Cookies for Breakfast

>> Thursday, December 2, 2010

As is usual, I read Ashley's blog first thing this morning and was greeted by pure deliciousness. She declares herself more of a vanilla girl, next to an image of some awesome chocolate grahams in chocolate oats. Are you salivating yet? I am. Well, we also have a chocolate and oat recipe for you today.

Guess great minds think alike!

I made these double chocolate chippers on Thanksgiving morning. And, unlike Ashley's healthier way to enjoy her AM chocolate, I ate these cookies for breakfast. To be fair, we had a drive ahead of us, so I figured I deserved a treat. It happens! My decision to include Scottish oats versus rolled or steel-cut wasn't necessarily some masterful, well-thought out process. We ran out of rolled oats . . . and I'd been meaning to give the Scotties a try.

Glad I did, because they put a twist on the usual oatmeal cookie. Create a denser texture. A richer experience, really. Yes, we took them with us to Thanksgiving dinner, but it was so incredibly difficult to not eat them all before getting to my grandparents' house!

This recipe makes 2 dozen small cookies. So, if you have an event and need more than that, just double all ingredient amounts.

(NEW: printer-friendly version!!!)

What you'll need . . .
  • 1/2 cup whole wheat flour
  • 2 tablespoons all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Earth Balance (or 1 stick of unsalted butter)
  • 1/2 cup dark brown sugar
  • 1/4 cup Sugar in the Raw (or other granulated type)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon Bob's Red Mill egg replacer plus 3 tablespoons water (or 1 egg)
  • 1 cup chocolate chips
  • 1 cup Scottish Oatmeal (I used Bob's Red Mill -- uncooked)
  • 1/2 cup unsweetened coconut flakes

Method . . .
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together the flours, cocoa powder, baking soda, and salt.
  3. The the bowl on an electric mixer, cream together the butter/Earth Balance, sugars, vanilla extract. Cream for five minutes on high speed with a paddle attachment.
  4. Then add in the egg replacer (just whisk it with the water before adding in). Do this for like 3 minutes on high speed.
  5. Then pour in your dry ingredients and mix until just combined.
  6. Toss in the chocolate chips, oatmeal (though, you can use rolled oats, too. The Scottish oatmeal just gives the cooking a new, interesting texture), and coconut flakes.
  7. Drop heaping tablespoons of dough onto your prepared cookie sheet. Flatten slightly with the palm of your hand before baking.
  8. Cooking are done after 9 to 10 minutes. The edges will be firm and the cookie will look slightly browned (it's hard to tell because they are chocolate-chocolate).
  9. Let cook for 5 minutes before removing from baking sheet. Then turn onto a wire rack.

You can get Scottish oatmeal at most stores that carry Bob's Red Mill products. For us, this includes Wegmans and some local health food joints. For you, this may include Whole Foods and even ordering online. Well worth the extra effort!

Thanks so much for all your lovely comments on my post about running again. I was also happy to see that Emily (The Front Burner) is feeling a tad bit better after her accident a couple months ago, too. Many others of you revealed that you're currently suffering with injury. 'Tis the season, I guess. We've got a new post in the works about making the most of winter training as a way of active healing. Even if you aren't injured, it'll be a great read!

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