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Lentil Soup with Crusty Bread and Heart Smart Cookies by Jes Mostek	No ratings Rating Details Rate this meal Printable View

In addition to the recipe, you will also need the following for this meal:

2 cans

lentil soup

1 loaf

crusty bread

Recipe:

The Ultimate Heart Smart Cookie by Mary Ross serves: 32	No ratings Rating Details Rate this recipe Printable View Print Index Cards

The recipe gives you the cholesterol-lowering benefits of oats and fiber packed dates.

Ingredients:

6 1/2 T

unsalted butter

3/4 cup

packed light brown sugar

1/3 cup

all-purpose flour

1/3 cup

whole-wheat flour

3/4 t

baking soda

1 1/2 cups

regular oats

1/2 t

salt

lightly beaten egg

1 t

vanilla extract

1 cup

chopped and pitted dates

3 ounces

coarsely chopped bittersweet choc.

Directions:

Preheat oven to 350 degrees.

Melt 6 tablespoons unsalted butter in a small saucepan over low heat. Remove from heat and add 3/4 cup packed light brown sugar. Stir until smooth.

In a medium bowl, combine 1/3 cup all-purpose flour, 1/3 cup whole-wheat flour, 3/4 teaspoon baking soda, 1 1/2 cuts regular oats and 1/2 teaspoon salt.

Combine the butter mixture with the dry ingredients, and add 1 lightly beaten egg, 1 teaspoon vanilla extract, plus 1 cup chopped and pitted dates. Fold in 3 ounces coarsely chopped bittersweet chocolate. Mix well and spoon mixture by tablespoon-fulls out onto lightly greased baking sheets. Bake for 12 minutes or until tops are dry to the touch.

Makes 32 cookies

Notes: Make sure and measure oats as too many will make mixture to dry and it won't hold together. I also used the warmth of my hands to make the cookie into a ball to ensure it stayed together. If you have choc. chips on hand use them instead of the bittersweet choc...that is what I did. I used a whole box of dates...wasn't that much more and added to the chewy part of the cookie. Leave on cookie sheet for a minute or two after baking or they will fall apart. These cookies also freeze very well.