Back when my friend Kristen and I lived together I used to make these tofu cookies with dried cranberries and white chocolate chips. That was a good 5 years ago, and the other day Kristen, who is now 7 months preggers, called me and said “I’ve been having a real hankerin’ for those tofu cookies you used to make. ” We had made plans to hang out on Sunday, and we figured we’d spend the day baking something. When she called, we hadn’t decided on anything yet, but I knew we’d have to bust out some of these yummers. They are the white cookie on the right.
Now, I don’t make your “standard” anything very well. I fuck up chocolate chip cookies every time I make them (I think I overstir the ingredients), and I usually make omelette scrambles instead of straight up omelettes. But I’ve never ruined a batch of these guys, and I think my Quiche always turns out lovely. The point is, these cookies sound exotic, but really, they’re pretty simple.
Kristen came over, we dished about the men in our lives (her husband, my boyfriend), our family members) and I handed her the recipe card. She’d been eating these cookies often enough that I figured it was time for her to make them. Now you can too.
Mars”s Tofu-Oat mealcookies
2. 1/2 C plain oatmeal
2 C flour
1 tsp baking powder
1 tsp baking soda
1/2 block of silken tofu
1 stick butter softened
1 C brown sugar
1 tsp vanilla
12 oz (or whatever you have) white chocolate chips
a couple handfuls of dried cranberries
preheat oven to 375.
process oatmeal till crumbly, but not fine. Add to a small bowl, add flour, baking powder and soda. Set aside while you process the tofu until smooth. In another larger bowl, beat the butter for 30 seconds, then add sugar. Beat in the tofu and vanilla next. Add as much of the dry mix as possible with mixer, then stir in the remainder. Add your chips and fruit; nuts too (a handful), if you want.
Roll your dough into little balls, then flatten them between your hands. Bake 8-10 minutes on a cookie sheet. If you want cookies larger than a slightly large Oreo, make larger dough balls, as these don’t expand much and are the perfect bite-size cookie.
Stay near for the next recipe, Chocolate-cherry crunch cookies (those dark lovelies to the left of the tofu snackers above).