Thursday, April 10, 2014
I usually stop by the cookie bin when I'm checking out of Whole Foods. They always have the best cookies and you can buy just one. Today's special was this everything cookie and it was amazing. It was chock full of white and dark chocolate chips, coconut flakes, pecans, rolled oats and cranberries. I naturally did what most people do after tasting a cookie like this, I went home and made my own. Three hours later, I'm pulling the first batch out of the oven and that's after letting the dough sit in the fridge for two hours.
This recipe is adapted from "The Sprouted Kitchen", website who adapted the recipe from "Small Plates and Sweet Treats" by Aran Goyoaga. I changed out the flours, and used walnuts and dried soft and juicy mandarin slices from Trader Joe's in place of pecans and coconut flakes.
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon vanilla
1 egg, room temperature
3/4 cup regular all-purpose flour
1/3 cup almond flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
3/4 cup chocolate chips
1/2 cup rolled oats
1/2 cups walnuts
1/4 cup dried soft and juicy mandarin slices (cut into slivers)(dust lightly with flour)
In a stand mixer, combine the butter and sugars and beat for 3 minutes. Add vanilla and egg, mix and scrape sides. Add in the flours, baking powder, baking soda, salt, cinnamon and nutmeg. Mix until dough comes together, do not over mix. Add chocolate, nuts and orange slivers, mix until combined. Pour out onto parchment paper and roll into a tight log. Refrigerate 1 to 2 hours.
Preheat oven to 350F.
Cut log into 1/2 inch rounds and place on a cookie sheet with silpat or parchment paper. Bake 8 to 10 minutes. The cookies should be slightly under baked. Cool on wire rack. Enjoy!
Makes 18 to 24 cookies, depending on the size.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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