Recipes - Desserts

Oatmeal Cookies

If you have never baked with soy, making these cookies is just like making any of your familiar favorites: the soy protein powder simply takes the place of some of the flour. Because soy browns more quickly, use an air-cushioned, light-colored baking pan so the cookies do not burn on the bottom. Slightly soft when they come from the oven, these cookies become crisp as they cool. They get soft again when stored in an air-tight tin, so serve them the day they are made if you like crunchy cookies, or store them overnight if you prefer them chewy. Be sure to use regular rolled oats (sometimes labelled as old-fashioned).

Soy protein powder added to the oatmeal in these raisin-studded, cinnamon-rich cookies enhances their heart-health benefits. Baking them makes your house smell like heaven.

1. Place the oven racks in the top and bottom thirds of the oven. Preheat the oven to 375°F. Cover 2 air-cushioned baking sheets with aluminum foil. Coat the foil lightly with cooking spray.
2. Combine the oats, flour, soy protein powder, baking soda, cinnamon, cardamom, and salt in a bowl.
3. Beat the sugars with the butter in another bowl, using a hand mixer on medium speed. When the mixture is fluffy, beat in the egg and egg white. Mix in the vanilla. The mixture may look slightly curdled. Stir in the raisins and nuts.
4. Add the dry ingredients to the wet, mixing with a rubber spatula until thoroughly combined.
5. Drop the mixture by heaping spoonfuls onto the prepared baking sheets, spacing the cookies 1 1/2 inches apart.
6. Bake 12 minutes, until the cookies are golden brown. Let sit 3 minutes on the baking sheet before transferring the cookies to a rack to cool. These cookies keep 4-5 days, stored in an airtight tin.