Wednesday, August 15, 2012

Cookies Are A Sometimes Food ~ A "Healthy" Chocolate Chip Oat Cookie Recipe

A cookie can be scrumptious.  Crunchy, sweet, or yumptious.  But a cookie is a sometimes food.
~Cookie Monster

Why is "healthy" in quotations?  Well, they are healthy because these cookies are made with spelt, oats, and unrefined muscovado sugar.  They are not healthy because the grains aren't soaked, soured, or sprouted. But here's the deal.  I modified this recipe slightly to remove any refined ingredients, but these are the cookies of my youth.  I have a long-standing love for them.  They render any self control useless.  You might try making them with sprouted flour, but I can't bring myself to modify this recipe any more than I already have.

When my brother and I were with baby-sitters, these cookies and I would rendezvous under the guise of hide-and-seek.  I generously let the baby-sitter count while I grabbed as many cookies as I could, stashed them in various corners of the house, and inhaled as many as possible before hearing "ready or not, here I come!"  When my parents returned and wondered what happened to all the cookies, I was provoked to reply, "That baby-sitter sure did love them.  I've never seen anyone eat so many cookies at once."

The cookies made me do it.

Maybe this recipe shouldn't be shared.  It's powers are too strong.

The fact that I'm posting a recipe that doesn't include soaking or souring and the fact that we are sending three of our kids to school this year probably has some of you interceding for my salvation.  Fear not.  My home schooling roots run deep and we plan on returning to edumacating at home.  As for these cookies?  I probably make about four batches a year and freeze them to only eat little bits at a time.  The only problem is I discovered that frozen cookies are delicious.  Now they live in the barn's chest freezer to distance myself from them.  I figure the Jewish people eat unleavened bread once a week, so it won't hurt us to eat unleavened cookies once a quarter.  Just go with it.

I've decided to make a batch, freeze them, and put two cookies in each child's lunch box every Friday as a spacial treat; one for them and one to share.  I hope they share.  The genes aren't in their favor though.  

Powerful Unrefined Chocolate Chip Cookies (eat at your own risk)
Makes about 3 dozen; prep time: 10 minutes, bake time: 15 minutes
  1. Preheat oven to 350ยบ.  Cream butter and sugar thoroughly.  Beat in eggs, one at a time.  Add vanilla.
  2. In a separate bowl, mix, flour, soda, and salt.  Slowly pour in flour mixture into butter mixture while the mixer is on low.   Mix thoroughly.  Stir in oats, then chocolate chips.
  3. Shape loosely into balls, about 2 heaping tablespoons each.  Bake for about 10-15 minutes or until the edges are slightly brown and the middle is still doughy.  Cool on cookie sheets for 2 minutes then transfer each cookie to a cooling rack.
Please excuse the blur.  I was holding a 4-month-old who somehow knew these were good and was trying to grab one.  It's a generational reflex.
I take cookies very seriously and feel that most of them are over-baked.  This is an unnecessary travesty that makes me weep.  Here is my rule of thumb:  if the cookies still look raw in the middle but there is a hint of brown on the edges, take them out of the oven.  They will cook a little bit more as they cool on the cookie sheet for two minutes.  Then be sure to transfer them to a cooling rack so they stop cooking.  This will leave you with cookies that are gooey on the inside and crispy on the outside and they hold up beautifully.
One more picture of these beauties, just because.


  1. You're a hoot! :-D
    That is exactly the place that I have reached as well. We eat so well that it will not kill us to eat something once in awhile that has not been soaked (like the oats in this). We are still using much healthier ingredients refined sugar or white flour. Thank you for sharing your thoughts and confirming that for me!

  2. these are so much like my chocolate chip oatmeal cookies! i use a bit less baking soda, add in real salt, use wheat pastry flour, a bit more vanilla and i eyeball the ratio of flour and oats based on the desired consistency. (sounds like a lot of differences, but it isn't really) i use rapadura (same thing right??) and they are my very favorite cookies. i pride myself in the fact my dad can't tell they are a bit "healthy" (he is health resistant). mmm, i made them as a first day of school celebration and you are making me want to make more right now. :)

    my recent post: when it feels like no on sees you

  3. Well you weren't kidding.... I came home from a 7 week trip wanting some good home made cookies. I found this recipe - I had to replace the oats with oat bran, replaced half of the flour with buckwheat flour, and the chocolate chips were replaced by 75% dark chocolate (things I had on hand) These cookies are AMAZING!!! Thanks :-)

  4. I'm so glad you liked them! Those sound like yummy replacements. :)

  5. I am making them again todat to send them to my daughter in college in Santa Barbara :-p

  6. I would love to try making these. Just double checking - do you mean whole oats or oat flour?

  7. Made these this afternoon and YUM! They are delicious! I used rapadura rather than muscovado sugar & a mix of fresh ground hard & soft white wheat instead of spelt. Turned out great & will be a nice treat to take to care group at church tomorrow night! :)


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