COOKIES
Rob’s Chocolate Chip Oatmeal Cookies
Contributed by Robert Barry
Assistant Professor, Radiology
Principal Investigator, Brain & Spinal Cord Laboratory
Makes ~24 cookies
Ingredients
½ cup shortening
½ cup brown sugar
½ cup white sugar
1 egg
1 tbsp water
½ tsp vanilla
¾ cup flour
½ tsp baking soda
¼ tsp salt
1 ½ cup rolled oats
1 cup chocolate chips
Method
1. Cream shortening and sugar. Stir
in the beaten egg and water, and
vanilla.
2. Add dry ingredients, rolled oats
and chocolate chips.
3. Drop from a teaspoon on to baking
sheets.
4. Bake 325F for 12 – 15 minutes.
Reduce sugar by substituting the sugars for alternates,
such as Splenda granulated (white sugar alternative) and
Splenda Brown Sugar Blend (brown sugar alternative).
Egg-free version: Substitute egg and 1 tbsp water with ½
cup unsweetened apple sauce.
Winnipeg, Manitoba, Canada 2019
My mom has been making
“Rob’s cookies” for as long as I
can remember. While the recipe
has been modified slightly over
the years (now lower sugar and
egg free), these cookies are as fun
to eat today as they were
when I had my
little red wagon!
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