Date: Sat, 31 Jul 1999 12:07:17 -0700
From: Jane Love (love@nwe.ufl.edu)
Message-Id: (37A3673A.3451B836@nwe.ufl.edu)
Oatmeal (bean) Cookies
1 heaping cup of cooked white beans (w/ liquid), pureed if desired
1/2 c. brown sugar, packed
1/4 c. white sugar
1 egg beater or other substitute
1/2 t. vanilla
1/2 t. cinnamon
1 1/4 c. whole wheat flour (use all-purpose flour if you prefer)
1/2 t. baking soda
1/2 t. salt (optional)
1 1/2 c. rolled oats
Preheat oven to 350 degrees F. Cream beans with sugars. Add egg beater
and vanilla. Stir in flour, cinnamon, baking soda, and salt, then add
the rolled oats. Drop by tablespoonfuls onto a lightly Pam-sprayed
cookie sheet and flatten slightly (this is easier if you wet your hand
first). Bake for 10-12 minutes or until the cookies seem solid and the
bottom edges look a bit browned. Remove to rack and cool. Makes about
2 dozen.
Notes: I substituted 1/4 c. soy flour for 1/4 c. of the whole wheat
flour and added 1/4 c. of oat bran. The batter still seemed a little
soft, so I threw in an extra handful of oats, too (I guess this could be
avoided by draining the beans at the outset). Since I used beans that
I'd soaked and cooked myself (with no salt or seasonings), I had to add
quite a bit of salt--more than the 1/2 teaspoon called for--to make up
for what's usually in the butter (a requirement of my personal taste,
not of the recipe). Regular canned beans probably have enough salt in
them already, but you should, of course, adjust the salt level to suit
your own taste and needs. This is based on the Quaker Oats recipe,
which I cut in half. Simply double the recipe to make a larger batch.
kwovo ovo