BOUNDARY WATERS COOKIES
yield: 18 gigantic cookies
Cream together:
1/2 cup margarine or butter, at room temperature
2/3 cup natural granulated sugar
2/3 cup brown sugar
Stir in:
2 eggs
1/2 cup applesauce
1 tsp vanilla
Stir in:
1 cup whole-wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Stir in:
3 cups rolled oats
1 cup roughly chopped mixed nuts/seeds
1 cup dried fruit (chop up large pieces)
1/2 cup dried unsweetened coconut
1/2 cup chocolate chips
Drop cookies out by 1/4 cupfulls, and flatten slightly. Bake at 375 for about 15 minutes. Cool on a wire rack before packing up in something as watertight as possible without taking up too much space!
I'm curious to see what they will think of these -- my goal was to make them a nice balance of carbs/fat/protein with as much nutrition packed in as possible, and containing enough variety of ingredients that they won't get sick of them after a couple of days. If I ever have to make something like this again, perhaps I'll toy with the idea of using peanut butter instead of margarine? Any other input on making these cookies bigger and better? (Well, maybe not bigger . . . !)
4 comments:
Nice cookies, but you don't like Clif bars? I love em! And lara bars too, though lately I am just making my own.
Judy, I know I'm crazy, but I HATE Clif bars. They taste metallic and too sweet and FAKE to me. Blah. (Oh, and don't get me started on their texture! Ish.) I really hate all bars, except the "Kind" brand, and those don't really have enough calories to count as a meal replacement for these guys on their trip.
Those sound so good and healthy!! (Maybe I will try to attempt sometime, but I'm not much of a baker :/ )
You could try replacing the eggs with "flax eggs" to pack in even MORE nutrition and healthy fats :o) They look great, though!
Courtney
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