My great friend Kristin is one of my all-time favorite cooks, and last night, she went with me to see another one of my all-time favorite cooks, Deb Perelman of the Smitten Kitchen blog. When I need a recipe, you’ll often find me searching Smitten Kitchen, so when Deb released a new cookbook, I rushed over to Book People to hear her speak.
Deb was adorable and funny, and I especially love her copping to having a picky kid. Somehow it made me feel better about mine, knowing with all her cooking experience, she can barely get one of her kids to touch anything she makes.
But my favorite part of the evening is when we skipped getting an autograph in favor of catching up in the coffee shop. Kristin is always a wealth of ideas and recipes, and I remembered to ask her for one of her classics – the Nestle Toll House cookie with her delicious and healthy twists (marked with an asterisk)!
I had used white wheat flour, but not for the WHOLE recipe! Kristin said she’s thrown out her all-purpose flour and uses white wheat exclusively now – GUTSY! (By the way, she shared another cookie recipe with me that is gluten-free, to which she uses a little less sugar (maybe 3 T. less), substitutes King Arthur white whole wheat flour and good, big dollop of full fat cottage cheese and whole milk Greek yogurt. If she says it’s good, I’m sure it is!)
Anyway, these cookies turned out great, and I especially loved my assistant that insisted on “helping” with my photos.
2 1/4 cups white wheat flour*
1 teaspoon baking soda
1 teaspoon salt
2 T ground flaxmeal*
1/4 t. cinnamon*
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1/3 cup oats*
2 cups Guittard dark chocolate chips*
Preheat oven to 375°F.
Combine flour, baking soda, salt, flax and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in oats and chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Dough may be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.