Chewy Oatmeal Chocolate Chip Cookies With Toasted Walnuts

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I'm a little bummed today. It's hotter than Hades outside and I am far from swimsuit ready. Remember when I lost an amazing 22 pounds just 4 1/2 short months ago? Yeah . . . . I'm pretty sure it's all found its way back to me. To be honest. I wasn't making many tactical maneuver efforts to keep the extra pounds off my trail. I wanted to lose them for good, but it turns out I wanted my sweets even more. So - although I have no idea how much I weigh (because I never have and probably never will own a scale) I feel like a fat blob melting into my chair right now in this oppressing heat. Yuck!

   But, I have made a new resolve! I will lose the weight again - and I will have my sweets too. I just need to remember that ONE cookie is good for the day - not 6 (OK 8 to 10, if we are being honest). Self control. Not my strongest suit, but one that I need to work on more. So, in homage to my new weight loss resolution and life style of restraint (that just sounds hard) I am sharing with you one of my reasons for being a little more chubby these days. . . COOKIES!

   I love me some cookies! As you well know, if you have been following my blog. I don't think there is a cookie that I've met that I haven't liked. I've covered a few recipes: Chewy Cookies and Cream Cookies, Nutella Crinkle Cookies, Lemon Crinkle Cookies, My Grandma Roberts' Snickerdoodles, Coconut Macaroons,  I keep these and many more on hand in my freezer stash, that I haven't been able to blog yet (The Best Double Chocolate Cookies, Oatmeal Cherry Chocolate Chip, White Chocolate Macadamia Nut, and Peanut Butter just to name a few). Yes, I love cookies. And my favorites as of late are Malted Milk Chocolate Chip Cookies, and these Chewy Oatmeal Chocolate Chip Cookies with Toasted Walnuts.

   I came up with this recipe while visiting my in laws in Montana. I wanted cookies and I found a recipe for The NY Times Best Chocolate Chip Cookie. It's been floating around the Internet for a couple of years, and has found some new life on Pinterest lately. Well, I wanted to try these cookies but didn't have all the ingredients on hand, so I improvised and came up with these instead. I don't know how the original cookie compares, but these are AMAZING! These are my Handsome Man's new favorite cookie and mine too (although I find it hard to choose a favorite when I love them all so much!).

  I will say, though, that these are the cookies I find myself craving most often. They are chewy and crunchy and delicious. Try them for yourself and let me know what you think. Just remember - ONE cookie is good. . . . You might want to give away the rest.

Here's how they start:

2 1/2 sticks of butter. (I said they were good - not low fat.)

Next comes 1 1/2 cups of dark brown sugar. Light brown will work too, but it will be slightly less chewy that way.

Next comes 1 1/8 cup (1 cup plus 2 Tbsp) white sugar.

The butter and sugars get creamed together until light and fluffy (4-5 minutes).

Add 2 eggs, one at a time. One . . .

Beat until smooth . . . Two . . .

Scrape down the bowl.

Next comes the vanilla - about 2 tsp. I always eye ball this.

1/2 tsp salt

1 1/4 tsp baking soda (you really should sift this, but I'm usually in too much of a hurry)

and 1 1/2 tsp baking powder (sift this too . . .)

With the beater on low, stir in the bread flour - bread flour makes for a chewier cookie. (This also should be sifted - seeing a pattern?) Make sure the mixer is on low, or you and your kitchen will be covered in flour!

When all the flour is incorporated, scrape down the bowl again.

Next comes the oats. 2 cups, slowly added, just like the flour.

and the chocolate chips. I only add about 1 cup, but you could add more if you wish. I think 1 cup lets the chocolate have a presence in the cookie, but also plays well with the walnuts. I like to taste both.

The last mix-in is the 1 cup of chopped walnuts. I usually measure out about 1 cup of whole walnuts (a rounded cup) and toast them in a dry pan until fragrant.

When they are toasted, they get chopped,

and stirred into the batter.

I just fold them in with a spatula, because I don't want them to get too broken up.

When everything is well combined it gets refrigerated until cold.

Just cover and put in the fridge as is. - A minimum of 30 minutes and up to 36 hours. The longer it sits, the more gluten develops and the chewier it will be.

When the dough is really cold, preheat oven to 350F and scoop out onto an ungreased cookie sheet. (There's plenty of butter in the cookie to keep it from sticking.)

They will spread, so give them some room.

As a rule, I usually only bake one batch this time, so I don't eat too many. (This would work if I didn't end up eating almost the entire batch that I do make by myself, but I digress. I will have more restraint in the future - or just give the baked cookies away before I can eat them all myself.) The extra batter gets scooped out into balls to freeze. I just put them onto a cookie sheet and put them in the freezer as is. Once the cookie batter balls are rock solid, I put them into a labeled zip-top bag and save them for another time that the oven is hot and I have a craving.

The cookies bake @ 350F for 10 minutes, or until brown around the edges. They will look puffy when you first take them out, and then they will fall as they cool. Let them sit on the cookie sheet for a couple minutes before moving to a cooling rack.

When they are cool (or at least cool enough not to burn your mouth), just eat. . . chew . . . smile and savor. (I would normally say "repeat" but I'm trying to exercise self control here!)

Aw, so pretty.

Never mind that I ate this entire plate after I took these shots.

I will control myself . . . I will . . . I will . . . I will find a friend to give the rest of the cookies to, so that I won't torture myself. :)

Here's the recipe:

Chewy Oatmeal Chocolate Chip Cookies With Toasted Walnuts

2 cups rolled oats

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1/4 to 1/2 teaspoon (to taste) coarse salt (use 1 1/2 tsp if using unsalted butter)

2 1/2 sticks (1 1/4 cups) salted butter

1 1/4 cups (10 ounces) dark brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated
sugar

2 large eggs

2 teaspoons vanilla extract

1 cup chocolate chips

1 cup chopped, toasted walnuts

Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy – about 5 minutes. Add eggs. Stir in vanilla. Reduce to low speed and add dry ingredients slowly, mixing until just combined. Fold in chocolate chips and walnuts. Refrigerate dough for a minimum of 30 minutes and up to 36 hours. (The longer rest time is optional, however the longer it sits, the chewier it will be.)

When ready to bake, preheat oven to 350F.

Drop spoonfuls of dough onto baking sheet. Bake for 10-12 minutes, until brown around the edges. (Mine were perfect after 10). They will puff while baking and then cool flat. Enjoy!

Baked Zucchini Fries

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My garden is overflowing with squash of varying kinds right now. My favorite that can be harvested at this moment is zucchini. We've been harvesting at least 4 squash a day for weeks now! So, what do I do with all this zucchini? Besides grating it into everything I make. (Which is 100% true. Try it. It's an excellent way of using the squash and getting children to eat it. I reserve this for my Mexican squash, though, because I prefer the whole flavor of my zucchini and Italian squash.)
   Well, I went searching on line - of course. I saw a recipe for zucchini fries in an online version of a health magazine (can't remember which one right now). I thought it was a great idea, so I decided to create a version of my own. They are so tasty, you would never think that they are healthy! I took pictures a long the way so that you can see what I did. After making these 4 or 5 times now, I'm completely addicted. Literally, I can't each just one. Heck. I can't eat just 10. My family is lucky if I don't eat them all right out of the oven. I have changed the recipe slightly since taking these pictures, but I will note where there are changes.
   This IS my new favorite way to eat zucchini. These sticks are baked to perfection. Extra crispy on the outside and soft and delicious in the center. My mother prefers the thicker cut version, because she likes more soft squash flavor and texture. I, on the other hand, prefer a more crunchy texture. You make them how you like; but either way I think you'll agree that these are AMAZING!!
  These fries are 25 minutes to deliciousness, and crispier than any potato fry. Trust me.
Enough talk, let's cook.

Here's what I did:

I took one HUGE zucchini from my garden. (2-3 medium to small zucchini would give you the same amount). I cut off each end, and cut it in half.

Then I cut each half in half again vertically; and then cut the halves down into sticks ("fry size"). This is where you can decide how you want your fries. Thinner = crispier; thicker = softer. I cut mine between 1/4 and 1/2 inch thick.

Next comes the coating that will make the fries so yummy! The first time I made these I did 1/2 cup each of Italian seasoned bread crumbs, Pecorino Romano cheese and Panko bread crumbs. This is what is pictured. When I make them now I like to do 3/4 cup each Panko bread crumbs and Romano cheese, and just ditch the Italian bread crumbs all together. They are crispier and tastier with more Panko.

Mix this all together and set aside.

The last ingredients are the egg whites and milk. I whisk up 2-3 egg whites (a good rule would be 1 egg white per small zucchini) until they are thick and foamy. Then I add 1/4 cup of skim milk, and a touch of salt.

I dredge the sticks in the milk mixture,

and then in the bread crumb mixture.

When they are coated, they go onto a cookie sheet that has been sprayed with no-stick spray.

They go into a 425F oven for 20-25 minutes until golden brown.

Nothing left to do but eat. I eat them right off the cookie sheet, and I can easily down an entire batch by myself in just a few minutes.  Heaven help the rest of the family if this is the first dish done for dinner. They only get the few fries that I didn't eat standing by the stove, while I cooked the rest of the meal.

I took a few shots so you can see how pretty they are.

If you can believe it - they taste even better than they look!

Here's the recipe:

2-3 small to medium zucchini

2-3 egg whites

1/4 cup skim milk

3/4 cup Panko bread crumbs

3/4 cup Romano cheese, freshly grated (Parmesan cheese would work too)

dash of salt (optional)

Preheat oven to 425F. Spray 2 cookie sheets with no-stick spray. Cut the ends off of each zucchini, and then cut them in half. Cut the halves in half again, and then cut into sticks (fry shapes). In a dish or a large plate, mix together the cheese and bread crumbs. In another dish or bowl, whisk the egg whites until thick and foamy. Add a sprinkling of salt and the milk. Whisk to combine. Run the zucchini sticks into the egg/milk mixture and then in the bread crumb/cheese mixture until coated. Place onto the cookie sheets, giving room around each stick. Bake @ 425F for 20-25 minutes until golden brown. Serve immediately.

Almond Butter Blondies - Gluten Free

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If you're looking for a recipe that is only a few ingredients and a cinch to make, this one's for you. Additionally, if you are looking for something that is gluten free, this is also for you. That being said, if you don't like almonds you might not like this recipe. It would probably work with peanut butter, though - but I haven't tried that yet.

   I have made this a total of 3 times. The first two times I over baked them. They weren't bad, they just didn't say "Blondie" to me - they were more cake like (which is funny because there is nothing that even resembles flour in this recipe). The last time I made them I under baked them and they were too gooey. I think I have the time down now, but of course it might be different in your oven because ovens vary.

   My cousin in-law, Samantha (the same one who gave me the recipe for Samantha's Pancakes - another amazing gluten free recipe), gave me this recipe for Almond Butter Blondies. It's her variation of a recipe she found on Elana's Pantry. When she gave me it I thought, There's no way that these set up anything like a traditional blondie. There's zero flour and it's mostly just Almond Butter. I had to put it to the test.  The best place to buy Almond Butter is at Costco. But, since my Costco doesn't carry it and I wasn't about to shell out $12 for a little bottle at the grocery store I put off making this recipe. That is, until I went up to Montana to visit the in-laws. Their Costco has it, and I promptly purchased it (two big jars for the price of the little one) and baked a batch.

   They are magic. If there is such a thing as magic, these blondies personify it. It goes from a glob of almond butter, vanilla and eggs to a dessert that is cake-like and mind boggling. I don't know how else to explain it. My father in-law could not believe there was no flour! It's amazing. If nothing else, try this recipe just to see the magic happen for yourself.

   But these are pretty tasty too.

Here's what you do:

   You'll need 16 oz of Almond Butter. I had a big jar from Costco, so this was about 2/3 of my jar. It should be an entire jar of the regular size. This is your main ingredient so make sure it's good. (Mine had do salt or sugar added, so it was pretty hard to take all by itself, but in the recipe it was good.)

Dump the Almond Butter into a large mixing bowl and add 1 tsp Almond Extract. (This isn't in Samantha's version, but I found that the almond flavor was lacking in the final product. I know. Strange, but true.)
This picture is of my first batch, and I used vanilla extract. I wouldn't recommend that. It took too much away from the almond flavor. Use the almond extract and you won't be disappointed.

Next comes the honey. You can use anywhere from 1/2 cup to 1 full cup. The more you add, the gooey-er your blondies will be. I ended up adding 1/2 cup plus once extra squeeze. I'll say 2/3 cup, but in the recipe I'll just state the 1/2 cup that Samantha recommends. You do as you wish.

Next come the eggs. If you don't care about fat and calories, use 2 whole eggs. Otherwise, use 4 egg whites as I did - and as Samantha recommends. Just separate out the yolks and use them for something else (I used mine for my Stove Top Mac-n-Cheese).

Just pour the egg whites in with the almond butter and extract.

Whip it all up with an electric mixer until everything is very well combined.

Add the baking soda,

and the salt

and whip again until very well mixed and this starts to stiffen. - It will pull away from the bowl.

This is where you can add mix ins. Chocolate chips are always a must in my house. 1/4 to 1/2 cup depending on what you like. I say 1/2.

Just mix in the chocolate chips and pour it into a 9x13 baking dish.

Spread it out into an even layer and sprinkle on some more chocolate chips (again 1/4 to 1/2 cup - I say 1/2 cup)

Bake @ 325F for 20-30 minutes, or until it has darkened in color and pulled away from the edges slightly. This was my first batch. I did 30 minutes and it was way too long - see the crack down the center? Oh well. Live and learn.

Cut and serve. Aren't they pretty and cake-like? I told you. It's magic.

Here's the recipe:

adapted from Elena's Pantry

Almond Butter Blondies

16 oz Creamy, Roasted Almond Butter

1 tsp Almond Extract

1/2 cup honey (you can use up to 1 cup - more honey=more gooey)

4 egg whites  (or 2 whole eggs if you wish)

½ teaspoon salt
1 teaspoon baking soda
1 cup dark chocolate chips

In a large bowl, with a hand blender, mix almond butter until creamy. Mix in extract, honey and eggs. Add salt and baking soda. Mix well with hand blender until all ingredients are thoroughly combined. Mix half of the chocolate into the batter. Pour batter into a well greased 9x13 inch baking dish. Scatter the other half of the chocolate on top of the batter. Bake at 325° for 25-35 minutes. (If using a glass dish the cooking time will be more like 35 minutes, but a dark pan will only take 25 to 30 minutes.)