Somewhere along the road of life, I got it into my head that nice moms always have cookies around the house. I want to be a nice mom, but the good mom in me knows that cookies generally have the nutritional value of a cardboard box. (Do you like that phrase, my mom always used it when referring to the corn flakes we begged for on a weekly basis – we were a straight up cheerios kind of family).
The cookies you buy at the store are pretty yucky and most of the recipes out there call for white flour and refined sugar. Boo. A couple of years ago, I took matters into my own hands and tweaked a pretty standard recipe. Now, when the kids ask for cookies, I can be that nice mom and say, “sure.”
Let’s get started — Gather your ingredients
½ cup butter (you’ll want to let this set out a bit just to soften it up)
½ cup coconut oil
1 cup brown sugar (not packed, this cuts down on the amount of sugar in the cookies)
½ cup evaporated cane juice (organic sugar)
2 tsp vanilla extract
1 ¼ cups whole wheat flour
½ tsp baking soda
1 tsp salt
3 cups old fashioned oats (not the quick kind)
1 cup chocolate chips (the dark ones – I like costco brand – yummy, affordable and best of all fair trade. It was a happy day when I found them.)
Combine the butter, coconut oil and sugars. Mix at slow/medium speed for at least three minutes. I actually set the timer for myself otherwise I get too antsy-pantsy and don’t let it mix long enough. It’s done mixing when it’s super creamy and kind of glossy. Here’s when I preheat the oven to 325. It’s freakin’ hot in Arizona, and I don’t want the oven on any longer than need be. Next, add the eggs one at a time. I know it’s a pain, but yes, it does make a difference. Add the vanilla.
In another bowl, combine the flour, baking soda and salt. I always used to skip this step and just dump everything in at once, but once again, it really does make a difference to combine them first. Stir the flour mixture to your creamed mixture until just blended and then add your oats and chocolate chips. It should take next to no time at all to mix them in. One note if you are using a kitchen-aid — once you’ve mixed everything in, use a spoon to quickly scrape the bottom of your bowl and make sure everything is truly mixed.
Next, get out your handy dandy scooper (I use the tablespoon size, it makes it easy to say yes when the kids want another cookie, they’ll want another one no matter how big they are) and start scooping. At this point, you can either put your little balls directly onto a baking sheet lined with parchment paper (love, love, love parchment paper) or you can lightly roll the ball in flour, tapping off the excess prior to placing it on the baking sheet. The flour helps the cooking retain its shape a little better. If you go this route, flatten them out a bit after putting them on the baking sheet.
Put them in the oven and bake for 9 minutes (my oven tends to be hot, so keep your eye on them, yours may need to cook a little longer) and let them cool on the pan for five minutes prior to placing them on a wire rack.
Using the tablespoon scooper, this recipe will make approximately 6 dozen cookies depending on how much of the dough you eat – come on, you know you will. Super yummy, I promise. You can’t even tell they’ve been healthified (I’m going by what others have told me since I’m not so sure my taste buds are to be trusted).
Get to it, go be that nice mom.