Wednesday, July 10, 2013

Chewy Chocolate Chip Cookies

In the attempt to get more whole grains into classic foods... that the kids will not object to, I have been playing around with some ingredients. 

This recipe is loosely based on the recipe I found here. I used imperial cup measurements - but this should translate well to metric. 

½ cup (1 stick) butter
¼ cup white sugar
½ cup lightly packed brown sugar
1 egg
1 tsp vanilla
½ cup wholegrain flour
1 ¼ cup rolled oats
½ cup golden flaxseed meal
¼ tsp baking soda
½ tsp salt
¾ cup chocolate chips

Preheat oven to 325℉.
Cream the butter and sugar together until light and fluffy. Add the egg and vanilla and beat until combined. 

Using a blender, pulse the oats a few times until they look like course crumbs. 

Mix flour, blended oats, flaxseed, baking soda and salt together to combine. Fold into butter-sugar mix and mix through until a firm dough is formed. Stir through chocolate chips. 
Using a scoop (I use a ½ oz or 15ml tbsp measuring spoon), portion cookie dough and roll into balls. Place dough balls on cookie tray and slightly flatten. Bake for approximately 12 to 15 minutes. Cool for 5 minutes on tray before transferring to wire rack to cool completely. 
Using a 15ml measure, this recipe makes approximately 28 cookies. 
Chopped walnuts would be a great addition - ½ to ¾ cup added with the chocolate chips. 
I will try these again with some 'unblended' oats - perhaps half the amount blended and mixed with the flour and the other half unblended and added with the chocolate chips. 

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