2 Sticks butter or margarine
1 3/4 c Sucanat
2 Eggs (or equivalent
-replacer) e.g. ener-g egg
-replacer
1 ts Vanilla extract
2 1/4 c Whole wheat pastry flour
-(organic if available)
1 ts Baking soda
1/2 ts Salt (optional)
1 Bag (1-1/2 cups) barat
-choclate chips
Date: Thu, 12 Aug 93 09:33:35 +0200
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) (COLLECTION)
From: red_trek@drycas.club.cc.cmu.edu
Source: “Barat Non Dairy chocolate chips” (25 Giant cookies, 5 inches
across, or 80 regular cookies)
1. Preheat oven to 325 F for Giant cookies, 350 F for regular cookies.
Grease a cookie sheet.
2. Cream margarine and sucanat together until light and fluffy. Add eggs
and vanilla and mix well.
3. sift dry ingredients together and stir in, mixing throughly. Add
chocolate chips to batter.
4. Bake on the prepared cookie sheet on the middle rack for 15-17 minutes
for Giant cookies, 8-10 minutes for regular cookies. Remove from oven while
cookies are slightly soft. Cool on the baking sheet for 5 minutes before
transferring cookies to a rack to cool completely. Variations: – Add 1 cup
chopped walnuts, or peacans, or coconut – Substitute 1 teaspoon mint
extract for vanilla extract
And my own variation, in which I indulged just yesterday (naughty me!):
melt half a cup of chocolate chips and stir into batter to make double-
chocolate cookie dough! (A good way to get rid of that extra half cup of
chips, if you use a regular 12 oz. bag instead of what Barat provides —
yeah, right, call it thrift instead of sinful indulgence
🙂
Attention: All ye folks who have loved the taste of raw cookie batter for
years, but have been afraid to indulge from fear of bateria in raw eggs
(salamonea or however ye spell it): please note that vegan cookies, having
no eggs, is SAFE TO EAT RAW! So go right on ahead and make that batter to
eat straight from the bowl
:-).
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
25 Servings