Tuesday, February 16, 2010
2 cups white sugar
6 tbsp. coco
½ cup butter
½ tsp. vanilla
3 cups oats
In a large sauce pan combine sugar, coco, butter and milk. Bring to a small boil. Add vanilla. Then remove from heat.
Add oats (I add a cup at a time) Make sure oats are covered well. You might have to add more oats because sometimes the batter is too wet. It should have medium
Wetness to it.
Drop by spoon pan that is covered with wax paper.
Tip: - The size that you drop will be the exact size of your cookie
Then refrigerate until set and the cookie can just slip of the paper. Keep refrigerated.
Preheat oven to 350˚
2 cups flour 1 egg
½ cup white sugar ¾ milk
3 tsp. baking powder ¼ oil
½ tsp. baking soda 1 ½ bananas (I add more)
½ tsp. salt
Mix dry ingredients into a bowl, then add wet ingredients. I usually add the bananas last to see how much extra I can add depending on the moisture level. It should be a sticky batter.
If you have kids or love chocolate you can add chocolate chips to the batter too.
Then pour into loaf pan. Bake for 65-70 min. Until the bread turns golden brown and pulls away from sides.
Tip: - this bread can burn very quickly if you do not watch it near the end.
Serves: 1 loaf
Weight Watcher 2 Point Ideas
- 1 hard boiled egg
- 1 tbsp peanut butter
- 2 cups cubed watermelon
- 1/2 cup of juice
- 6 saltine crackers
- 1 cheese string
- 6 vinta crackers (square ones)
- 1 bag of nativa (shoppers) baby choc cookies
- 1 package of Pringles stix any flavour
- 4 twizzlers
- Kashi Granola Bars
- 1 bag of Thinsations chocolate covered Pretzels