Harry Potter's Chocolate Chip Cookies
Friday night, my friend Jess and I settled in for a night of Potter-watching and getting psyched for the 7th movie release (on Thursday night at midnight, in case you live under a rock). In between Order of the Phoenix and Half-Blood Prince, I decided that freshly baked cookies would accompany our movie-watching perfectly. Half an hour later, we were sitting down to a batch of these. Fresh from the oven they're chewy yet crispy, and I like the nuttiness from the oats and whole wheat flour - plus, there's a little less sugar than normal.
I can only imagine that Harry, Ron and Hermione would enjoy these cookies as much as we did!
Chocolate Chip Cookies
(makes 2 dozen small cookies, or 1 dozen big cookies - if you ask me, go for the BIG ONES!)
3/4 cup rolled oats, coarsely ground in blender/food processor/coffee grinder
1 cup whole wheat flour
1/2 t baking soda
1/2 t salt
1/4 cup butter, softened
1/4 cup olive oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
1 t vanilla
1 cup chocolate chips
(Per usual, adding up to 2 T of ground flaxseed or oat/wheat germ/brand is optional and encouraged!)
Preheat the oven to 350 degrees and spray your cookie sheets with nonstick spray. In a medium bowl, combine ground oats, flour, baking soda and salt. In a separate bowl, beat the butter until fluffy. Add oil, both sugars, egg and vanilla and beat on medium speed until smooth and creamy, about 1-2 minutes. With the mixer running on low speed, add the dry ingredients in 3 additions, and beat until just combined. Using a wooden spoon or spatula, stir in the chocolate chips. Eat an enormous bite of your dough. I used a large spring-loaded cookie scoop to make a dozen large cookies (about 2 T worth of dough), but two spoons would also work well. For smaller cookies, drop the dough by heaping teaspoonfuls onto the cookie sheets about an inch apart. If you want more dome-shaped cookies, leave the scoops as-is; if you want them to spread a little, flatten the tops with your fingers. Bake about 14 minutes, rotating cookie sheets one time. Leave on the sheets for 2 minutes, then remove to a cooling rack.
What... no nutmeg?
ReplyDeleteI LOVE that you're incorporating healthier choices like the olive oil, whole wheat flour and oats... yum.
ReplyDeleteThis recipe sounds delicious! I've have never used olive oil in cookies before, or in baking for that matter. Seems interesting! :)
ReplyDeleteThanks for stopping by! Your shrimp quesadillas look great :) I love using olive oil in baking...it's got those great healthy fats, and it adds a very subtle nutty flavor to baked goods. A good way to test it out is start subbing half of the oil in normal baking recipes for olive oil :)
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