On one of the hottest days of the year, I baked a cookie of almost mythical proportions. I wanted to write “EAT ME” or “FoK” in red frosting on it, but I was too hot to run to the store to buy the necessary ingredients.
(Only U.W. students will get the F.o.K. But trust me when I say that it would’ve been hugely symbolic as I devoured this cookie.)
I’m not sure what came over me. Freedom and boredom come to mind.
Without further adieu… a large, delicious cookie I claim is healthy. lv, molly
Whole Wheat Oatmeal Chocolate Chip Cookie(s)
Makes 1 unnecessarily large cookie or 2 dozen reasonably sized
I made mine vegan. Here’s how.
1/2 cup earth balance for butter
1 Tbl water for milk
Egg substitute: 1/4 cup applesauce or Flax seed and water (see here)
1/2 cup brown sugar
1/2 cup granulated sugar (buy unrefined sugars, available in the bulk section of supermarkets)
1/2 cup butter, softened to room temperature
1 tsp vanilla
1 Tbl milk
1 cup finely ground whole wheat flour (you can find this in the bulk section of most supermarkets)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon (optional)
1 cup uncooked quick rolled oats
1 cup semisweet chocolate chips
Preheat oven to 350 degrees.
Cream the sugars with the softened butter/ earth balance until smooth– 2 minutes.
Add in the egg/ egg sub., vanilla, and milk. Cream until smooth.
In a separate bowl, sift together the flour, soda, baking powder, salt, and cinnamon (if using). Add slowly to the butter mixture until incorporated.
Once smooth, stir in the oats and chocolate chips until just combined.
If inclined to make a GIANT cookie: butter a 12″ round pan, and spread dough evenly. Could also make 2 12″ thinner cookies.
If inclined to make normal, healthy-size cookies: roll 1″ balls of dough and place on a parchment-lined baking sheet about 2″ apart.
Baking time depends on the size of cookies. The pan cookie takes close to 20 minutes. Bite-size cookies will take around 12 minutes.