It’s cookie baking season again with all the Halloween, Thanksgiving, Christmas and New Year celebrations. Why not take some of those organic green tomatoes and make awesome cookies your children will enjoy?
The short Indiana gardening season always leaves us with tomatoes that don’t get ripe. It could be a problem, but why not use those green tomatoes to create yummy treats. Bread, salsa and cookies are wonderful ideas to use up the harvest. Taking an old familiar recipe and converting it to use those green tomatoes is truly simple. Although this cookie recipe still contains sugar, there are no hydrogenated oils of any kind in them, making them a bit healthier. After creating them, I must say they are a welcomed treat to add to your holiday table.
- 2 tsp baking soda
- 3 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 2 cups brown sugar
- 2 cups granulated sugar
- 2 cups green tomato puree
- 2 large eggs
- 2 tsp vanilla extract
- 4 cups all purpose flour
- 3 cups old-fashioned oats
- 1 package white chocolate chip
- Baking sheets
- Parchment paper
- Non-stick cooking spray
- Preheat your oven to 350 degrees. Line your baking sheet with a piece of parchment paper, spray lightly with non-stick spray.
- I don’t believe in wasting dishes so just start mixing. In a large bowl put the baking soda, cinnamon, pumpkin pie spice, salt, sugars, tomato puree, eggs and vanilla. Blend well.
- Add oats and flour a little at a time; combine and mix until all ingredients are blended. Fold in white chocolate chips.
- Drop by rounded teaspoons onto prepared baking sheets.
- Bake the cookies for 12-14 minutes, or until cookies are lightly browned. Cool on baking sheets for 2 minutes before placing them on either parchment or waxed paper.
Tip: You could change up your cookies by adding nuts or dried fruit.
Published in: Cooking