I’ve been a big lazy bum this weekend. Reason being—Broomball.
We played Broomball Friday night, and it did me in for the whole weekend. After all the years of playing competitive soccer, I don’t think my body has ever hurt this bad. Maybe I’m getting old. In hindsight, I should have come armed with knee pads, elbow pads, and a helmet. Speaking of helmets, I took a nasty spill about 10 minutes into playing, hitting my head on the ice. A goose egg bump ensued. Being the competitive kamikaze athlete that I am, if you can even still call me an athlete, I kept playing. But, oh, I payed for it the rest of the weekend.
You’re probably thinking—”Does she want some cheese, with that whine?” I’ll pass on the cheese, but I’ll take a cookie instead. And that’s exactly what I did yesterday. I soothed my soul with a healthy chocolate chip cookie. I wasn’t about to try making a new recipe to blog about with my head being a little more foggy than normal. There’s no telling how it would have turned out. So I stuck with what I knew—an oldie but a favorite.
This little gem of a cookie will delight your palette. It’s tiny. Cute. With hints of maple. Filled with dark chocolate. And hidden with healthy morsels of whole wheat flour, oats, walnuts, and honey. Even college students, known for their fast food pizza eating habits, love these cookies.
- Preheat oven to 350°.
- Melt butter in preheating oven (or microwave) and let cool for about 15 minutes.
- Whisk together flours, baking soda, baking powder, and salt in bowl.
- In food processor, finely grind oats, and add to flour mixture.
- In food processor, finely grind walnuts, and add to flour mixture.
- Whisk in sugar, honey, egg, and vanilla extract into butter mixture until sugar is dissolved and all ingredients combined.
- Pour butter mixture into flour mixture, and mix until just combined. (Dough will be somewhat dry.)
- Mix in chocolate chips.
- Scoop cookies with a spring release scoop or roll in ball by hand. Roll cookies in turbinado and cinnamon mixture and place on silpat or parchment paper lined pan. Do not flatten.
- Bake for about 10 minutes. Let cool on pan for 5 minutes.
You can also freeze these cookies before baking. Do everything up to step 9. Instead of placing the cookies in the cookies in the oven, place them in the freezer on the cookie sheet for 10-15 minutes. This process is called flash freezing. Once they are frozen or hard, you can put them in a freezer proof bag and store up to 2 months in freezer. When you are ready for a cookie or two, set the cookie(s) out on your pan while preheating the oven. Bake for the same amount of time. You may have to add 2 minutes or so. With this method, you can have a freshly baked cookie instead of eating a week old cookie.
Go ahead and treat yourself to a cookie. A healthy one at that!