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A Kid’ll eat Ivy too, wouldn’t You?   Have you ever heard that song?

Mairzy doats and dozy doats and liddle lamzy divey. A kiddley divey too, wouldn’t you? (sung with colloquial pronunciation “wooden shoe?”)”

-courtesy of http://en.wikipedia.org/wiki/Mairzy_Doats

I blindly grabbed for a cookbook this past weekend and basically turned to the cookie section (my cookie jar was empty, and therefore ready to be filled) and I made oatmeal cookies.  Not just any oatmeal cookies either.  I didn’t realize my mistake until well after the fact– these were reduced fat cookies, and I was gob-smacked, they were so good.

This means that they are not only heart healthy because of the oats, but they are also designed to have an overall higher healthfulness-quotient.  Honestly, they are one of the best cookies I can remember, and they have chocolate, which only makes them better.  The recipe comes from the Joy of Cooking.

Oven:  375F

Mix the dry ingredients:

1-1/4 c flour

1/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

Beat together

1/4 c corn or canola oil

2 Tbsp butter, softened

1 c dark brown sugar

1 large egg

1 large egg white

1/3 c light or dark corn syrup (I used light, but dark could only be better)

1 Tbsp milk

2-1/2 tsp vanilla

Combine the wet and dry ingredients and add:

2 c old-fashion rolled oats

1 c  chocolate chips.

Let the mixture stand for 10 minutes, to allow the dry ingredients to hydrate.  It will be a soft dough, and this recipe will make 3 dozen cookies, if you portion them at one tablespoon each.  I pushed them down slightly with my fingers dipped in water.   Make sure you space them well apart and bake them for 7-10 minutes on lightly greased baking sheets, rotating them half-way through baking.  After you remove the baking sheet from the oven, allow the cookies to cool slightly on the baking sheet for 2 minutes before transferring them to cooling racks.  These might become one of your favorite cookies too.

Come to think of it, next time I make these, I will substitute 2 Tbsp cocoa for an equal amount of flour.  More later.

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