Some days you just CRAVE some chocolate! I have the perfect fix for you!! I am going to give you the recipe as I found it, but in the parenthesis I will add a healthier option if you would like to try it. I suggest making one change at a time. That way you know if you like what that particular ingredient is doing to your cookie. If you don’t like it, then you don’t have to change that one thing and move on to the next. It’s all about taking things one step at a time. Enjoy!!
This makes a large batch, so I usually bake as many as we’ll eat in the next day or two (and always a couple to give away – that is the fun in baking) and then I’ll freeze them into logs wrapped in saran wrap and then foil. Just like you see in the grocery store. That way, when you need that quick fix or you are having friends over unexpectedly, you can pull out your frozen dough, let it sit out 30 minutes, cut, and bake as usual. Walla, you look like a genius! Always prepared 🙂
Or you can even bake them, then freeze them in Ziploc’s and use them for ice cream cookie sandwiches. Heat them in the microwave for about 10 sec. each and they’re just right!
Oatmeal Chocolate Chip Cookies
- 2 c. granulated sugar (or 1 c. organic evaporated cane sugar & 1/2 c. agave syrup)-see pic below
- 2 c. brown sugar (organic)
- 2 c. butter, softened (1 c. butter and 1 c. coconut oil)
- 4 eggs
- 2 T.vanilla
- 2 tsp baking powder (aluminum free)
- 2 tsp baking soda
- 1 tsp salt (fine sea salt)
- 5 c. flour (½ white and 1/2 wheat or wonder flour-see recipe below)
- 4 c. rolled oats
- chocolate chips (1 to 2-12 oz pkg.) I prefer 1 pkg. semi-sweet and 1/2 pkg. milk chocolate
- chopped walnuts or pecans (1 ½ c. optional)
- Cream butter & sugar for a couple minutes
- Mix all ingredients together adding flour last, slowly.
- Bake 350 degrees 10-12 minutes or until done (don’t over bake – you want them to be soft)
NOTE: You can bake some of the batch plain then add chocolate
chips to some and bake and then add nuts to rest –
this makes a variety of cookies.
Don’t flatten them.The key is to not overbake them.
If you would like to make them more whole grain, try 1/2 the flour mixture with Wonder Flour. (see below)
Wonder Flour(Chef Brad’s combination – http://www.chefbrad.com/)- He is a wealth of knowledge when it comes to grains if you are interested in learning more.
Grind equal parts of pearled barley, brown rice, and spelt.
This flour mixture is amazing for you and adds a great texture to any cookie, waffle, muffin, or banana bread recipe, etc.. If you can get use to having some of this on hand, you can experiment with it and I know you will love it because you can make all of your common recipes a lot more nutritious!! Try it in my blueberry bran muffins that I posted last week (1/2 Wonder and 1/2 White or Wheat).
The only thing you can’t use it in is yeasted breads.It does not work well with yeast.You also have to add a little more of this mixture to recipes compared to white flour for a good raise.
I recommend using half white and half wonder flour.
After you grind these grains together, put them in a container or Ziploc and freeze it to retain all the nutrients.
You can find this sugar in bulk at Costco. It’s a lot more affordable that way.