I wanted to thank my mom this week especially, for getting us a recipe. She had a couple funerals to go to and was at the bedside of a friend who died. Not only that, but she spends a couple hours a day with her 94 year old mom at the nursing home, and my dad stays home and takes care of his mom who is almost 95 and needs around the clock care! So thanks mom for getting this to me in the wee hours of the morning!
Here is her post!
I’m not feeling real healthy-creative tonight, so guess what we get for a weekend treat this week…..yeah, it’s cookies, heavy duty and chuck full of everything but tofu! We had them last summer at Dustin’s picnic, if you happened to be there. But I suppose we can see how healthy we can get them and and still be to-die-for, eh?!
SIERRA NUGGETS~COUNTRY STYLE CHOCOLATE CHIP COOKIES
1 c. butter
1 c. brown sugar
1 1/2 c. white sugar
1 Tbls. milk
2 tsp. vanilla
2 eggs, beaten
1 c. crumbled whole grain cereal flakes
3 c. quick oats
1 1/2 c. flour (combine some whole wheat with unbleached white)
1 1/4 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 c. shredded, unsweetened coconut
2 c. chocolate chips
1 c. of any combination of: walnuts, peanuts, sunflower seeds,
pine nuts, pecans, etc.
1/2 c. raisens or craisens
So, do the usual, like cream the butter and sugars, add the milk and eggs, sift the dry ingredients, add them to the creamed mixture, and stir in the nuts, etc….I use my extra heavy duty mixer for this one and mix everything with it….. it would stall out your electric light weight hand mixer.
Bake at 350 degrees for 10-12 minutes; makes around 8 dozen.
Now, for the fun part….trying to redeem these puppies enough to make it into Dustin’s blog-ha! Guess we already have, somewhat, but another thing I have started doing is using Ghirardelli 60% cacao bittersweet chocolate chips; these chips are HUGE and have
5 calories in each chip (now who asked for that info, for pete’s sake?!), but they sure are good for snitching while baking! Then of course you can always use organic sugars and flours, and cage free, omega-3 rich eggs. I am not one for experimenting much with substituting applesauce for the butter, or maybe honey for some of the sugar; I think soft cookies would lend themselves to that more so than this recipe. But, having said that, would love to see if some of you are more adventuresome and come up with some great substitutions for us!
Sometimes I double this recipe-gotta’ find a huge dishpan! If you have the freezer space, you could freeze balls of dough on cookie sheets and store in ziploc baggies; then you can bake up just enough for one dessert and have them hot out of the oven :). Warning: whatever you do with all of this cookie dough, beware of the cookie sneaks who love the stuff as much as the baked product~~burying it deep in the freezer may work!
Okay, let’s bring on the recipes…..I can only imagine what treats you are enjoying down there in Sao Paulo, Brazil (I forget your name), for example; and I’m sure there are some chefs out there who are doing sweet miracles with tofu and honey and organic dark chocolate~!
Click on links below of past recipes!