|Please just look at the cookie and NOT my hair.|
I got this great recipe from my co-worker, Brenda. She has been making it as a giant cookie for years after getting it as a regular cookie recipe from another lady. I have been playing around with increasing the fibre content and am happy with the end result.
Kids love the idea of a giant cookie, maybe they are thinking they’ll get the whole thing? I cut it up into squares to serve.
- 1 cup margarine
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 cup white flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 2 cups oatmeal flakes
- 1 teaspoon vanilla
- 1 1/2 cups M&Ms or chocolate chips (or 3/4 cups of both!)
- 1/3 Hemp Hearts (see my review) or oat bran (I do a combined mix of both)–optional
Cream the sugars with the margarine. Add the vanilla and the eggs.
|Cookie dough on the pan ready to go in the oven.|
Sift the dry ingredients together and then add to the creamed mixture. Add the chocolate chips/M&Ms.
Spread mixture evenly onto a cookie sheet. It will spread a bit more as it cooks. I have an extra large cookie sheet so your cookie may fill the pan when done. Bake 20 minutes until lightly golden.
The recipe can be made into individual cookies but adjust the cooking time to 10-12 minutes.
Cut up chocolate works well also. I used left over Purdy’s Easter Bunny with great success.
Nuts can be added if you like.
I use a rotary pizza cutter to cut it into squares.
The baked cookie freezes nicely once sliced up.