Quadruple-Threat Cookies
These cookies get you from all sides. Instead of just chocolate chips, they also include walnuts, dried cranberries, and crystalized ginger. The whole-grain flour adds some depth (and nutrition) without turning these into the fibrous hockey pucks omnivores think we gnaw on for "treats."
Quadruple-Threat Cookies
1 cup margarine
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
1/4 cup silken tofu, blended
3/4 cup whole-wheat flour (I actually used a blend of wheat and spelt, freshly milled)
1-1/2 cups all-purpose flour
1 tsp. baking soda
pinch salt
1 cup chocolate chips
1/2 cup chopped walnuts or other nuts
1/2 cup dried cranberries (or cherries)
couple tablespoons finely chopped crystalized ginger
Preheat oven to 350F. Cream together margarine and sugars. Add vanilla and tofu and beat until light and fluffy. Add flours, baking soda, and salt, and stir until about half blended in. Add remaining ingredients and mix until uniform. Drop by large spoonfuls on a cookie sheet and bake 10-12 minutes, or until lightly brown.
Quadruple-Threat Cookies
1 cup margarine
3/4 cup granulated sugar
3/4 cup brown sugar
1 tsp. vanilla
1/4 cup silken tofu, blended
3/4 cup whole-wheat flour (I actually used a blend of wheat and spelt, freshly milled)
1-1/2 cups all-purpose flour
1 tsp. baking soda
pinch salt
1 cup chocolate chips
1/2 cup chopped walnuts or other nuts
1/2 cup dried cranberries (or cherries)
couple tablespoons finely chopped crystalized ginger
Preheat oven to 350F. Cream together margarine and sugars. Add vanilla and tofu and beat until light and fluffy. Add flours, baking soda, and salt, and stir until about half blended in. Add remaining ingredients and mix until uniform. Drop by large spoonfuls on a cookie sheet and bake 10-12 minutes, or until lightly brown.