During the winter months before Mimi would even get through the door at 8:00 am in the morning she'd ask to have "some peppermint tea please!" Once inside she'd usually asks for a cookie or chocolate chips. And like clockwork around 9:30/10 o'clock it's "can I have supper?" To which my reply is "would you like to have a snack instead?" And of course the inevitable 11:30 am "can I have chocolate chips now?" Other things she asks for: smoothies, peanut butter on a spoon, yogurt, cheese string and pretzels, oh my the pretzels - and the negotiations - "can I have 3 pretzels?" just 3? You've got to admit, the kid's got good taste! She was always in luck most weeks because I'm well stocked with some sort of baked good or we bake something together! In a pinch we sit on the floor and eat out of little finger bowls filled with seeds, raisins and a few mini chocolate chips.
The other thing she usually asks for in abundance is hugs! "I need a hug!" As adults many of us have lost that ability to ask for what we genuinely need, be it a chocolate chip cookie or a hug. Children are so genuine and fearless and ask for what they truly need. Let's take a cue from them and speak up and ask for (and listen to and answer) that inner voice when it tells you what it needs. Here's to more cookies and hugs, both go well with a glass of milk or a cup of tea! And don't be surprised if you get an honest look in the eye and a comment like this: "I love you. You're my khala*- you live in my family." *Urdu for aunt: mom's sister.
Oatmeal Chocolate Chunk Cookies
1 cup unbleached flour
1 cup whole wheat flour
½ cup quick oats
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon ground flaxseed
¾ cup cane sugar
½ cup packed brown sugar
1/3 cup butter (~ 75g)
3 egg whites
2-3 tablespoons milk (any kind)
1 teaspoon vanilla
~ 1 cup chocolate chunks or jumbo chocolate chips (6 ounces)
Preheat oven to 375°F. Prepare 2 large cookie sheets by lining with parchment or silpat or lightly grease with vegetable oil.
In a large bowl, combine unbleached all-purpose flour, whole wheat flour, oats, baking soda, salt, cinnamon, nutmeg and ground flaxseed.
In another large bowl, combine sugar, brown sugar, butter, egg whites, 2 tablespoons of the milk and vanilla extract. Add flour mixture and stir until just combined. If dough is not coming together enough, add 1 more tablespoon of milk. Stir in chocolate pieces.
In another large bowl, combine sugar, brown sugar, butter, egg whites, 2 tablespoons of the milk and vanilla extract. Add flour mixture and stir until just combined. If dough is not coming together enough, add 1 more tablespoon of milk. Stir in chocolate pieces.
Drop by rounded teaspoonful’s 2-inches apart on the prepared baking sheet. Bake for 8 to 12 minutes or until lightly browned around the edges. If you want softer cookies bake for 8-9 minutes; if you like crispier cookies bake for the longer period of time.
Remove cookies to racks to cool. (If you can wait that long…they are good warm, just let them cool enough so you don’t burn yourself on a hot chocolate chunk, I know this from experience!) Store in an airtight container to keep them soft.
Remove cookies to racks to cool. (If you can wait that long…they are good warm, just let them cool enough so you don’t burn yourself on a hot chocolate chunk, I know this from experience!) Store in an airtight container to keep them soft.
Makes about 48 cookies depending on size.
A great chips to oats ratio: the key to an awesome chocolate chip cookie!
Adapted from a recipe found in a Dieticians of Canada cookbook, I don’t remember which one; I’ve been using this for years and adapted it so much over the years. :)
Cookies go so well with tea: real or pretend.
© Kooks in the Kitchen. 2016
