Tuesday, June 26, 2018
Quinoa Oatmeal Chocolate Chip Cookies
Sneaking this wholesome ancient grain into a beloved oatmeal cookie is easier than you think. With just a hint of flavor and a light crunch, it blends in with the oatmeal and adds extra nutrition to a sweet snack. The cookies will turn out little softer and cakier than usual.
By The Test Kitchen
Source: Online-exclusive recipe
Prep time 15 minutes
Total time 55 minutes
Portion size about 65 cookies
1 cup (250 mL) butter, softened
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) all-purpose flour
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1-1/2 cups (375 mL) quick-cooking rolled oats, not instant
1 cup (250 mL) cooked quinoa
2 cups (500 mL) semisweet chocolate chips
In a bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla.
Whisk together flour, baking soda, and salt; stir into butter mixture. Stir in oats and quinoa; stir in chocolate chips.
Drop by rounded 1 tbsp, about? 2 inches (5 cm) apart, onto parchment paper-lined rimless baking sheets. With a fork, flatten to 1-inch (2.5 cm) thickness.
Bake in 350?F (180?C) oven until edges are golden, 8 to 10 minutes. Let cool on pan on a rack for 5 minutes; transfer to rack and let cool completely. (Make-ahead: Store layered between waxed paper in airtight container for up to 3 days.)
Change it up
Quinoa Oatmeal Raisin Cookies
Substitute raisins for the chocolate chips.
Nutritional Information Per cookie: about
cal 91 pro 1g total fat 5g sat. fat 3g
carb 12g dietary fibre 1g sugar 8g chol 10mg
sodium 60mg potassium 39mg %RDI: 0 calcium 1
iron 4 vit A 3 folate 3