Wednesday, April 19, 2017

Super Healthy and Sustainable Oatmeal Chocolate Chip Cookies

This is the new healthy and tasty chocolate chip cookie recipe I now use. It is an updated Olive Oil version of the Canola oil version I did back in 2008. I've determined that olive oil is better than canola oil for a variety of reasons (local, sustainable, healthy). It now also includes making your own brown sugar instead of buying pre-made brown sugar.


Ingredients

1 1/4 cups - Organic Unrefined Sugar (instead of brown sugar)
1 or 2 tbsp - Organic Molasses (instead of brown sugar)

7/8 cup - Olive Oil (instead of butter, my current favorite is California Olive Ranch Extra Virgin)
2 tbsp -Water (instead of butter)
(Alternatively use 1 cup of softened organic butter)

2 tsp - Vanilla Extract
2 - Large Organic Eggs

2 cups - Organic Rolled Oats
1 1/2 cups - Organic Whole Wheat Flour
1 tsp - Baking Powder, Double-acting, Sodium Aluminum Sulfate
1 tsp - Ground Cinnamon
1/2 tsp - Salt

12 ounces (0.75 lbs) - Organic Chocolate Chips, Semi-Sweet

Optional: Also add some pecans or walnuts, up to 1 cup.

Note: The sugar, flour, oats, chocolate chips, pecans, salt, and cinnamon can be purchased from Whole Foods and possibly other supermarkets in bulk (bring your own container, zero disposable packaging needed). Whole Foods also sells molasses in glass containers and 3 liter California Olive Ranch Extra Virgin Olive Oil in metal containers.


Instructions

Preheat oven to 350°F.

A stand or other electric mixer works best. Otherwise this is very, very good exercise for your arm. In a large bowl mix sugar and molasses until well blended (this turns it into brown sugar, it takes quite a lot of mixing to evenly distribute the molasses). Add oil and mix. Add water, vanilla, eggs and mix. Add flour, oats, baking powder, cinnamon, salt. Mix until well blended. Add chocolate chips (and optionally pecans) and mix until evenly distributed.

Drop tablespoons of cookie dough 1.5 inches apart onto baking sheets (greasing with a light coat of olive oil is optional). Bake for 10-12 minutes or until golden brown.

Let stand on baking sheets for ~2-4 minutes before scraping cookies off baking sheet with spatula. Put on racks or plates to cool if desired.

Makes about 48 cookies.


Copyright 2017 Tim Oey. This work is licensed under the Creative Commons Attribution-ShareAlike 3.0 License. To view a copy of this license, visit http://creativecommons.org/licenses/by-sa/3.0/ or send a letter to Creative Commons, 543 Howard Street, 5th Floor, San Francisco, California, 94105, USA.