Recipe by Mirj
My friend Judy Montagu has a cooking column in the local English paper (I may have mentioned that before). Baking well without margarine has become something of a holy grail here in Israel, and we're always on the lookout for a recipe without those bad-for-you fats that actually works. In Judy's last column she's finally found a cookie worthy of posting. She credits her friend Alice Jonah for the recipe.
Top Review by stealthcook
Good. Used coconut oil instead of canola, 3/4 C brown sugar, and 1/2 C peanut butter - some of it was crunchy -my son and his friend liked them, I thought they were a bit dry, maybe because of the crunchy peanut butter. I am going to make more and add another egg this time. Will update
- 1⁄3 cup canola oil
- 3 tablespoons peanut butter, any kind
- 1⁄2 cup brown sugar
- 1⁄2 cup white sugar
- 1 egg
- 1 1⁄4 cups flour (can use a mix of white and whole wheat)
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 cup oatmeal
- 1⁄2 cup chocolate chips
Directions See How It's Made
- Mix the first four ingredients, then mix in everything else.
- Form little balls and press into a cookie shape.
- Place them on a cookie sheet lined with parchment paper and criss-cross each cookie with a fork.
- Bake at 180 degrees C (350 F) for 10-12 minutes.