I spent some serious time looking up recipes last week and was inspired to do a bit of baking with a twist. Can you make a chocolate chip cookie that tastes great and might be good for you (or better....)? I think I found one. And the benefit of all the fiber is that if you gorge on the little buggers you will be sorry, sorry, sorry later so that's a serious deterrent to those who can't control themselves around chocolate chip cookies.
These even passed the family test. The salt/soda is half of the Tollhouse recipe, the sugar is decreased by 1/3 to 1/2 depending on how serious you are about packing your brown sugar. The fat is cut in half by replacing 1/2 a cup with a cup of flaxseed and decreasing the flour to one cup and adding one cup of oatmeal for extra fiber.
1 stick (1/2 cup ) butter (don't use trans-fat product) (I plan to experiment with peanut or cashew butter)
1 and 1/3 cup brown sugar (not packed)
1/2 teasp baking soda
1/2 teasp salt
1 teasp vanilla
1 cup ground flaxseed
1 cup old-fashioned oats
1 cup flour (I used all-purpose, but next time will try oat)
1 cup chocolate chips (cocoa nibs or a 70% + dark chocolate bar -- chopped)
1 cup chopped walnuts
Soften butter (or use room temperature butter), add brown sugar and blend. Add baking soda and salt and stir. Mix-in vanilla and eggs, stir until completely blended and add the flour, flaxseed and oats and stir until completely mixed in. Finally toss and mix-in chocolate chips and nuts.
Drop by spoonfuls onto a greased baking sheet. Bake at 350 for 8 minutes (depending on your oven). Cool. These have a great nutty taste from the flaxseed and are soft and fluffy with a bit of crunch.