Is there anything more delicious than fresh cookies from the oven? I think not! For me, cookies are the perfect Sunday morning baking project as they are a little treat for the day and some yummies to pack into lunches for the week for my kiddos.
But anyway, back to the liquid eggs…I was impressed with how they performed in baking…just like whole eggs! I would not hesitate at all to use them again in a baking project.
Prep Time: 10 minutes. Cook Time: 8-10 minutes.
|1 cup||rolled oats||250 mL|
|1 cup||all purpose flour||250 mL|
|1 tsp||baking soda||5 mL|
|½ tsp||salt||2 mL|
|½ cup||butter or margarine, softened||125 mL|
|½ cup||packed brown sugar||125 mL|
|½ cup||granulated sugar||125 mL|
|¼ cup||Break-Free™ or Omega Plus™ liquid eggs, well shaken||50 mL|
|½ tsp||vanilla||2 mL|
|½ cup||semi-sweet chocolate chips||125 mL|
|½ cup||chopped nuts or coconut||125 mL|
|½ cup||raisins||125 mL|
1. In food processor or blender, process rolled oats until fine. Mix with flour, baking soda and salt.
2. Cream together butter and sugars until fluffy. Blend in liquid eggs and vanilla. Add dry ingredients and mix until blended. Stir in chips, nuts and raisins.
3. Drop by tablespoons onto baking sheets, about 1” (2.5 cm) apart. Bake at 375°F (190°C) 8-10 minutes or until golden brown. Cool on racks. Store in airtight container.
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Disclosure: I am participating in the Burnbrae Farms campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
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