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Oatmeal Cranberry Soy Cookies
Healthier Holiday Cookie

(Iowa State Fair recipe)
1 1/4 c. oats
2 c. all-purpose flour
3/4 c. soy flour
1 t. baking soda
1/8 t. salt
3/4 c. butter, softened
3/4 c. packed brown sugar
3/4 c. granulated sugar
1/4 c. soybean oil
2 eggs
1 t. vanilla extract
1 1/4 c. dried cranberries

In a blender or food processor, blend oats until a coarse flour. Combine oats, all-purpose flour, soy flour, soda, and salt. Set aside.

In a large bowl beat together butter, brown sugar, and granulated sugar until smooth. Beat in eggs and vanilla until smooth. Stir in flour mixture until blended. Stir in cranberries.

Drop by rounded teaspoons onto un-greased baking sheet. Bake in a 350°F. oven, 12 minutes or until golden brown around the edges. Let stand on cookie sheet 3 minutes. Cool on a wire rack.

Here’s a helpful tip when using soy flour in cookies. Heat the oven at a slightly lower temperature and the cookies may have to bake a little longer than usual. A reminder that the cookie dough won’t taste as good when soy flour has been added but once they are fully cooked you can not tell the difference.

If you have questions about serving soyfoods, contact The Soyfoods Council at 1-866-431-9814 ext. 241 or go to

Published in the December 7, 2005 issue of Farm World.