1 1/4 c Canola oil
1 3/4 c Brown sugar
1 Egg
1 ts Vanilla
1 c Whole wheat flour; * see
-note
1/2 ts Salt
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Baking powder
6 oz Chocolate chips
1/2 c Walnuts; coarsely chopped
1/2 c Coconut; shredded, optional
3 c Old-fashioned oatmeal; * see
-note
Preheat oven to 350?. In a large bowl, cream together canola oil, brown
sugar and egg. Add vanilla extract, then flour, salt, baking soda and
baking powder, and mix well. Then add chocolate chips, nuts, coconut and
oatmeal. Combine these ingredients by hand or with a large wooden
spoon–the mixture will feel very stiff. If necessary, add 1/4 cup of warm
water to moisten all ingredients. Generously grease a baking sheet (or
spray with no-stick cooking spray). Use a 1/3-cup measure to drop batter in
mounds, leaving 1 to 2 inches between the mounds. Bake for 10 to 13 minutes
until cookies feel done when pressed with a finger–do not overcook or try
to brown them. Cool briefly, then use a metal spatula to remove from
cookiesheet. Serve warm or cool completely.
Yields
24 servings