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Baked with Love

February 7, 2011

On our trip up north, we left a frozen, but melting Saint Louis only to be immediately greeted with twelve inches of snow in New Jersey and New York.  Graciously the snow stopped just as we drove over the Pennsylvania boarder to Jersey, so we were able to follow snow plows and anxious drivers into the Bronx at 6am.

The day after returning home to our sad, soaked, brown lawn, Missouri was hit with a “historic ice storm” that basically closed the city last Tuesday.  Our poor yard didn’t even have a full day to try to recover from the previous month-long snow attack.  Another four or six inches fell throughout the week.  Just enough to keep us scraping our car and sidewalk.

Between one winter weather party after another and a recent bout of the flu, we are so ready for some sunshine (and I would like my voice back)!  What can we do?  Simply clean our hands, pop a couple cough drops and bake cookies while we wait.  A warm chocolatey aroma in the house is almost as good as sunshine right now.

These are our favorite chocolate chip cookies.  We’ve been using this recipe for a year and can’t get enough.  The title deems them ultimate, and I must agree.  Everything I love about a cookie is all rolled into the dough- oatmeal, whole wheat, dark chocolate chips and nuts.  To top it off, add another bit of grated chocolate, just to make it rich.  So worth the grate!

Ultimate Whole Wheat Chocolate Chip Cookie
Adapted recipe by Whole Wheat Gourmet
Makes 25,3-inch cookies

1 1/4 c. old-fashioned rolled oats
1 c. white whole wheat flour or whole wheat pastry flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 c. unsalted butter, softened
1/2 c. brown sugar, packed
1/2 c. granulated sugar
1 egg
1/2 tsp vanilla extract
1 c. dark chocolate chips
3/4 c. nuts, chopped
2 oz dark chocolate bar, grated

1: Preheat oven to 350°F.
2: In a food processor or coffee grinder, grind oats to a fine meal.
3: In a large bowl, shift together oats, flour, baking soda, baking powder and salt.
4: In another large bowl, beat together butter and sugars until smooth and creamy. Combine egg and vanilla. Slowly add flour mixture and mix just until incorporated.  Fold in chocolate chips, nuts and grated chocolate.
5: Scoop out a walnut-size ball of dough and place on ungreased cookie sheet.  Space 2-inches apart and bake 12 minutes until edges are crisp.

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