Mrs. fields, cake2go, sonja’s, toby’s estate, famous amos, bald baker, scout’s honor — names which will always belong on top of every cookie list including mine. But make way for an equally delectable batch with fewer calories and lesser guilt. 😉
Ground oats aka oat flour x Muscovado sugar
–substitutes for the conventional all-purpose flour and refined sugar.
Just a few peso difference for a supersized nutrition upgrade.
Why I hope nutrient rich ingredients are rather basic to pastries than tag them “special” for a mark-up that’s up on the roof so we need not compromise gourmet piece over dime a dozen palate pleasers.
Clean or cheat, both are blissful bites, but one has got to be a better choice if you’re keeping an eye on your health — which should be an imperative.
Next time, will be whipping grass-fed butter and malagos chocolate in the batter for some serious healthy snacking. Will also increase the oat flour and muscovado sugar or maybe use these ingredients exclusively. Perhaps add some flax for omega-3 too.
You wouldn’t mind adding over-the-top toppings because if …
–then you wouldn’t settle for anything less than the best, would you?
Oh and also, pretzels and nuts! Or anything salty to balance and boost the flavor. You know, exactly like how love and life should be. Because too much sugar and not enough spice is just … cloying. And it rhymes with boring and annoying.
So if you’re craving for a crisp outside chewy on the inside feel-good cookie, feel free to tweak or replicate.
3/4 cup granulated sugar
3/4 cup packed muscovado sugar
(Instead of using 1.5 cups refined sugar)
1 cup butter or margarine, softened
1 teaspoon vanilla
1/4 cup Gold Medal™ all-purpose flour
1/4 cup ground oatmeal
(Instead of 1/2 cup all purpose flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coarsely chopped nuts or pretzel
2 cups semisweet chocolate chips
Baking tray, wax/parchment paper, whisk, spatula, mixing bowl, spoon
Pre-heat oven to 375ºF / 191ºC
In a mixing bowl, cream butter and sugar together then add the egg and 1 tsp vanilla
Stir in flour, baking soda and salt (dough will be stiff).
Stir in nuts and chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until light brown (centers will be soft).
Cool slightly (about 5-10 mins) before removing from cookie sheet
Cool on wire rack.
Don’t forget to take pictures!
And post on IG
Then you can eat
— best served with coffee or earl grey tea while catching up with your bff.