Recipe Transformation Number One:
Cooking Simple with Sheila Rae, page 107
1 cup Butter
1 (8-ounce) Cream Cheese
1 1/4 cup Natural Cane Sugar
1 teaspoon Natural Vanilla
3 1/4 cups Oatmeal (not quick oats)
1/2 cup high-quality Chocolate Chips (Ghirardelli is my favorite)
The butter and cream cheese will need to be room temperature.
Note: I prefer a mixer, this is very heavy dough.
Add remaining ingredients except for the chocolate chips. Thoroughly mix.
Note: I let it the mixture set 30 minutes, stirred again for a minute, then I added the chocolate chips.
I used a small cookie scoop, then pressed the cookies down to about 1/2 inch thickness with wet fingers. Bake for 12-15 minutes.
Bake for 12-15 minutes at 375 degrees.
Benefits of Flourless:
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ENJOY the FLOURLESS REVOLUTION.
These cookies are wonderful
I made these cookies using the low-fat (NOT fat-free) cream cheese and quick-cooking oatmeal (NOT instant). They are quite good.