Don’t you sometimes have a craving for home made chocolate chip cookies? Think … soft and chewy on the inside and a little bit crispy on the outside, exploding with chocolate goodness. There are probably hundreds of chocolate chip cookie recipes out there and everyone has their favorite. Many years ago, my sister-in-law gave me this recipe, and I was immediately hooked. These cookies have become a favorite treat or after-school snack.
The original recipe calls for double the amount of granulated sugar and one cup of chocolate chips. I have tweaked the recipe a bit and it is still the best ever chocolate chip cookies, with just the amount of sweetness that I like.
I usually make the dough ahead of time and freeze a portion of it. Later, I can use the defrosted dough to whip up fresh homemade cookies in minutes!
(adapted from Great American Home Baking)
1 1/2 cups sifted all-purpose flour
1 tsp baking soda
1 cup (2 sticks or 250 g) butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 1/2 cup old- fashioned rolled oats
3/4 cup semi sweet chocolate chips
1. Mix together flour and baking soda.
2. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla.
3. At low speed, beat in flour mixture until blended. Fold in oats and chocolate chips. Cover with plastic wrap and chill in refrigerator for 1 hour.
4. Preheat oven to 350 degrees F (180 degrees C). Grease 2 baking sheets.
5. Shape dough into 1 inch balls. Place cookies, 2 inches apart, on prepared baking sheets. Flatten each cookie slightly.
6. Bake cookies until lightly browned around the edges, 10 to 12 minutes. Transfer baking sheets to wire racks to cool completely.
(Makes 4 dozen cookies.)
My daughter had two of her wisdom teeth extracted last week. She was doing well by the third day after her surgery, but it’s been no picnic. Even after the pain subsided, her gums stayed swollen from the operation; her cheeks were so puffy, she couldn’t eat solid food for a while! She couldn’t go out and was prepared for a week’s worth of drinking straws and soft foods. I wanted to give her yummy things to look forward to eating and had to rack my brain on creative ways for expanding the menu from just plain porridge. I made a lot from blending things – fish porridge, mushroom soup with rice, pumpkin carrot soup, tofu and fish, and lots of strawberry-banana smoothies thickened with oatmeal.
However, I started to worry that she wasn’t getting her greens for a whole week…What about a vegetable smoothie? Could a veggie smoothie be appetizing? Through inspiration from a magazine recipe and some trial and error, I came up with this green tea smoothie. The verdict: a solid thumbs-up from the patient! Yes, it contains spinach but you can hardly detect the taste at all! In fact, my green tea smoothie was so appealing, other family members started to ask if they could have it for breakfast too!
Who would’ve thought it! This healthy and nutritional winner is perfect as a filling snack! (I guess you could omit the Oreos if you want to be really healthy … but come on, where’s the fun in that? Those cookies sure make a delicious difference!) So, start your day with a burst of antioxidants in this uplifting green tea-banana and spinach smoothie.
1 cup low fat plain yogurt
4 tbsp instant oatmeal
1 tsp matcha green tea powder
1 cup baby spinach
1 ripe banana
2 Oreo cookies
1/2 tsp honey or sugar (optional – not necessary if you are making it with Oreo cookies)
1. Add just enough hot water to the oatmeal to make a thick mixture. Allow it to cool.
2. Put all the ingredients into an electric blender. Blend until everything is well mixed.
3. Pour into a tall glass.