March '11 Cookie Carnival: Chocolate Brownie Oatmeal Cookies

Last night I decided to make one of the March Cookie Carnival's cookies, Chocolate Brownie Oatmeal Cookies from Quaker Oats. I'm happy that I did. These cookies are soft and chewy and down right delicious. My kids raved about them.

Halfway through the recipe I realized that I was out of eggs. I decided to hit the Internet to see if I could find a reasonable substitute for the 2 eggs that the recipe called for. There are several dry substitutes out there but I wanted to add a wet ingredient for at least one of the eggs. Applesauce is a common substitute but I was also out of it. One recommendation was 3 tbsp. mayo. I knew that I had some in the frig. so that took care of one egg. I used 2 tbsp. cornstarch to substitute the other egg. I also read that no matter what you use as a sub., you should always add in two extra teaspoons of baking powder. I continued on with the rest of the recipe.

The recipe called for nuts but since my husband is not fond of nuts in cookies - but is really fond of raisins - it was a no-brainer to add raisins. Delicious! Like eating chocolate covered raisins in cookie form. :)

Here's my recipe including the substitutions I made:

Chocolate Brownie Oatmeal Cookies
original recipe

One  8-ounce package cream cheese, softened
8  tablespoons (1 stick) margarine or butter, softened
1  cup firmly packed brown sugar
1/2  cup granulated sugar
3 tablespoons mayo
2 tablespoons corn starch
1/2  teaspoon vanilla
2  cups (12 ounces) semi-sweet chocolate chips, melted
1-1/2  cups all-purpose flour
3-1/2  teaspoons baking soda
3  cups Quaker® Oats (quick or old fashioned, uncooked)
1  cup raisins
 
In large bowl, beat cream cheese, margarine and sugars until creamy. Add mayo, corn starch and vanilla; beat well. Add melted chocolate; mix well.

Add combined flour and baking soda; mix well. Add oats and nuts; mix well.

Heat oven to 350°F. Shape dough into 1-inch balls. Place 3 inches apart on ungreased cookie sheets.

Bake 8 to 10 minutes or until cookies are almost set. (Centers should still be moist. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely.

*Recipe Notes*

To melt chocolate chips, place in 1-quart glass measuring cup or microwaveable bowl. Microwave on HIGH 1 to 2 minutes or until melted and smooth, stirring every 30 seconds. Or, place in top part of double boiler over hot, not boiling, water; stir occasionally until smooth.

*My Notes*

The recipe calls for chilling the cookie dough beforehand. I skipped this step and just scooped and baked right after mixing it up. I couldn't tell the difference.

Store the cookies in sealed container or plastic bag. Best if eaten within 2 days.




Do you enjoy baking cookies? Join us today at the Cookie Carnival! Here's what you need to do.  I hope to bake with you soon!


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