That's what success looks like

I've been tormenting everyone with the idea that I would make bean cookies for them this last month. But just the thought of pulling out the food processor while the girls are around makes my stomach queasy. I know it's irrational, I know about the safety precautions in place, I know that the chances of those little people getting their hands or fingers into small places is slim to none.  But have you seen how slim their little hands and fingers are? And that feed tube is not that much larger. 

Irrational, I know, but let's face facts- those kids are smarter, craftier and can get around, under or over me any day of the week. I may believe I've thought of all the angles, but they'll find a new one. 

The girls helped me put together the wet and dry ingredients and were enthusiastic about putting in the miniature chocolate chips. (I was surprised that almost all of the chips made it into the bowl.)  Supposedly, you can add nuts, raisins, etc but I think the girls liked the chocolate.  After the first batch came out of the oven, we had a dance party for about five minutes while they cooled.  My only regret was not getting a picture of Jordan laughing, laughing, laughing while being twirled. But since it would have meant me stopping the spinning of Jordan, I didn't think it was worth it. 

The girls ate their first cookies on the new stools up at the counter and I sat with Todd at the table.  His damning faint praise while he looked up the nutritional information about beans was not overly encouraging, but after he reached for the second cookie I figured we were okay.  The girls decided to show their approval by trying to eat as many cookies as they could before I noticed. When I started to gripe about them eating too many, Todd responded with , "that's what success looks like." 

Good point. 

Bean Cookies

Preheat oven to 350° F.

2 cups oats (quick or old-fashioned, not instant)
1 cup all-purpose flour, or half all-purpose, half whole wheat
1 tsp. baking powder
1/4 tsp. cinnamon (optional)
1/4 tsp. salt
1 – 19 oz. (540 mL) can white kidney or navy beans, rinsed and drained
1/4 cup butter or non-hydrogenated margarine, softened
1 cup packed brown sugar
1 large egg
1 tsp. vanilla
1/2 cup chocolate chips, the darker the better
1/2 cup raisins, dried cranberries, chopped dried apricots, or a combination of dried fruits
1/4-1/2 cup chopped walnuts or pecans
2 Tbsp. ground flaxseed

Place the oats in the bowl of a food processor and pulse until it resembles coarse flour. Add the flour, baking powder, baking soda, cinnamon and salt and process until combined. Transfer to a large bowl.  Put the beans into the food processor and pulse along with the butter, brown sugar, egg and vanilla until smooth, scraping down the sides of the bowl. Pour the bean mixture into the oat mixture and stir by hand until almost combined; add the chocolate chips, raisins, nuts and flaxseed and stir just until blended.  Drop large spoonfuls of dough onto a cookie sheet that has been sprayed with non-stick spray, and flatten each one a little with your hand. (I find this works best if I dampen my hands first.) Bake for 14-16 minutes, until pale golden around the edges but still soft in the middle. Transfer to a wire rack to cool.

Makes 2 dozen cookies.  Per cookie: 138 calories, 3.5 g total fat (1.4 g saturated fat, 1 g monounsaturated fat, 0.8 g polyunsaturated fat), 3.4 g protein, 23 g carbohydrate, 14.2 mg cholesterol, 2 g fiber. 22% calories from fat.