Moving Cookies

I just made the most phenomenal batch of cookies I’ve ever conceived in my entire life.

I’m moving in two weeks and I have to clean out my cupboards, freezers and refrigerator. (Generally this means we eat tater tots, pizza rolls and fish sticks for a couple days.) Since we’re moving so soon after the holidays, I find that my cupboards have some really cool stuff in them.

As I went through my baking supplies, I found bits of this and some of that and a little of that stuff and, yummy, some of this. I decided to do some creative baking to get rid of it all in a constructive manner. (There was a time in my life when I ate nothing but Ramen Noodles simply because they were all I could afford – and I could only afford them once a day. I will NOT waste food!) So I decided I had the makings of a batch of cookies and some (nontraditional) fruitcake. The fruitcake was nothing sort of sensational, but that is another recipe altogether!

Here is the recipe that developed for the cookies:


1 Cup Butter

1 Cup Olive Oil (I ran out of butter)

1 Cup Soy Flour

4 Cups White Flour

2 Cups Splenda

1/2 Cup Hershey’s Cocoa Powder

4 Squares Baker’s Bittersweet Chocolate, melted

1/2 Cup Dry Egg White Powder

1/2 Teaspoon Baking Soda

1 Cup Oatmeal

1 Teaspoon Cinnamon

2 Cups Water

Fold in:

1 Cup Mini Chocolate Chips

1/2 Cup Milk Chocolate M&Ms

1.5 Cups Milk Chocolate Mega M&Ms

3 Cups Walnuts

Roll dough tightly into 8 inch rolls approximately 4 inches in diameter and chill in the refrigerator. I had to wait until my son went to bed before baking them (he loves to play in the kitchen). Once the rolls are chilled well, use a VERY sharp knife to cut slices approximately 1/2 inch thick. Bake at 425 until center is set.

Now you may not want to duplicate this recipe yourself, but you can certainly do some variations of it. Shortening, flour, sweetener, eggs and baking soda are the backbone of this recipe. The rest is just fun!

Why should the kitchen always mean drudgery?
Now get in there and have some fun!