WORLD'S GREATEST COOKIE (ADAPTED)(2 PTS)

Recipe Ingredients

1 cup	62g / 2.2oz	Rolled oats
1 cup	62g / 2.2oz	Corn flakes
1 cup	93g / 3.3oz	Coconut - frozen and thawed
1/2 cup	118ml	Pecans - crumbled
1 1/2 cups	93g / 3.3oz	All-purpose flour
2 cups	125g / 4.4oz	Whole wheat flour
1 teaspoon	5ml	Baking soda
1 teaspoon	5ml	Salt
1 cup	198g / 7oz	Butter - (2 sticks) softened
1 cup	160g / 5.6oz	Firmly packed light brown sugar
3/4 cup	148g / 5.2oz	Granulated sugar
2		Egg whites
5 1/2 cups	1303ml	Applesauce
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

In a blender or food processor, combine oats, cornflakes, coconut and

pecans, reduce to a fine texture and set aside. In a large mixing bowl,

combine the flour, baking soda and salt, mix until well blended and set

aside. Preheat oven to 325 degrees. In a large mixing bowl, with an

electric mixer, cream together the butter and two sugars until light and

fluffy, then add the egg and mix until well blended. Add the oil and

vanilla and mix until well blended. Add the oat mixture and stir until

well blended, then add the flour mixture and stir until the batter is very

smooth. Drop the batter by teaspoons about 11/2 inches apart on large

ungreased baking sheets and make a crisscross design on the tops with a

fork, dipping the fork periodically into water. Bake until the cookies are

slightly browned around the edges, 12 to 15 minutes, and let them cool

completely. Store the cookies in airtight containers.

Makes about 100 cookies

From "My Mother's Southern Desserts," by James Villas with Martha Pearl

Villas (Morrow, 1998).

http://www.charlotte.com/observer/food/docs/helen3rec25.htm

NOTES : Per cookie: 63.7 cal, 2.3g fat, 0.6g fibre, 57mg sodium

Per cookie 2 points

Shared by: Jenn, 123RecipesOnly

Source:
My Mother's Southern Desserts by James &Martha Pearl Villas

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