Icebox Cookies

Wednesday, December 14, 2011 | 20 Comments

Icebox cookies are some of my faves this time of year. There’s no two ways about it figuratively speaking. But literally speaking, there’s two ways about it. Dueling ways. Cranberry Orange vs. Rosemary Orange ways. Read more

Recipe

Chocolate Pretzels

Thursday, December 8, 2011 | 27 Comments

Christmas cookie season is alive and well. Speaking of, have you seen the holiday cookie spread in the new Foodie Crush Magazine? While you’re at it, you should start from the top and read it cover to cover. Pages filled with beautiful stories matched with jaw dropping images, not to mention the impeccably set type. (I’m a typography geek at heart.) Some of my favorite food bloggers like Two Peas & Their Pod, Bev Cooks, Turntable Kitchen, and With Style and Grace make the headlines. You can find my (world peace) cookie contribution on page 51. Take my word, this debut magazine is a beauty. Go. Read it now. Read more

Recipe

Healthy Peanut Butter Cookies

Monday, August 29, 2011 | 23 Comments

Back to school (for the husband). Back to routine. And back to eating healthy. My, has summer done a number on us. Our consistent workout patterns have been, let’s just say, more organic. Our healthy eating patterns have been in hibernation. And our routine in general has been on vacation. Read more

Recipe

Healthy Chocolate Chip Cookies

Monday, February 21, 2011 | 10 Comments

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.

Healthy Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Yield: 3 dozen cookies 1x

Print Recipe

Ingredients

Scale

1/2 c. (1 stick) unsalted butter, melted
1 c. white whole wheat flour
1/2 c. unbleached all-purpose flour
1/2 tsp. aluminum-free baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
1 c. old-fashioned rolled oats
1/2 c. walnuts
1 c. pure cane sugar
1 tbsp. honey
1 large egg
1 1/2 tsp. vanilla extract
2/3 c. dark chocolate chips
1/4 c. turbinado (coarse sugar)
1 tsp. cinnamon

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°.
In a sauce pan, melt butter and allow to cool for about 15 minutes.
Meanwhile, Whisk together flours, baking soda, baking powder, and salt in bowl.
In food processor or high-powered blender, finely grind oats, and add to flour mixture. Then finely grind walnuts. add to flour mixture.
Into cooled butter mixture, whisk in sugar, honey, egg, and vanilla extract until sugar is dissolved and all ingredients are well 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. Chocolate chips will have a nasty tendency to drop out of the cookies. Give them a little nudge to stay inside. 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.

Notes

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.

Recipe Card powered by

Go ahead and treat yourself to a cookie. A healthy(ish) one at that!

Recipe

World Peace Cookies

Sunday, October 17, 2010 | 13 Comments

If there is one thing you could do to change the world what would it be?

World peace.

We’ve all heard this question and answer a million times while watching the Miss America Pageant or Miss Congeniality. What if world peace could be brought…in the form of a cookie?

This is exactly what Dorie Greenspan‘s neighbor thought (Dorie is the author of this recipe). He gave Dorie the idea to dub these cookies World Peace Cookies after exclaiming, “we’re convinced that a daily dose of the cookies is all that’s needed to ensure planetary peace and happiness.” I have to agree with Mr. Neighbor.

Because she’s the brains behind this peace, I’m going to let Dorie describe these decadent morsels. “The cookies are chocolate sables, French shortbreads, but, because they’ve got more brown sugar than white in them, they’ve got more chew than most shortbreads. They’ve also got a generous amount of dark chocolate chunks and enough fleur de sel, moist, coarse-grained French “finishing” salt (i.e., salt to be used in teensy quantities as a spice or condiment), to make them noticeably salty and completely addictive, in the way so many good things with salt are.” This rings music to my ears. My #1 baking philosophy is to use high quality, coarse salt. The contrast of salt makes the sweetness taste that much sweeter. And who can say no to chocolate? So now I have just one question for you—If there is one thing you could do to change the world what would it be?

Without further adieu, I give you…

World Peace Cookies
Recipe housed by Bon Appetit

1 1/4 cups all purpose flour
1/3 cup natural unsweetened cocoa powder (I used dark unsweetened cocoa)
1/2 teaspoon baking soda
11 tablespoons (1 stick plus 3 tablespoons) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon fine sea salt
5 ounces extra-bittersweet chocolate (I used dark chocolate chunks)

1. Sift flour, cocoa, and baking soda into medium bowl.
2. Using electric mixer, beat butter in large bowl until smooth but not fluffy. Add both sugars, vanilla, and sea salt; beat until fluffy, about 2 minutes.
3. Add flour mixture; beat just until blended (mixture may be crumbly). Add chopped chocolate; mix just to distribute (if dough doesn’t come together, knead lightly in bowl to form ball).
4. Place dough on a sheet of parchment paper. Roll into 1 1/2-inch-diameter log. Chill until firm, about 3 hours or flash freeze for 30 minutes. (Can be made 3 days ahead. Keep chilled.)
5. Preheat oven to 325°F. Line baking sheets with parchment paper or silpat. Using thin sharp knife, cut logs crosswise into 1-inch-thick rounds. Space 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies appear dry (cookies will not be firm or golden at edges), 11 to 12 minutes. If frozen, cook about 5 extra minutes. Transfer to rack; cool.

TIPS
• Not keen on dark chocolate? Replace it with chunks of milk chocolate, white chocolate, nuts, andes mints, etc.
• Place cookies in a cute package, give to a friend, and spread world peace.
• Enjoy cookies within 3ish days of baking. They tend to dry out quickly.