Our friend Marilyn, of s/v Oryoki, makes the most wonderful cookies. Every time she makes them, they’re slightly different, but the chewy, satisfying basis is the same — and it’s much more healthy than your average cookie! She has to be careful when she offers these to me and Barry, because we have trouble restraining ourselves around such food of the gods.
Blend:
2/3 C vegetable oil (canola)
1 C sugar – white, brown, or blended (if white, add 2 T molasses)
2 eggs (large preferred)
Sift together and add to above:
3/4 C unbleached white flour
3/4 C whole wheat flour
1 t salt
1 t baking soda
1 t cinnamon
Then blend in:
1-1/2 C quick oatmeal
1-1/4 C crushed shredded wheat
2 T water if it’s too dry
Possible additions: (about a half cup)
Chocolate or peanut butter chips
Raisins or craisins or both
Orange zest and/or finely chopped orange or tangerine peel
Chopped apricots
Chopped maraschino cherries
Chopped dates or nuts or both
1 t vanilla or 1 t Angostura bitters or 1-2 t instant coffee
Modifications:
1/4 C carob flour or 1/4 C unsweetened coconut – reduce flour by 1/4 C
1/2 C peanut butter – reduce oil by 1/3 C
Form into 2-inch cookies and bake on a greased cookie sheet in a medium oven until lightly browned.