Chocolate Chip Cookies 

These are inspired by a recipe from Dorie Greespan – they may be the best chocolate cookies ever! I tried to make them a bit healthier by using oat and whole wheat flour, I also reduced the sugar. I think what makes them so magical is the ground almond meal! 

2 sticks of butter, room temp
1 c brown sugar, packed
1/2 c sugar
2 eggs, room temp
2 tsp vanilla
2 tsp cinnamon
1 c oat flour
1 c whole wheat flour
1 1/2 c all purpose flour
1 1/2 c almond flour or ground almond meal
1 1/2 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1 bag chocolate chips

In a stand mixer beat the butter on medium high for 2 minutes. Add sugars and beat for 2 more minutes until light and fluffy. Beat eggs in one at a time. Beat in vanilla. 

In a large bowl whisk together all the remaining ingredients except the chips.

Mix into the wet ingredients in 3 – 4 batches. Stir in chips and chill for at least two hours.

Preheat oven to 350. 

Using a small cookie or ice cream scoop, scoop the dough onto a cookie sheet. Bake for 8- 10 minutes depending on cookie size. Let cool on pan for 5 min then completely on a rack.

Makes about 36 small cookies.

Oatmeal Peanut Butter Chocolate Chip Cookies

  This recipe comes from the amazing Dorie Greenspan, the only tweak I made was using natural peanut butter instead of skippy, I just can’t buy skippy. 

3 c rolled oats
1 c flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
8 oz butter, at room temp
1 c peanut butter
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
12 oz chocolate chips

Preheat oven to 350.

Combine first 6 ingredients in a bowl.

Bear butter, peanut butter, vanilla and sugars together until creamy. Best in eggs one at a time. Add dry ingredients, 1/3 at a time until combined. Stir in chips.

Chill for at least 1 hour.

Bake 13 – 15 minutes until golden.

Makes about 50 cookies.

Alton Brown’s Chocolate Chip Cookies

These are some delicious chocolate chip cookies from the Amazing Alton Brown. The trick with great cookies is melting the butter and chilling the dough. I dare you to eat just one. You will need to break out your scale for this one.

8 oz unsalted butter, melted
12 oz bread flour
1 tsp salt
1 tsp baking soda
2 ozs granulated sugar
8 ozs light brown sugar
1 large egg
1 large egg yolk
2 TBSP whole milk
1 1/2 tsp vanilla
12 ozs semisweet chocolate chips

Sift together the flour, salt and baking soda into a bowl.

Pour the butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.

Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.

Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds.

Gradually add the dry ingredients, stopping a couple of times to scrape down the side of the bowl. Stir in the chips.

Chill the dough for 1 hour.

Heat the oven to 375 degrees.

Scoop the dough into 1 1/2-ounce portions onto parchment paper-line pan, 6 cookies per sheet.

Bake two sheets at a time for 15 minutes, rotating the pans halfway through.

Remove from the oven, slide the parchment with the cookies onto a cooling rack.

Bouchon Oatmeal Cookies with Chocolate Chips

I finally found something my oldest will eat, oatmeal chocolate chip cookies. So this week, I baked the Bouchon Oatmeal Raisin Cookies and swapped in Chocolate Chips for the raisin. Crispy on the outside and chewy inside – perfection!

1 c + 1 tsp flour
1 TBSP cinnamon
1 1/2 tsp baking soda
1 1/4 tsp salt
3/4 c packed brown sugar
5.5 oz butter, room temp
1 egg
2 tsp vanilla
2 cups oats
1 c chocolate chips
1/2 c walnuts

Preheat oven to 325.

Combine flour, cinnamon, baking soda, salt and whisk together. Set aside.

Cream butter in a stand mixer, add sugar best until creamy, add egg and best until combined. Add flour in 3 batches, add oats, chips & nuts and stir until combined.

Scoop cookies on the baking sheet lined with silicon mats. Bake about 10 – – 12 minutes until golden brown.

Makes about 4 dozen small cookies.

Pumpkin Cookies


This is my healthier version of pumpkin cookies. My 4 year old helped and added 2x the salt – which I think was an improvement. These are great little cookies and there’s even veggie in them!

1 c all purpose flour
1 c whole wheat flour
1/4 c date sugar
1/2 c coconut palm sugar
1 1/2 tsp baking soda
1 tsp baking power
1 tsp salt
2 tsp cinnamon
2 eggs
1/4 c canola oil
1 1/4 c pumpkin purée
1 c choc chips

Preheat oven to 325.

Combine dry ingredients. Add wet, combine. Use a scoop to scoop dough onto a cookie sheet. Bake 10 minutes, turn sheets, bake 10 more.

Makes about 2 dozen.