Heart Smart Cookies Recipes

HEART HEALTHY OATMEAL COOKIES

Steps:

• Heat oven to 350 degrees.
• Beat together butter and sugars until creamy.
• Add eggs and vanilla; beat well.
• Add flour, flax, soda, cinnamon, salt and mix well.
• stir in oats and raisins; mix well.
• Drop by rounded tablespoonfulls onto ungreased cookie sheet.
• Bake 10-12 minutes or until golden brown.
• Cool 1 minute on cookie sheet; remove to a wire rack.

HEART SMART OATMEAL DATE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350º.
• Melt butter in a small saucepan over low heat.
• Remove from heat and add brown sugar.
• Stir until smooth.
• In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt.
• Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates.
• Fold in bittersweet chocolate.
• Mix well and spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat-covered) baking sheets.
• Bake for 12 minutes, until tops are dry to the touch.

HEARTSMART OATMEAL COOKIES

Steps:

• 1. Pre-heat oven to 350 degrees. [ Let this be on for AT LEAST 20 minutes and use an oven thermometer. ] 2. Beat the olive oil, vanilla and sugar well. [ This may not look like your usual BUTTER recipe. Trust me on this. ] 3. Add the flour; baking soda; cinnamon and salt mixture to the olive oil, sugar and vanilla mixture. Beat it. 4. Pour in the oats and raisens and beat. 5. Put the mix on an ungreased cookie sheet, I use stainless steel, and use a heavy tbs. that is HEAPING full. Drop them on the sheet. OK, they don't drop, you have to use your finger. Just spread them out adequately for YOUR baking sheets. I get 3 across and about 5 down. 6. Bake for about 9 minutes the first time you do this with your gear. [ Mine works well at 11 minutes AND keep in mind: you have used NO eggs so you can adjust the doneness according to YOUR wishes and those of your family and don't have to worry about potential bacteria in the eggs. You can make some soft and chewy, some crispy and satisfy everyone. ] 7. Cool. [ Sure most recipes for cookies STATE use a cooling rack. Phooey. Just have two baking sheets or pans. Put the hot one on the stove top, OK it should be cool, but just that. As you time the next batch, about a minute before use a spatula to remove the cookies to another place. I use a plate. Next batch, I move the plate-cooled batch to a freezer container, etc. Some don't make it TO this container. : ^) ] 8. These cookies freeze VERY well. I can easily eat them directly FROM the freezer. Now I have a micro-wave, I just buzz them 10 seconds. You need to experiment with this for YOUR MW. Robin's Cookin' With Olive Oil Oatmeal Cookies

BISQUICK HEART SMART® CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 400°F. Line cookie sheet with foil.
• In large bowl, stir together Bisquick mix, 1/4 cup of the sugar and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Add 2/3 cup half-and-half, the chocolate chips and egg white; stir just until dry ingredients are moistened. Drop dough by 1/4 cupfuls onto cookie sheet; place in freezer 5 minutes.
• In small bowl, beat egg yolk and 1 tablespoon half-and-half; brush over tops of scones. Sprinkle with remaining 1 tablespoon sugar.
• Bake 12 minutes or until golden. Immediately remove from cookie sheet to cooling rack. Serve warm.