Not sure much else needs to be said about these cookies. For years I looked for the perfect (to me) cookie. My criteria: Whole grain, not very sweet and low on the chocolate threshold.
Several years ago I found cookies that fit the bill from Eating Well magazine. I started out making them as written. The more I made them, the more I began to tinker with the basic foundation. Soon I had the perfect formula for me. And apparently for others too. These cookies get rave reviews. The whole wheat flour and oatmeal give them a great texture, and the dark chocolate chips mixed with the cranberries means they aren't overly sweet or tart.
Try these. Make a double batch to freeze. Tinker with them to make them your cookies.
Kim's Chocolate Chip Cookies (Inspired by Eating Well)
3/4 cup rolled oats
1 cup whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup chocolate chips (dark chocolate work the best)
1/2 cup dried cranberries
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
In a medium bowl stir oats, flour, baking soda and salt.
Beat butter in a large bowl with an electric mixer until fluffy. Add oil, sugars, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips and dried cranberries.
Drop the dough by teaspoonfuls onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 10 minutes. Cool the cookies for 2
minutes on the baking sheet, then transfer to wire racks to cool
Wednesday, November 18, 2009
Kim's Chocolate Chip Cookies