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. 

CHEWY CHOCOLATE CHIP COOKIES
Ingredients
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

Method:
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. 

Note: 
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. 

Pumpkin Cookies

 I was all prepared to make a pumpkin pie: I had measured the spices, steamed the pumpkin, retrieved the pie shell... only to find that it was the wrong type! I wasn't prepared to make pastry at short notice, nor let the pumpkin go to waste... so I made cookies instead!

I found this recipe over at Designmom.

Having only one cookie tray meant I had to make two batches. The first batch wasn't very successful - but the second was better as I made the cookies much smaller (heaped teaspoonfuls rather than tablespoonfuls). The cookies spread so make sure to leave lots of space between cookies. These cookies are very soft and are best eaten within a couple of days. I felt a little more color was needed so I added some color to the glaze. Color could be added to the cookie dough give a nice subtle orange tinge (if pumpkin flesh is light in color).

OLD FASHIONED SOFT PUMPKIN COOKIES

Ingredients

2½ cups flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

½ tsp grated nutmeg

½ tsp salt

1½ cups sugar

½ cup butter (1 stick), softened

1 cup pureed pumpkin

1 egg

1 tsp vanilla extract

Glaze

2 cups powdered (icing) sugar

3 tblsp milk

1 tblsp melted butter

1 tsp vanilla extract

Method

Preheat oven to 350℉. Grease baking sheets.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt and set aside. Beat sugar and butter in large bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded teaspoonfuls onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle glaze over cookies.

Glaze

Combine glaze ingredients in small bowl and blend until smooth. Add color to glaze if desired.