Chewy Oatmeal Bar Cookies

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Chewy Oatmeal Bar Cookies

 

3/4 cup raisins or dried cranberries

1/3 cup walnut halves or pieces, optional

1/4 cup all-purpose flour

1/4 cup whole-wheat flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup old-fashioned rolled oats

1/2 cup toasted wheat germ

1/2 cup low-fat silken tofu

1 large egg or egg substitute

1/3 cup vegetable oil

1/3 cup light brown sugar, packed

1/3 cup sugar

1 teaspoon vanilla extract

 

Preheat oven to 350 degrees. Lightly coat 13- by 9-inch glass baking dish with

cooking spray.

Place raisins (or dried cranberries) in small bowl. Cover with boiling water and

set aside to plump for 10 to 15 minutes.

If using walnuts, spread in small baking pan and toast in oven until fragrant, 5

to 10 minutes.

In medium bowl, combine both flours, baking soda, salt and cinnamon. Stir in

oats and wheat germ. Drain raisins (or dried cranberries). Coarsely chop walnuts

if using. Set aside.

In food processor, process tofu until smooth. Add egg, oil, both sugars and

vanilla. Process until mixture is smooth, stopping once or twice to scrape down

sides of bowl with rubber spatula. Add reserved flour mixture, raisins (or dried

cranberries) and walnuts; pulse on/off several times just until dry ingredients

are moistened. Using a spatula, scrape batter into prepared pan and spread into

an even layer.

Bake until light golden and firm to the touch, 20 to 25 minutes. Let cool

completely in pan on wire rack. Cut into bars. (Bars will keep, well-wrapped at

room temperature, for up to 3 days, or in freezer for up to 4 months.)

Makes 24 bars.

Calories 104, Fat 5 g, Carbs 14 g, Sodium 55 mg, Fiber 1 g.