Early on in our relationship I learned about my sweetie’s love of Oatmeal Raisin Cookies. I remember him mentioning it during of our all night long phone conversations and baked up a batch for our first trip together over the summer. I knew he loved them (or me) because he ate them all.
So a month or two later, I made another batch. And they were gone as well. So I knew he was a true fan of all things oatmeal raisin. Needless to say, throughout the past 6 months, I’ve made more than a few dozen.
When he gave me permission to start introducing veggies into his diet by “tricking his tastebuds” and hiding the goodness, I knew one of the first recipes I would try to alter would be THE cookie.
Here is the recipe: You won’t BELIEVE what’s hiding inside!
1 cup ICBINB baking sticks, softened (or butter)
1 cup white sugar (or sub Splenda, 3/4 cup)
1 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups all-purpose white flour (or one cup white, one cup wheat)
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
3 cups quick cooking oats
2 tablespoons brocolli puree (just place 1 brocoli crown in the food processor with 1/2 cup water, then measure the amount needed).
Cream together butter and sugars. Beat in eggs one at a time, then add vanilla and brocoli puree. Combine flour, baking soda, salt, and cinnamon; stir into the wet mixture. Mix in oats.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls and place on a greased cookie sheet.
3.Bake for 8 to 10 minutes, or until golden brown, but still soft on the top. Cool and enjoy!