Not much smells better than almond extract.

I did that whole baking thing again tonight. E even helped, if you count helping as him being the best bebe on the planet, patiently waiting to be fed a bite of sweet potato in between each ingredient I added to the bowl.

He's awesome, if I haven't mentioned that before.

This really is the same recipe as one I've posted before, but this time I decided to test the orange extract I bought for a to-remain-unmentioned-because-it-failed-miserably recipe, and and use the sliced almonds I had in the fridge rather than spend the time chopping walnuts. Like I said, I had a hungry baby directly affecting my multi-tasking abilities. And if he's borderline happy, I'm not about to push it.

As usual, I waited for the hubby's review. Because let's face it—if I spend the time making it, most of the time I'm going to happily eat it. Whether it's blog-worthy or not, however, requires a more critical tongue.

"Is it good?" he asked, as I handed him a healthy slice. "It's good," I assured him. Five minutes later he was cutting a second (even healthier) slice. "Uh, yeah," he said. "It's good. Too good."

And so here you go.

Banana Almond Bread
2 very ripe bananas, mashed with a fork
1 cup sugar
1/4 cup butter, melted
1.5 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp orange extract
1/2 tsp almond extract
1 egg, beaten
1/4 cup sliced almond

Heat oven to 350.
Combine all ingredients in a large bowl until just mixed. Pour into greased bread pan and cook for 50-55 minutes or until a toothpick comes out clean when inserted in the middle. If it gets brown too quickly (check after 30 minutes), throw a piece of aluminum foil lightly over it.

Let cool before removing from pan and slicing.

I made muffins.

Two things. Only two, because it is early and I am tired. Also, Mister Man is asleep in the swing next to me, so my time is not only precious, it is fleeting.

One.

Fiber One muffin mix is legit. The blueberries are pretty fake, but I only really like blueberries when they're fresh and not baked, so that's fine with me. Plus, it's 5g fiber per muffin. I want to eat two, but am afraid. 10g fiber in one go (um, no pun intended) is a potentially scary thing.

Which brings me to two. I am not cleaning out the catbox today, and I am not telling Hubby why.

I swear, I can't leave this cat alone with human food for 30 seconds. 

Someone explain Pintrest to me. And also, my cookie obsession.

I don't really get this whole Pintrest thing. Maybe I'm using it wrong? It just seems to me like a glorified version of Delicious, which saves bookmarks online rather than locally on your computer. But everyone can see and comment on them. Am I wrong? A lot of you are already following me, but I'm mainly just using it as a place to bookmark recipes so it makes it easier to use my phone as a reference in the kitchen, so don't expect too much from me. You will, however, probably find a lot of my tweaked recipes in their original forms, so you know...whatever that means.

As a designer, I totally understand the need to catalog inspiration. It's the public part I don't get. It makes me feel old and crotchety to say this, but unless you're asking me to buy it for your birthday, I don't give a shit what yellow sweater you like. YOU should care, and I appreciate your using one location to organize links to them should you decide to actually buy one, but I certainly don't need to follow as you pin sixteen of them.

That said, feel free to pin any of my posts. It'll do wonders for my self esteem, I imagine.

The original recipe for this Mexican-esque White Chili (which, yes, is on my Pintrest) calls for 5 cups of chicken broth, which is insane—I cut it to 3 cups and it was still far too soupy. So I'm recommending you start with 2 cups and add more as needed. Also, I was out of garlic (AKA hadn't used any in so long it was rotten) and used about a teaspoon of garlic powder instead, and it was fine. I also happen to love cinnamon in chili, but you may not, so maybe start with half the amount if you aren't sure.

Oh, and what are those baked goods in the background, you ask? I'm not supposed to be baking anymore, but they're the best oatmeal cookies pretty much eva, so I'll spill (recipe at bottom...I think it's the almond extract, so don't skip that part unless you have to).

White Bean Chili
Package ground turkey
One small onion, chopped
Couple cloves garlic, minced
7 oz can green chiles, chopped (or two 4 oz cans of pre-chopped)
About 1 tsp cinnamon
1 tbsp cumin
1/2 tsp cayenne (or to taste)
1/4 tsp ground white pepper
Chicken broth (up to 3 cups)
3 cans cannelloni beans
about 2 cups jack or cheddar cheese ( I used two kinds of cheddar)
Cilantro to serve
Tortillas to serve

In a stock pot or Dutch oven, sauté turkey, onion and garlic over medium high heat until turkey is completely cooked, about 8-10 minutes.

Add cinnamon, cumin, pepper, cayenne and chiles and continue sauteeing another few minutes.

Stir in about 2 cups of broth. Drain two of the cans of beans, and add to meat. Drain about half the liquid from the third can, and then empty contents into a blender or food processor and blend til smooth. Again, here's an example of when it's awesome to have an immersion blender-just stick it right in the can. Add bean "paste" and about 1 1/2 cups cheese to the pot and stir. Let mixture simmer about 15 minutes, adding more broth if desired.

Serve with warm tortillas and top with remaining cheese and chopped cilantro. And sour cream, if it's too spicy for you...


Ridiculous Oatmeal Cookies
1 1/3 c flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 1/3 cup sugar
1 tbsp molasses
2/3 cup sugar (softened)
1 egg
1 tsp vanilla
1 tsp almond extract
Handful chocolate and/or butterscotch chips (1/4 to 1/2 cup)
1 1/3 cup ready-to-cook oats (Quaker, etc.)

Heat oven to 350. In medium bowl, combine flour, baking powder, salt and cinnamon.

In large bowl, mix butter, sugar and molasses with a hand blender until smooth. Beat in egg, vanilla and almond. Mix in flour mixture.

When well combined, stir in oats and chips-it will be really thick. Drop smallish globs onto a cookie sheet (12 per sheet) and cook about 12 minutes or until beginning to brown. Let cool a few minutes before transferring to wire rack.

Makes 3 dozen. I can't stop eating them.

Ok, I'm done. The oven needs a time out.

I'm hoping this is it for the baking for awhile..I'm out of flour, and besides, my ass definitely does not need any more cookies. Breastfeeding or not, I need to cool it on the junk and get back into shape.

But that's next week. I'm not supposed to work out until I get the doc's go ahead, so let's pretend that's a carte blanc for fatkid atrocities in the meantime.

Chocolate and Butterscotch Chip Cookies
1 cup and 2 tbsp flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter, softened
1/4 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1 egg
3/4 cup chocolate chips (semi-sweet)
1/4 cup butterscotch chips

Heat oven to 375.

Combine flour, salt and baking soda in a small bowl. In large bowl, mix butter, sugars and vanilla until smooth and creamy. Beat in egg. Add in flour mixture a bit at a time until well combined. Stir in chocolate and butterscotch.

Drop small mounds of dough onto cookie sheet with spoons or your fingers. You should fit a dozen on each tray (makes two dozen). Cook at 375 for 10 minutes or until golden brown at edges. Let cool on a wire rack.

It's getting out of hand here.

Two more bake sale options for you this week...I volunteered to take some cookies to a picnic this weekend (and I don't buy things for potlucks unless I'm forced to) plus I have a very pregnant girlfriend who has moved past her ice cream addiction and onto cookies in her last few weeks, so I figured I'd kill two birds and bake enough for both.

You can substitute regular chocolate chips for the butterscotch if you want, and use whatever granola you like (including with fruit/nuts). Just keep the pieces small.

Granola Butterscotch Cookies
1 1/4 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter (1 stick), room temp
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1 cup granola, small pieces (I used Quaker natural granola with almonds)
1/2 cup butterscotch chips

In small bowl, combine flour, salt and baking soda.

In large bowl, combine sugar, butter and vanilla, and mix well until creamy. Beat in egg. Add flour mixture a bit at a time until combined. Stir in granola and chips.

Drop by small spoonful (or fingers) onto cookie sheet. Should make about two dozen.

Bake at 350 for about 12 min or just turning golden. Cool a bit and move to wire rack. Store in Tupperware or ziplock.

Sleep when he sleeps, my ass. I've got shit to do.

I so hate to brag, but I'm writing this with one hand. Because you know what's hard to do while holding/feeding a four week old?

Everything.

So you know what else is amazing? In the past 36 hours I've:

• Done three loads of laundry (and even folded/put away one of them...so far)
• Taken two showers (one with shampoo and a blow-dry)
• Put make-up on (once)
• Gone to the post office
• Bought coffee at 7-11
• Gotten Lil' E in the Bjorn all by myself*

• Gotten five freelance jobs prepped and ordered
• Bought cereal and wine at Fresh & Easy
• Picked up my paycheck (my 'leave'check, I should say)
• Eaten one meal while it was still hot
• Kept the bear cub fed, alive, bathed and mostly** dry
• Oh, and most importantly***, I baked Snickerdoodles

Normally, I could probably do all of these things during, like, an episode of Desperate Housewives. Which, that reminds me, I actually watched while feeding the cub one of his 13 meals yesterday.

*Photo actually taken 2 weeks ago on our first outing, but my mom says I look rested and pretty. I call that "sunglasses." This is actually today. How is he that much bigger in 2 weeks??

**I cloth diaper part-time. They do not keep him dry. I imagine it's like sleeping in a warm, wet towel. Nasty.
***Ok, maybe this shouldn't take precedence over my child's well-being. But you don't know how badly I wanted a cookie. Also, it's baking. It's gross how much I've been doing this lately.

Did everyone but me realize that Snickerdoodles are just butter cookies rolled in cinnamon and sugar? I've always loved them, but never thought to make them. I thought they'd be more of a hassle than they were worth. I was wrong.

Snickerdoodles
1 cup plus 2 tbsp flour (I mixed white and wheat)
1 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
! cup sugar
1 egg
1 tsp or so of vanilla
1 tsp or so of cinnamon
1/4 cup or so sugar

Combine flour, baking powder and salt in a bowl.

In a larger bowl, combine butter and sugar, beating until creamy. I used a hand mixer and it was a pain in the ass. I imagine you could also do it by hand or in a stand up mixer. Whatever gets it done.

Add egg and mix in completely. Beat in vanilla, then add flour mixture a bit at a time until dough is combined. It should be really thick and fairly hard. Cover with plastic wrap and stick in the fridge for an hour of so.

Heat oven to 375.

Combine remaining sugar and cinnamon on a plate or shallow dish. Pull off small pieces of dough and roll into small balls (an inch or so across) with your hands. Roll each ball in the sugar mixture and place on cookie sheet. A dozen should fit on each sheet-recipe makes 2 dozen.

Using your hand, the bottom of a glass or a spatula, press each ball down to flatten out a bit. Cook at 375 for 10 minutes. Cool a few minutes before transferring to wire rack. Or just eat them all hot, either way.

Oh god, I'm a mother who bakes.

To be honest, I mostly decided to make banana bread because when I mentioned it would be a good use of some old bananas, my mom snorted a little and claimed I wouldn't do it. Don't dare me, Ma. I'll do it.

The rest of the reason was that my man Lil' E (his gangsta name) was sound asleep and I was dying to get off the couch and do something different. Plus, I have a gorgeous new oven and hadn't gotten to use it yet.


This is pretty much the easiest banana bread ever, by the way. Throw it all in at once, mix, and cook. Which, as we know, is really the only way to do it in my book.


Banana Bread
3 very ripe bananas, mashed
1 cup sugar
1/4 cup butter, melted
1.5 cups flour
1/4tsp salt
1tsp baking soda
1tsp vanilla
1 egg, beaten
1/4 cup walnut pieces

Heat oven to 350.
Combine all ingredients in a large bowl until just mixed. Pour into greased bread pan and cook for 50-55 minutes or until a toothpick comes out clean when inserted in the middle.

Let cool before removing from pan and slicing.

-posted out of laziness from my iPhone.

This baby is confused.

Apparently E thinks his/her mother likes to bake. Cause this baby wants cookies. And despite my best attempts to get out of it, here I am, again, "baking."

Seriously. Best attempts.

I have no oven.
I have no butter.
I have no white sugar.
I have a half cup of brown sugar.

And yet here. I. am. I found a sugar-free recipe that seemed too easy and interesting to pass over, so I gave it a shot and played with it a bit. It recommended you use a stand-up mixer, but I just used a hand mixer. I'm sure you could use a spoon, but that really sounds like more hell than its worth.

It's just a sugar cookie, but with more of a honey taste (obviously). Not over-sweet. A little dense. But not bad. Next time maybe I'll try almond extract. Oh, and without any raw egg, these make great prego cookies, cause you can gorge on the dough (which I liked better than the cookies themselves). Extra points there.

The Despite My Best Effort Not To Cookie
1.5 cups flour
3/4 cup margarine (Country Crock)
1/4 cup honey (orange blossom)
1 tsp vanilla extract
Cinnamon (a good shake or two)

Mix flour and margarine until well blended (see photo).

Slowly incorporate honey, vanilla and cinnamon. When well mixed, dust your hands with hands with flour and shape dough into a ball, drop onto flour-dusted board.

Knead just a bit until very smooth and not sticky, then roll out and cut with a cookie cutter. Or a shot glass, if you don't own that sort of thing (raises hand).

Bake at 325 for about 10-12 minutes until til golden brown. Remove and cool.

Note: I did about a dozen like this, then added a handful of white chocolate chips and worked them into the dough. Then made balls with the rest of the dough and flattened with my hand instead of rolling out. I don't particularly like white chocolate to begin with, but they didn't really add anything and actually made the honey taste stronger. Though I did like the way they caramelized and added a burnt sugar taste. So overall not the best idea; I was just playing around. I just wanted to explain why you see some weird cookies in the pic.

About 2 dozen small cookies, 56ish calories each.

No, seriously, I need an oven.

There's a fun new game in my house, and it's called "Let's see how comfortable I can get in the crib before Pam comes and kicks me out." Factor in how long it takes me to get off the couch every time I hear the crackle of aluminum foil (Note to interweb advice-givers: aluminum foil does not keep cats off of surfaces. At least, not these cats. Not even a little bit.), and it keeps me fairly busy.

Yes, I can keep the door closed. But a perpetually closed door just seems to make the baby's room that much more intriguing, and I'm trying to adjust them gradually...learned behavior...reinforcement, blah, blah, blah. Wish me luck.

Yes, my life is so hard. I know. Unfortunately, I currently have people in my life who have actual problems. And I love said people dearly, and am really bummed out that I'm not able to leave town to see them right now. So last night I decided to put together a little Chemo Care Package. Some fun scarves, some new music, and some homemade ginger cookies. Ginger helps with nausea...I have no idea if cookies do the same. I hope they do. (And if not, that at least they cheer you up, Doc. I love you, and I Hate cancer. Capital H. No one, least of all you, deserves this shit.)

So between the cat-wrangling and baking 5 cookies at a time in my toaster oven, it was an interesting night filled with a soundtrack of aluminum crinkling and timers dinging. And cookies being eaten. I may have eaten a few cookies. Or three. Cause they're pretty damn good. And the baby wanted them. (And they're only 102 calories each!)

Ginger Cookies
2 1/4 cups flour
1 tsp baking soda
2 slightly full tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
3/4 cup margarine (I used Country Crock with Calcium)
1 cup sugar
1 egg
1 tbsp orange juice (or you can just use water)
1/4 cup molasses

Combine dry ingredients (flour, soda, ginger, cinnamon, cloves, salt). In a large bowl, mix together margarine and sugar until completely combined and a little fluffy. Beat in the egg, then add the juice and molasses.

Gradually mix in the dry ingredients (About a third at a time) until completely combined. Put dough in the refrigerator for about a half hour. (Otherwise it will be crazy sticky when you try and form balls.)

Heat oven to 350.
Shape dough into balls a little bigger than an inch across. (If it's still sticky, try dropping them in a bit of sugar before you rolls them in your hands.) Place on cookie sheet with about 2 inches in between each. Flatten each cookie gently with your hand or a spatula. Cook for about 9 minutes, the let cool a couple of minutes before removing to a wire rack.

Makes about 24-25 cookies.

More pumpkin. Yay!

I'm going over to my girlfriend's house this evening for a pajama and movie night...normally this group likes to drink, but at least three of us are currently knocked up, so we're going to do the next best thing-snacks.

I volunteered to bring caramel corn, which didn't turn out exactly as planned...but I am now bringing my new specialty, Creme Brûlée Corn.


There is a reason I hate my oven. And this is why. Luckily, I love burnt sugar.

In case the other ladies don't, however, I decided to bring a back up...and all I had in the house on hand was stuff for pumpkin muffins. Made in the toaster oven, thankyouverymuch. And quite delicious. Look at me baking. This is sooo the kid's fault.


Pumpkin Muffins
1 1/3 cups sugar
1/3 cup oil
1/3 cup water
2 eggs
1 14oz can organic pumpkin
2 cups flour (I mixed white and wheat)
1 tsp baking powder
A little more than 1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger
1/2 tsp salt
Hershey chocolate rectangles (opt.)

In large bowl, mix sugar, oil, water and pumpkin. In small bowl, mix flour and other dry ingredients and spices.

Add dry ingredients into pumpkin mix, and mix gently until just combined.

Fill lined muffin cups 3/4 full. Insert one chocolate piece in the middle of each muffin, if using. Bake at 400 for 15 minutes.

Makes 18 muffins.


-posted out of laziness from my iPhone.

The crust is the worst part of the pie.

That's my opinion, anyway. It's so...crusty. And burned, half the time. And full of calories, which generally means it's just a waste of my time.

Word on the street is that I'm hosting Thanksgiving again this year, so I was digging around online for recipes and got sidetracked thinking about pumpkin. From there, my brain turned to pie, which made me think of how much I dislike crust, and ta-da...the search for crustless pie was on. This was a mix of a couple of them, plus some ideas of my own.

I'd call this more custard-like, actually-its nice and thick, but it's not as sweet as you may expect. If you prefer a sweet version, maybe use pumpkin pie puree, or use white sugar. Or serve with ice cream. Being less sweet has a bonus, however—it's low-cal. 1/8 of a pie is less than 170 cals.

Oh, and before you give me too much credit for "baking" again, this hardly counts...it all got mixed at once in one bowl, and I cooked it in the toaster oven.

As for reviews, my guinea pigs were my coworkers...B and I both thought it could have used a bit more sugar (though the low-fat whip helped), but Bossman raved...I thought maybe he was just being overly nice, but as I was heading out for the day, he asked me to leave it there so he could have more. I figured it was probably too much pumpkin for hubby (who hasn't tried it yet) anyway, so I told him to have at it.

Crustless Pumpkin Pie
15oz pumpkin puree
12oz can of 2% evaporated milk
2 eggs
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp vanilla
1/4 tsp salt
3/4 tsp baking powder
1/4 cup quick oats (like Quaker)
2 tbsp brown sugar

In large bowl, combine pumpkin, eggs and evaporated milk. Add in 1/2 cup sugar, flour, spices, vanilla, salt, and baking powder. Mix well. In small bowl, mix together oats and brown sugar.

Pour into a greased pie pan. Sprinkle with oat mix. Bake at 350 for 55 minutes. Check half way through-if it's getting too brown, cover lightly with aluminum foil for the remainder of the time.

Cool completely before serving.

It's only right to labor for Labor Day.

Wasn't I just talking about dishes? It's only 10:45 in the morning, and I have already done dishes three times. Which can only mean that we're about to do some eating today. (Well, and that we didn't finish them from dinner last night-but that was only the first round.)

Luckily, Ramona was there to help.

That's where she has to be when dishes are being done. It's really convenient and helpful, as you can imagine.

But while she wasn't underfoot, I chopped and stirred and cooked and boiled. And with quite the results, I'm hoping.

Hubby asked for muffins, which means I need to stop baking...it's giving him ideas.

But add in some scrambled eggs (with red onion, tomato and jack cheese), and you've got quite a Sunday morning breakfast.

I also have a BBQ this afternoon, so I offered to bring potato salad-I'm supposed to avoid mayo-based salads that aren't 100% refrigerated (blah, blah salmonella), so I made my mayo-free version (just added a bit of dried thyme this time, which was a good call).

Plus, I love the rainbow of veggies in this one. A lot of chopping, yes, but so pretty and so good.

And with that, I'm getting out of the kitchen and into the pool.

Happy long weekend! Eat well!

Shut up, I'm being domestic!!

Hubby got home from work this evening right as I was mixing batter for zucchini bread. He kissed me hello, then immediately made a face as he glanced at the bowl.

"Um, what...That looks...pukey."

Hello to you, too. And guess what? Youuuu don't have to eat any. (Of course, 40 minutes later I got an, "ok, that smells really good." Too late, my love. All mine.)

Have I mentioned I want carbs? Even if it means I have to bake (gah!) Man, all I can do is thank my dermatologist for recommending Cera-ve to me, cause it has saved my life. My ring fingers are monumentally itchy these days, but the rest of me is doing shockingly well. I am, however, still trying to be conscious of the health factor, and am trying to eat whole-grain versions of things when I can. Low-fat doesn't hurt, either, so I decided to experiment a bit and see what I could do with what seemed like a rather generic zucchini bread recipe.

I substituted most of the white flour with whole grain, and substituted oil with applesauce, which cuts 850 calories and 112 grams of fat from the loaf.* I didn't mess with the sugar, because it needed to be edible.

Verdict? It tastes healthy. But not in a bad way. Moist and wheaty and yummy. And don't worry, dear Kris...the baby is getting plenty of fat. I think. But now you've got me all paranoid about it...

Oh, and preggo brain over here measured in 1 tsp of baking soda instead of baking powder before I realized I was an idiot, so I ended up using 1 tsp of each (soda and powder) instead of the recommended amounts. It didn't affect the taste, but it did make the thing a little...heavy...and didn't rise like it probably should have.

I so love having the baby to blame for my dumbassness. I'm totally using this to my full advantage for the next 6 months. And probably longer. Best. Mom. Ever.


Health(ier) Zucchini Bread
1/2 cup white flour
1 cup wheat flour
1 tsp baking powder
1/4 tsp baking soda
1.5 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1/2 cup applesauce
1/4 cup white sugar
1/2 cup brown sugar
2 eggs
1 tsp vanilla
1 zucchini, grated

Preheat oven to 350
In medium bowl, combine flours through salt. In Large bowl, combine applesauce, sugars, eggs, and vanilla. Stir in zucchini. Add in flour mixture, and combines gently until just mixed (don't over stir it)

Coat a bread pan with cooking spray (or butter it). Spoon in batter. Cook 55 minutes (Or between 50-60 minutes depending on your oven. If you're not sure it's done, insert a toothpick in the middle and if it comes out clean and not sticky, it's done.) Let cool for 30 minutes, then remove loaf from pan and place on a wire rack until cool.


*The original version says 1/10 of a loaf is a portion and has 253 cals/13g fat. I'm saying that's ridiculous on all counts, and for a far more realistic 1/8 of a loaf portion, my version has 210 cals/2g fat. Or eat the whole damn thing for 1680 calories and 15g of fat. You're welcome.

Look at me baking.

Toaster ovens are not the same as ovens. They don't cook as evenly, the food is generally too close to the heat source, and they're damn small. But when your regular oven doesn't work...well, you use what you've got, even if it means cooking 5 batches of cookies cause you can only fit 6 on a sheet at a time.

I was craving macaroons...and I needed to use the rest of the coconut in the fridge before it went bad. If coconut goes bad...actually, I have no idea. But it must. Anyway, turns out the toaster oven worked just fine, even if it did take 3 times as long as it needed to. (Using the convection setting is much more effective than the toaster setting, btw. In general, I mean...cookies, it/I can handle. Toast, not so much.)

Oh, and if you have a low-fat recipe for macaroons, send it my way, wouldya? These get compliments galore, but they are not good for my ass.


Chewy Coconut Macaroons

1 egg white, beaten with a whisk until foamy
1 tsp vanilla extract
1 tsp almond extract (use two tsp of vanilla if you don't have almond)
1 can sweetened condensed milk (if they have fat-free, use it)
1 14oz bag shredded coconut

Combine all ingredients in large bowl (I beat the egg in it and then added everything to it).

Heat oven to 350.

Coat cookie sheet with cooking spray. Using a spoon or your hands, make balls about 1 inch across or so, and drop onto sheet. Cook each batch 15-20 minutes or til they turn golden brown. Remove immediately from sheet using a spatula and transfer to a cooling rack. They'll be soft, so don't worry too much if they don't stay together perfectly. Let cool. Makes about 30 cookies.