STORM2K

Kalrany wrote: the recipe looks rather wet if you want a soft cookie – likely to spread a lot when cooking, and end up kind of crispy... May want to tweak the flour and oat to butter ratio if you find you don’t like the texture. The website has some good options for doing that. BONUS --Looks like a good cookie dough recipe without cooking, though.

I was told a while back that you can use a banana in place of an egg. I may try that here in place of some of the margarine. The point is just to be a binder I guess. Probably add some cinnamon or nutmeg too.

OK, so I did it mainly by the recipe, sort of. It calls for a cup of butter which is two sticks. I used one stick of margarine and one banana. I also used nutmeg and almond flavoring instead of the vanilla. No regular flour, so I used what I had which was self-rising flour. And of course, raisins.

Turned out fine. Not hard or crunchy at all, more fluffy and cake-like.

I'm pretty sure the 30 or so cookies won't last long at all.

Wanted to replicate a dish I had out our local Greek resturant, and I think I got it: Avacado Hummus

1 can white beans (cannalini pref.)
1 avacado
juice of 1 lemon (~1/4c)
2 cloves of garlic
pinch of salt
1sp heavy tsp of Tahini (optional)

I found using 2 kitchen appliances works well for this, but is optional. Blend on high the lemon juice, salt, and garlic, so that the garlic is essentially "dissolved" into the juice. In a food processor, combine beans, avacado, and tahini with the juice mixture. Blend until smooth. Add more salt (and any pepper, hot sauce, etc.) to taste. Let sit for minimum 30 minutes for optimal blending of flavors.

What's nice is that this receipy scales up easily -- great for parties. The dip goes well on anything (pita, veggies, chips, pretzels, kababs, etc.) -- I have used it as a sandwich spread too and it totally rocks.