As I mentioned on instagram earlier, Dinner of champions! After a lazy morning of brunch, and ice cream/soda at costco, we just weren’t in for something really heavy. So since I’ve wanted to do something with the blueberries and rhubarb in the freezer, dinner was born! It was a little tart, but with some ice cream its just right.
I highly recommend to eat this with tea. It was the perfect sweet to go with not wanting to eat actual proper dinner. Thats why I love being an adult. Dessert for breakfast? Sure why not?
This week it got really cold here, and it was all of a sudden: Fall. Boots, Scarves, light jackets and pumpkin spice lattes. So instead of making soup or chili or anything with pumpkin (which I haven’t been hit in the face with yet, thank goodness), I decided on traditional chewy gooey cookies. But as much as regular chocolate chip cookies are great, if you don’t add anything to the dough that is relatively healthy (read: yes instant oats are healthy…totally) then they are a little guilty. So in goes the oatmeal to help me with the my food conscious 😉
Anyways, the milk you see there is almond, unsweetened, and was really good with this cookie. I highly recommend the pairing! Also this is super easy, and by easy, I mean easy to make and easy to consume.
In bowl beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in oats. Stir in chocolate chips,
Measure cooking dough to be about 1 tbsp, and roll into ball. Place on cookie sheet (parchement paper lined or baking matt suggested), and flatten with your hand, into little disks. Place about 2 inches apart for spreading.
Bake at 350 degrees until edges are golden brown, about 8 mins (give or take 2). Let cool on baking sheet for at least 5 mins, and transfer to cooling rack.
I realize that it’s been a while since I’ve posted. I’ve had to clean out my kitchen due to a small pest problem (Joys of living in a place not of your own ownership), and have slowly been putting it back together. Good news is, I made cookies!
These cookies were a favor to a co-worker who helped me with some heavy boxes. They were actually a nice marriage of flavors of chocolate and walnuts. Typically nuts can just go away from all of my baking, but this time I didn’t mind it. I don’t think I am completely convinced that nuts will wander back into my life of baking though. I think we have some more ground to cover there, more trust needs to be made.
When you read the recipe, please don’t shun me. I added a majority of the dry and wet ingredients together (I know, how could I?). But it totally worked for these cookies, and when you get home from the gym and eat supper and it’s 8:30 and you realize that you still have to make cookies before going to bed, it’s pretty easy just to whip them up.
But vegan margarine in a bowl and throw in the microwave to melt for 30 seconds. Mix in brown sugar, and combine until smooth. In same bowl add flour, oatmeal, baking soda, salt, egg and almond extract. Mix until completely combined and consistent. Fold in walnuts and chocolate chunks until you're happy with it. Drop by tablespoon, giving room in between for spreading. Bake for 10 mins, until top of cookies look dry.