In honor of National Nutrition Month, I’ve decided to devote all of my blog entries to healthier eating. I’m one of those people who has tried go for healthy eating (NOT a diet) in such an extreme way (i.e. eliminating too many foods that I love) that I quickly fail. This is my continual mantra: healthiness is moderation. The idea of balance, from the size of my food servings to the amount of sugar I consume, is how I check in when I’ve defenestrated any sense of control.
My first instinct was to not post desserts this month. Then I thought, ‘wouldn’t it be great if I could practice moderation by baking a somewhat healthy cookie?’. So I searched. I’ll be honest, it was a multiple-day effort. At the end of this mini-journey, I found Smitten Kitchen’s ‘Thick Chewy Oatmeal Raisin Cookies.’ The recipe fit my criteria:
- not dry
- larger proportion of oatmeal than flour
- flexible with the raisin/chocolate chip/nuts/etc options
- from a blog (supporting fellow bloggers is a recipe search priority)
- thick cookies, none of that thin and flat stuff
Thick Oatmeal Chocolate Chip Cookies (adapted from Smitten Kitchen)
Makes 30 small cookies.1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
1/2 cup mini chocolate chips (optional: 1/2 cup of raisins/dried cherries/chopped nuts/other inspirations)
Cream butter, brown sugar, egg and vanilla in large bowl until smooth. In a separate bowl, combine flour, baking soda, cinnamon and salt. Stir into creamed butter. Add oats and chocolate chips, stir.
Chill dough for about 20 minutes & preheat oven to 350F.
Spoon onto baking sheet. Bake until edges begin to brown (10-12 minutes). Remove from oven and let sit on baking sheet for a few minutes before transferring to cooling rack.
Enjoy with milk or tea.