Tag Archives: chocolate chip

Wiggle Wiggle Wiggle

Best Oatmeal Cookies EVER

oatmeal_cookies 

Welcome to a bonus July SRC recipe!!!!  When I saw the call to adopt an orphan from group C I was super excited as I love exploring the other groups that make up the Secret Recipe Club.  Anne’s Simple and Savory (and sometimes sweet) is a blog stuffed to the brim with healthy and delicious recipes – including an entire section devoted to vegan and vegetarian food.  Since I only had a few hours to pick, make, and blog I went straight to work finding the perfect recipe.  I flagged two different coconut cookies, a spicy buffalo cauliflower dish, and two perfect for baby recipes: applesauce and hummus.  In the end however Joe decided he NEEDED to try her “best oatmeal cookies” recipe and so that was that!  I didn’t have any raisins so I switched for semi-sweet chocolate chips – not the healthiest option but I was on a tight schedule.  I also used unsweetened  flaked coconut in place of shredded since that’s what I had on hand.

Best Oatmeal Cookies Ever

Serves: Yields 30 cookies

Ingredients

1 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

½ teaspoon table salt

¾ Cup Honey

¼ cup greek yogurt (I used Wegmans Brand)

2 tablespoons coconut oil

1 large egg

1 teaspoon pure vanilla extract

1? cups uncooked old-fashioned rolled oats

1 cup chocolate chips

½ cup unsweetened flaked coconut

Instructions

  1. Preheat oven to 350 and line baking sheets with parchment paper or silione mats
  2. In a small measuring cup whisk together the flour, baking powder, cinnamon, baking soda, and salt - set aside
  3. In a large bowl, mix together the honey, Greek yogurt, coconut oil, egg, and vanilla until well combined. Add the flour mixture and mix until just combined before stirring in the oats, chocolate chips, and coconut.
  4. Roll the dough into walnut sized balls and drop of the lined cookies sheet then bake for 9 - 10 minutes or until lightly brown. Note: they will be soft in the middle
  5. Remove baking sheet from oven and place on a cooling rack for two minutes before removing and placing the cookies directly on the cooling racks to finish cooling.
http://dancingveggies.com/2016/07/wiggle-wiggle-wiggle.html

Easily the moistest oatmeal cookies I have EVER had!  If I was aiming for a standard chocolate chip and got one of these instead I would still be a happy camper – they are seriously that good!   The base recipe would also work well with craisins, going back to the healthy roots of this recipe.  Actually, any dried fruit would probably do well in this dough…thinking I need to get some dried cherries!!!!

If You Got

Chocolate Chip Banana Cakechoco_banana_cake

Welcome to Group A’s first posting session for 2015!  I’m so excited to be participating in the Secret Recipe Club for another year – and can’t wait to see how many awesome things I’ll get to make this year.  My first assigned blog of the year is Claire K Creations which is run by the fantastic Claire C.  Her bog is packed with all sorts of goodies running from the savory to sweet and healthy to decadent.  I decided to pick something in the middle, going with her Chocolate Banana Cake, figuring that the addition of bananas made it a “healthier” dessert option – I mean that’s how this all works, right???  I love that the recipe is inspired by one from a book and while I haven’t read that Jane Green novel, I have enjoyed a few of her works.   I did screw up a bit with the recipe as I totally missed that the chocolate was to be melted, and I totally had already folded in my chocolate chips by that point.  However it still turned out fantastic!

If You Got

Serves 8-10

Ingredients

1 cup chocolate chips

1 cup unsalted butter, softened

1 cup white sugar

3 eggs

1 cup plus 2 tbsp flour

1 tsp baking powder

2 tbsp cocoa

3 ripe bananas, mashed

Instructions

  1. Preheat to 325 and lightly grease a 9 inch tart or spingform pan.
  2. Cream together the butter and sugar for 10 minutes or until fluffy, continue to beat the mixture while slowly adding the eggs.
  3. Remove the bowl from the mixer stand and sift in the dry ingredients, folding them in to the batter.
  4. Stir in the mashed banana until the batter is even and then fold in the chocolate chips.
  5. Bake the cake for 45 minutes or until a toothpick comes out clean from the middle of the cake.
  6. Let it rest in the pan for 5 minutes before flipping it onto a cooling rack.
  7. Serve the cake warm topped with powdered sugar.
http://dancingveggies.com/2015/02/if-you-got.html

Oh, did I mention Claire is also an Aussie?  Another awesome part of her blog was finding out about all the local treats which my little sister will be exploring in just a few months when she heads south for her 6 month (or 18month) adventure in the Land of Oz.

Quick heads up – this is only 1 of 3 blog posts that I have going up today, so be sure to check all of them out!