Рецепт Granola Cookie Wedges
Granola Cookie Wedges
Flying on an airplane never used to bother me. But as I get older I tend to dislike it more and more. I love to travel, I just don’t care for all the discomfort that comes from flying. The space is cramped and sitting still for any length of time on a plane is just painful. I usually purchase two or three magazines and try to read them to pass the time. This past week we flew to Atlanta, a 4 1/2 hour flight, I grabbed Cooking Light, Health, and Family Circle to “read”. I found lots of great recipes that I want to try . I found plenty that I can’t wait to add my own spin to them.
This Granola Cookie Wedges Recipe is loosely based on one that I found in Cooking Light.
Granola Cookie Wedges
Author: Marlene Baird
Serves: 8
Ingredients
- ⅓ cup packed dark brown sugar
- 2 tablespoons Smart Balance Omega Blend oil
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg white
- 2.25 ounces all-purpose flour (about ½ cup)
- ½ cup quick-cooking oats
- ¼ cup chopped walnuts
- 2 tablespoons semisweet mini chocolate chips
Cooking spray
Directions
Preheat oven to 350 degrees
Combine first 7 ingredients in a large bowl; stir until well combined.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Add flour, oats, nuts, and chocolate chips to sugar mixture; stir until just combined
Spray the back of a spatula with non-stick spray and spread the dough into a 9-inch glass pie plate coated with cooking spray,
Bake at 350° for 13 minutes or until set.
Cool slightly on a wire rack.
Cut into 8 wedges.
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You will be disappointed with this one. I only say that because you will have to be very careful. It’s so darn addicting you will want to eat the whole “pie”. So don’t disappoint yourself and make sure you share your cookies like a good little boy or girl should.
Fresh out of the oven. Don’t get too tempted. Let it sit for about 15 minutes before you cut into it.
You will be glad you did.
Remember, have one and share the rest.
Thanks for stopping by and have a great day.
Marlene