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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Chocolate Chunk Cookies

Yield: 60 cookies
Prep 30 mins Bake 375°F 8 mins to 10 mins  per batch
Chocolate Chunk Cookies
Ingredients
  • 2 1/2  cups  rolled oats
  • 2  cups  all-purpose flour
  • 1  teaspoon  baking powder
  • 1  teaspoon  baking soda
  • 8  ounces  soft tofu (fresh bean curd)
  • 1/2  cup  butter, softened
  • 1  cup  granulated sugar
  • 1  cup  packed brown sugar
  • 1/2  cup  canola oil
  • 1  teaspoon  vanilla
  • 8  ounces  dark chocolate chunks or bittersweet chocolate pieces (1 1/2 cups)
Directions

1. Preheat oven to 375 degrees F. Place oats, half at a time if necessary, in a food processor or blender. Cover and process or blend until oats resemble coarse flour. In a medium bowl, stir together oats, flour, baking powder, and baking soda; set aside. Place tofu in the food processor or blender. Cover and process or blend until smooth; set aside.

2. In an extra large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add tofu; beat until combined, scraping side of bowl occasionally. Add granulated and brown sugars; beat until combined. Beat in oil and vanilla. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture and the chocolate.

3. Drop dough by level teaspoons 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are golden brown. Transfer to a wire rack; let cool.

Nutrition Facts (Chocolate Chunk Cookies)
  • cal. (kcal) 118,
  • Fat, total (g) 5,
  • chol. (mg) 4,
  • sat. fat (g) 2,
  • carb. (g) 17,
  • fiber (g) 1,
  • pro. (g) 2,
  • sodium (mg) 40,
  • Percent Daily Values are based on a 2,000 calorie diet

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