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Whole Wheat Oatmeal Dark Chocolate Chip Cookies

April 17, 2010

This weekend I had the pleasure of teaching a healthy cooking class for a women’s conference back in my home town. Because it was one of my first formal presentations on healthy cooking for a large group I was a bit nervous, but the women were great and I enjoyed sharing about one of my favorite topics.

Rewind to earlier this week, when I was putting together my Power Point presentation and was finding it hard to focus, so what’s a foodie to do? Bake oatmeal chocolate chip cookies of course! But since I was in healthy eating mode, I gave these cookies a healthy twist. What was sacrificed? White flour. What wasn’t? Taste.

These little delights, an adaptation from a recipe by the lovely Deb of the Smitten Kitchen, are delightful – both chewy and crispy all at once and packed with antioxidant-rich dark chocolate. The whole wheat flour takes nicely to this recipe, so much so that you would hardly notice any difference from cookies made with all-purpose, and instant oats impart lightness not normally found in cookies made with old-fashioned oats. Worth making again? Most certainly….since they are already gone.

Whole Wheat Oatmeal Chocolate Chip Cookies
Adapted from “Our Favorite Chocolate Chip Cookies” via Smitten Kitchen
*1/2 cup sugar
*1/2 cup brown sugar
*8 Tbsp. unsalted butter, softened
*1 large egg
*1 tsp. vanilla extract
*1/2 tsp. baking soda
*1 1/4 cups whole wheat flour
*1/2 tsp. salt
*1 1/2 cups dark chocolate chips (may substitute milk or semi-sweet if desired)
*1/2 cup instant oats

*Adjust the oven rack to the top third of the oven and preheat to 300F. Line three baking sheets with parchment paper.
*Beat the sugars and butter together until smooth. Mix in the egg, vanilla, and baking soda.
*Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and oats.
*Scoop the cookie dough into 2-tablespoon balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
*Bake cookies for 15 minutes or until lightly browned around the edges. Cool completely on wire racks.

Happy Baking!



January 3, 2010

This post marks a first for Espresso + Cream because it’s the first time I am posting in my new apartment. I can’t even begin to tell you how excited I am about this. No longer will I be a bogging nomad, jumping from kitchen to kitchen, because I have a kitchen and dining room of my very own!

The kitchen is quite small, the dining room is actually a table in my living room, and I am currently storing canned goods in the drawers of my entry way table, but 2010 is about new beginnings and being thankful, and what really matters is that it is a place of my own, to live and cook and eat and blog!

Today I give you an oats alternative for everyone, including myself, who is tired of oatmeal. I go through phases when it comes to oatmeal, but for the last six months, I’ve just been stuck on one emotion when it comes to oats: bored. (unless you put them in a cookie, which is a whole different story)

So this morning for breakfast I enjoyed a bowl of oat-pudding, which reminds me that I should find a better name for this dish since I don’t think oat-pudding really screams ‘delicious’. Allowing the oats and yogurt to rest makes for a creamy, pudding-like consistency, and the beauty is that you can throw it together the night before and wake up with a delicious breakfast in no time.

*1/3 cup rolled oats
*1 low-fat vanilla yogurt
*2 Tbsp. golden raisins, craisins, or raisins
*1 tsp. brown sugar
*1/4 tsp. ground cinnamon
*1 Tbsp. ground flax seeds

*Mix together the uncooked oats and yogurt and refrigerate at least 1 hour or overnight. Stir in remaining ingredients before serving.

Happy cooking!


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