JUSTIN'S SPRINGTIME OATMEAL COOKIES WITH CHOCOLATE CHIPS
Yields: 4 dozen
Ingredients
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 1/2 cup avocado pulp, very ripe
• 1 egg
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 3 cups oats
• 12 ounces semi-sweet chocolate chips
• 1 cup walnuts, chopped
Directions
Preheat oven to 375.
Beat butter with the brown sugar and sugar until light and fluffy. Beat in the avocado pulp.
Add the egg and the vanilla extract and mix thoroughly.
Sift flour, baking soda, salt and spices into the butter mixture. Mix in the oats.
Fold in the chocolate chips and walnuts.
For chewy cookies: Bake 8 minutes.
For crisp cookies: Bake 11 minutes.
Cool on a wire rack.
Variations:
• In lieu of chocolate chips, try dried fruit such as raisins, cranberries, dried peaches or whatever is your favorite.
• In lieu of walnuts, try almonds, macadamias, pecans.
• Many of you may be frightened by the avocado, substitute it with canned pumpkin, mashed banana or applesauce.
• Instead of vanilla extract, substitute with 3 tbsp. dark rum.
Flavor Affinities:
Peaches and pecans; rum and raisin; pineapple, coconut and macadamias; cranberries and orange.
Cultural Tip:
Anzac cookies from Australia are similar to our oatmeal cookies.
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