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Vegged-Up Oatmeal Cookies

(from Rachael Ray)
 
1 cup flour
1/2 tsp. baking soda
1/2 tsp. salt
6 oz. room-temperature butter
3/4 cup light brown sugar
3/4 cup granulated sugar (I like to cut down on the sugars a bit)
1 egg
3 cups rolled oats
1 packed cup shredded zucchini and/or carrots
3/4 cup raisins
3/4 cup whipped cream cheese (I make my own, see recipe below)
 
DIRECTIONS:
In bowl, combine flour, baking soda and salt. Using an electric mixer, beat butter and sugars at high
speed until fluffy, 5 minutes. Beat in egg at medium speed, then flour mixture. Stir in oats, zucchini and
raisins; let sit for 30 minutes. Bake 1/4 cupfuls on 2 parchment-lined baking sheets at 350°, switching
pans halfway through, until golden, 15 to 17 minutes. Cool; sandwich each with scant tbsp. cream
cheese.
 
 
Making cream cheese and whey from yogurt:
(Sally Fallon)
 
Line a strainer with a clean dish towel and place over a bowl. 
Place a large container of good quality whole milk plain yogurt in the towel. Let sit at room temperature for several hours. The whey will drip into the bowl. After several hours, carefully tie up the top of the dish towel with the cream cheese inside and hang it over the bowl, being careful not to squeeze and continue to let drip until it stops dripping. Store cream cheese and whey in glass containers in the fridge.
 
For the above cookie recipe, whip the cream cheese with electric beaters and add a little sweetener if desired.
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