Chocolate Chip Cookies

2-1/2 cups quick-cooking rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pound soft tofu
1 cup butter, softened
1 cup packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla
12 ounces semisweet chocolate pieces
4 ounces semisweet chocolate, coarsely chopped

1. Preheat oven to 375 degree F. Process oatmeal in small batches in a food processor until it resembles coarse flour. In a medium bowl stir together the oats, flour, baking powder, and baking soda; set aside. Place the tofu in the food processor; cover and process until smooth; set aside.

2. In a very large bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add the sugars; beat until combined. Beat in the vanilla and tofu until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. Stir in chips and chopped chocolate.

3. Form dough into 1-1/2-inch balls. Place 3 inches apart on ungreased cookie sheets. Slightly flatten dough with your hands. Bake for 8 to 10 minutes or until golden brown around the edges. Remove and cool on wire racks. Makes about 4-1/2 dozen cookies.

Marbled Peanut Clusters

1 12-ounce package (2 cups) semisweet chocolate pieces
1-1/2 cups peanuts
1-ounce vanilla-flavor candy coating
1-ounce green candy coating (optional)

1. Heat semisweet chocolate pieces in a heavy medium saucepan over low heat, stirring constantly just until melted. Stir in peanuts. Spoon by rounded teaspoons onto a waxed-paper-lined baking sheet.

2. Heat vanilla-flavor candy coating in a heavy small saucepan over low heat, stirring constantly just until melted. If using, heat green candy coating in a similar manner. Drizzle a small amount of each candy coating atop each cluster, swirl gently with a toothpick to create a marbled effect.

3. Chill candy about 30 minutes or until firm. Store tightly covered in the refrigerator for up to 3 weeks. Makes about 24 pieces.