Lentil and Chocolate Chip Cookies

Ingredients

11⁄2 cups butter, softened
21⁄2 cups brown sugar, packed
1 cup sugar
4 teaspoons vanilla
5 eggs
11⁄2 cups lentil purée*
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
5 cups quick-cooking oatmeal
2 cups semi-sweet chocolate chips
1 cup chopped walnuts

*Preparing lentil purée: Add 2 1/2 times the amount of water as lentils. Bring to a boil, reduce heat, cover and simmer for 45 minutes. Stir frequently. Cool slightly and do not drain. In small batches, mash or pureè lentils with a sieve, food mill, blender, food processor or potato masher. Purée should be the consistency of canned pumpkin. Add water to thin if needed.

Method

Preheat oven to 375°F.

In a large mixing bowl, cream together butter, brown sugar and white sugar. Add vanilla and eggs; beat until smooth. Cream lentil purée into butter mixture.

In a separate bowl, sift together flour, salt and baking soda. Add to creamed mixture and blend lightly. Gently blend in oatmeal, chocolate chips, and nuts, just until evenly mixed.

Chill dough until ready for handling. Drop dough in rounded tablespoons onto an ungreased cookie sheet. Bake 5 minutes; turn pan and bake another 5 minutes, or until cookies are lightly browned. Cool on wire racks.

Nutrition: (3 cookies)