Homemade oatmeal cookies are incredible, especially when you come home from a long day at school. My children have nothing but smiles on their faces when they walk in the house and smell the aroma coming from the oven. Even if they have had “the worst day ever,” cookies cheer them up.
When I was a little girl, my mom would occasionally make cookies. However, in my home cookies came with a twist. You see, I grew up in the tree-hugging capital of the world (well at least in my world). Ashland, Oregon, home of the Oregon Shakespeare Festival, hippies and free lovers. When you are born and raised in a town like this, amazing as it may be, there are minor details that you experience like Tofu Oatmeal Cookies that other children in the world do not. My mom thought that by adding tofu to our cookies that they magically became healthy and therefore it was ok for us to eat them. I on the other hand thought it was marvellous to be getting cookies even if hey were “healthy.”
This trip down memory lane sent me running for the recipe box to find my mother’s fabulous cookie recipe. As strange as it may seem, Tofu Oatmeal Cookies are incredibly yummy! They are soft and chewy and thicker than a traditional oatmeal cookie. It is a excellent option for those of you who are vegan because the tofu replaces the eggs.
Whatever your reason for wanting to try these, I hope you enjoy them as much as I have.
- 1 3/4 cup all purpose flour
- 1 cup brown sugar
- 1/2 margerine
- 3 tbsp pureed silken tofu
- 1/2 cup vegetable oil
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup old fashioned oats
- 1/2 cup raisins (optional)
Preheat the oven to 325 degrees F.
Drop tablespoon drops onto ungreased cookie sheet about 2 inches apart. Bake 12 -15 minutes until firm.
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