This is an awesome Julie Van Rosendaal recipe that I learned while attending Christmas in November at the Jasper Park Lodge this year. I love this recipe because it is totally surprising! If I had just read the recipe, I probably wouldn’t have ever tried it as I am more of a basic oatmeal, chocolate chip cookie kind of girl. I attended Julie’s baking session and we got to watch this recipe being made and I also got to try one of the finished products. It was SO good! Light, not too sweet and high in fibre due to the lentils. This is a great adult cookie that kids will love too! Plus, if you are an avid cookie baker, this one is probably pretty different that your usual go-to list!
This is a the doubled version and it made 48 cookies. The original halved version said it would make 20 cookies.
1/2 cup dry red lentils 1/2 cup softened butter 1/2 cup canola oil (I used vegetable oil) 1 cup packed brown sugar 1.5 tsp cinnamon 2 eggs 2 tsp vanilla 1.5 cups flour 1.5 cups oatmeal (quick oats) 1 tsp baking soda 1 tsp sald 1-2 cups white chocolate chunks (I used 1 bag of white chocolate chips and this was plenty) 2/3 cup dried cranberries1. In a small saucepan, cover the lentils with water and bring to a simmer; cook for 15-20 minutes until very soft. Drain Well.
2. Preheat oven to 350F
3. Cream butter, oil, brown sugar and cinnamon until creamy. Add in eggs and vanilla.
4. Add the flour, oats, lentils, baking soda and salt and stir by hand until almost combined. Add in the chocolate and cranberries and stir until just blended. Drop large spoonfuls on greased baking sheet and bake for 12-14 minutes until set around edges, but soft in the middle. Transfer to wire rack to cool & enjoy!
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Intriguing! What kind of lentils does this recipe use?
I use red lentils. ~Carol