225 Calories; 6g Fat (26% calories from fat); 10g Protein; 32g
Carbohydrate; 187mg Cholesterol; 160mg Sodium
NOTES : 1/4 cup apple juice can be used instead of the milk. Other
variations: add some raisins, use 1/3 cup cooked brown rice instead of
rolled oats, add nuts, or add strawberries or blueberries.
Recipe by: Cooking with the Right Side of the Brain Posted to MC-Recipe
Digest V1 #755 by Kristin Cain on Aug 21, 1997
the eggs and the milk (or apple juice). Add the grated apple. Mix well.
Spoon one-fourth of the mixture at a time onto a hot, lightly oiled
skillet. Using a spatula, spread the batter out to a thickness of about 1/3
of an inch. Cook over medium-high heat until bubbles appear and the surface
begins to dry out. Turn over and cook until done.
Per serving: 225 Calories; 6g Fat (26% calories from fat); 10g Protein; 32g
Carbohydrate; 187mg Cholesterol; 160mg Sodium
NOTES : 1/4 cup apple juice can be used instead of the milk. Other
variations: add some raisins, use 1/3 cup cooked brown rice instead of
rolled oats, add nuts, or add strawberries or blueberries.
Recipe by: Cooking with the Right Side of the Brain Posted to MC-Recipe
Digest V1 #755 by Kristin Cain
