Looking very healthy…..

When you ask someone to bring dessert to a party, aren’t you sometimes secretly happy when they bring cookies so there are no extra plates or utensils to wash? I often think, thank god, cookies – less work for me. I decided to provide that type of BRING IT dessert to a party I went to last Saturday night. These cookies were such a hit. I’m not sure if it was because they appear to be healthy, or if they were just plain old good, or a combination of the two. Regardless, they got lapped up in no time and I was asked for the recipe several times. Someone actually said to me, “these cookies are perfect, don’t change a thing”.  So, next time you are asked to bring a dessert, this is a great option. And they make great trail food if they last until the next day. 

This recipe comes direct from the Moosewood Restaurant Favorites cookbook which is their 40^th year celebration cookbook. It is loaded with great recipes. I am like ‘deer in the headlights’ when I open that cookbook. I don’t even know where to start. I’m glad I found these cookies. And if you want a healthier version, go to our famous yoga cookies.  They are a vegan, healthy, and zen-like alternative.

A couple footnotes:

** No worries if you bring a dessert that requires plates and utensils… you can never go wrong with a blueberry pie or chocolate cake.
** I know it is the height of summer and blistering hot most days, so if you don’t have a cool day or an early morning start on making these cookies, then opt for a dessert of fresh berries and some whipped cream.

Ingredients

2 cups unbleached white all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup salted butter, at room temperature (2 sticks)
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp pure vanilla extract
2 cups rolled oats
2 cups semisweet chocolate chunks (12 oz)
1 1/2 cups raisins, dried cranberries, or chopped dried cherries
1 cup coarsely chopped toasted walnuts

Method

Preheat oven to 350 degrees.

In a mixing bowl, sift together flour, baking soda, baking powder, and salt. Set aside. In a large mixing bowl, using an electric mixer, cream together butter and sugars. Add the eggs and vanilla and beat well. Stir in oats. Fold in chocolate chunks, dried fruit, and nuts. The dough will be fairly stiff. It will be a little arm workout to mix thoroughly.

Drop spoonfuls of dough onto parchment lined baking sheets. Bake for 12-15 minutes until golden brown. Transfer cookies to wire rack to cool. Cool completely before storing in sealed container.