We are only about two weeks in our new house, so projects abound, but again, the mojo is elusive. Our doulas are coming over tonight for our big prenatal meeting, so instead of cleaning for that I decided we should make some real food chocolate chip cookies. To share with the doulas, of course.
I adapted a recipe I found online with what I had and felt in the mood for, and it must have worked, because I've had to be a bit forceful about the two-cookie rule. With the kids, anyway. So far mine is an at least three cookie rule. These cookies are hearty and a bit crunchy-- Tollhouse they are not-- but I like the texture from the oats and subtle sweetness from the coconut sugar.
Whole Wheat Oatmeal Chocolate Chip Cookies
Makes 2 1/2 dozen small cookies
Recipe adapted from The Kitchen Magpie
What You'll Need:
1/2 cup unsalted butter, softened
3/4 cup coconut palm sugar (could substitute sucanat)
1 tsp pure vanilla extract
1 cup white whole wheat flour
1/2 tsp baking soda
1 1/4 cup rolled oats
2 tbsp unsweetened coconut
3/4 cup semi-sweet mini chocolate chips (my very favorite are Enjoy Life brand, which are free of soy, dairy, nuts and other allergens and often available in organic sections of grocery stores and Whole Foods).
1. Preheat oven to 350
2. Cream together softened butter and sugar. Once combined, add egg, then vanilla.
3. Add flour, baking soda and salt. Once well incorporated, fold in oats and coconut
4. Fold in chocolate chips. I'd start with a 1/2 cup and see if you want to go all the way to 3/4.
5. Roll tablespoon-sized scoops loosely into balls, place on cookie sheets (I did not use parchment or a silpat) and bake for 6-8 minutes.
They will spread slightly, but stay small and golden brown.
My house is still messy, my kids are already bickering again, and it's still raining. But I maintain that these helped. When our company arrives later, I'll hope the cookies will distract them from the clutter.