Oatmeal Chocolate Chip Cookies made with Wheat Grass powder
4 cups flour (sift before measuring)
1/2 cup Amazing Grass dehydrated wheat grass
5 cups rolled oats (oatmeal)
4 large eggs, use 5 if medium
2 tsp. vanilla extract
2 cups butter
2 cups sugar (raw turbinado or date sugar is ideal), we often cut in half to make them less sweet
2 cups brown sugar (dark brown)
1 tsp. salt
2 tsp. baking soda
2 tsp. baking powder
24oz. Chocolate chunks (We prefer good ole’ “Bay Area” dark chocoloate Ghirardelli morsels or Dagoba organic)
3 cups chopped nuts (We prefer walnuts, but you can use any kind, or skip all together depending on your taste)
Preheat oven to 375 degrees
+ Cream together the butter and the sugars
+ Sift together flour, wheat grass, oatmeal, salt, baking soda, baking powder, and chocolate
+ Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together.
+ Mix chocolate chips and nuts into mixture.
+ Drop by onto ungreased cookie sheet in small drops.
+ Bake 6 minutes or until done.
A blender works very well to powder the oats and the chocolate. The blender chops the oatmeal finer than a food processor. We prefer our cookies just barely done, so that they remain chewy. Great with cold milk!
Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means rolled oats,' such as Quaker rolled oats.