Thursday, June 14, 2012

Oaty Oatmeal Chocolate Chip Cookies

I like to know what’s in my food.  Because of that, I have a really hard time buying pre-packaged cookies.  Just take a look at the label! (ewww ... )  But! In less than 15 minutes of actual prep time, you can have a delicious and WAY more nutritious substitute.

I call these “oaty” because they are made with only oat flour, though I’m sure you could substitute a portion with almond flour, if you wanted more protein or a more complete snack.  Oat flour naturally has more protein, dietary fibre and calcium than all-purpose wheat, and the taste is great!  They still have butter and sugar ... those things you just can't mess with for flavour.

I feel so much better giving Morgan one of these with a piece of fruit when she gets home from school, than a cookie from the grocery store shelf - baked a month ago, full of preservatives and questionable ingredients I can pronounce. (again ... ewww.)  She loves them.  Matt loves them.  And that makes me REALLY love them. :)

Oaty Oatmeal Chocolate Chip Cookies

1 1/2 cups oat flour** (can use gluten-free)
1 tsp baking soda
1 tsp cinnamon
1 cup butter, softened
3/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 3/4 cups of old fashioned or quick oats (can use gluten-free)
1 cup raisins*
1 cup Nestle Toll House Chocolate Chips*
* really any combination of toasted nuts, chocolate chips and raisins works - just so they equal 2 cups

Preheat oven to 350 degrees.

Cream together butter and sugar.  Add eggs, baking soda and cinnamon - mix to combine.
Add in oat flour** and quick oats and combine until mixture forms a thick dough.

Add raisins and chocolate chips and mix until evenly dispersed through the dough.
Scoop dough in portions on a baking sheet or stone.

Speaking of scoop, I have to tell ya about my two VERY favourite cookie making tools.  First - the scoop.  It allows you to make all the cookies a uniform size.  Not only does it look pretty, but all the cookies bake evenly.

Bake cookies for 11-12 minutes, give or take for the variation in your oven.  You know cookies are done when they look just slightly raw.  They continue to cook as they cool.  You'll see they spread a little flat, which is where my second favourite cookie making tool comes into play - the mini spatula!

TIP:  If you take just a quick second to push those flattened edges in toward the middle, it make the cookies nice and circular in shape ... and somehow makes the texture chewier.  You have to do it quick before the cookies start to cool or it won't work.  It does take a couple seconds to do, but it's well worth the effort.

Remove cookies onto a cooling rack or wax paper to cool ... and enjoy!

** If you don't have oat flour, it's really easy to make!  Just take out your food processor or dry blade Vitamix attachment and blend some old fashioned or quick oats into a powder.  Super easy ... takes about a minute to do.

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