INGREDIENTS
1 cup (250 mL) softened butter
1 cup (250 ml) packed brown sugar
1/2 cup (125 mL) sugar
1 egg
1 c. tsp (5 mL) vanilla
1 1/2 cups (375 mL) flour
1 c. teaspoon (5 ml) of sodium bicarbonate
1/2 tsp. tsp (2 mL) salt
1 1/2 cup (375 mL) quick oats (no flash)
1 cup (250 mL) of cooked quinoa
2 cups (500 mL) semi-sweet chocolate chips
PREPARATION
1. In a bowl, beat butter with brown sugar and sugar until the mixture is light and fluffy. Add the egg and vanilla and mix.
2. In another bowl, using a whisk, mix the flour, baking soda and salt. Add to butter mixture. Add oats and quinoa and chocolate chips.
3. Using a spoon, drop the dough, 1 c. to tab (15 ml) at a time on a baking sheet lined with parchment paper, leaving a space of about 2 inches (5 cm) between the cookies. Using a fork, lightly flatten cookies.
4. Bake in preheated 350 ° F (180 ° C) for 8 to 10 minutes or until the cookies turn golden. Place the plate on a rack and let cool for 5 minutes, then put the cookies on the rack to cool completely.
(They can be prepared in advance biscuits and put them in an airtight container separated floors of a sheet of wax paper. They will keep for 3 days at room temperature.)
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