Whole-Grain Smart Cookie, Saint Paul (Minn.) Public Schools

Serves: 
6 dozen cookies

Angie Gaszak, R.D., nutrition specialist for Saint Paul (Minn.) Public Schools, says: “This wholesome breakfast item is made in the Nutrition Center. These cookies are packed full of whole-grain flour, oats and shredded carrots. They also include local flaxseed from a farm in Morehead, Minn., that adds heart-healthy omega-3 fatty acids.”

Ingredients

⅛ cup ground flaxseed
⅜ cup water
1 cup softened butter
1 cup shortening
1 ½ cups sugar
1 ½ cups packed brown sugar
2 eggs
2 tbsp. vanilla extract
2 cups shredded carrots
4 cups quick-cooking oats
2 ⅔ cups whole-wheat flour
1 ⅓ cups all-purpose flour
2 tsp. baking soda
2 tsp. salt
1 cup miniature semisweet chocolate chips

Steps

1. Combine flaxseed and water; set aside.

2. In large bowl, cream butter, shortening and sugars.

3. Beat in eggs, flaxseed mixture and vanilla. Add carrots and mix well.

4. Combine oats, flour, baking soda and salt. Add the creamed mixture and mix well. Stir in chocolate chips.

5. Cover and refrigerate for at least 4 hours.

6. Drop by rounded tablespoonfuls three inches apart onto baking sheets sprayed with cooking spray.

7. Bake at 375°F for 10 to 13 minutes, or until lightly browned.

8. Cool for 2 minutes before removing to wire racks.  

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources