Monday, September 10, 2012

Back to the Oven

After pretty much having the whole summer off from any kitchen duties, I am back in the role of head chef here in the Robles household and with that I think it's about time we reinstated "Recipe of the Week" here in this (microscopic) corner of the blogging world.

I got to thinking the other morning, "What's something different that I haven't ever tried, or seen many recipes for, that would be totally delicious?" 

It started with something centered around brownies. And somehow the idea of almond butter got thrown into the mix so I started exploring how I could combine the two. However, my searching on the internet for recipe inspiration left my taste buds dry.  

If you're someone who requires a gluten free diet, then an almond butter brownie search might be right up your alley, but for this gluten lovin' girl with a need to bake something totally great, I just wasn't feeling it. 

Although I would be curious to try these sometime when I'm feeling more adventurous.

Side note: speaking of adventure, I did try these "No Flour, no Sugar, no Butter Cookies" the other day. They were....interesting. Not too bad actually. They would be good for those every day sweet treat desires, but I would not recommend them as a solution to fix a serious chocolate chip cookie craving. End side note.

After nixing the brownie idea, I went back to my dreaming up something tasty. My mind was pretty set on using almond butter for some reason. Finally, it hit me: Almond Butter Cookies.

So easy right?!? Just sub almond butter for peanut butter in a peanut butter cookie recipe. Seriously, why did I not think of that before??

But then my mind, ever so dessert centered, took it one step further on the deliciousness scale. Or the healthy scale depending on how you choose to look at it...I choose healthy for the sole of purpose of having justification to eat more cookie dough.

Confession: I am pregnant and I still eat cookie dough. *Gasp* I know, I know, I'm sorry. I can do the alcohol. I can do the cheeses. I can do the caffeine. But the cookie dough was my one weakness. I do limit myself drastically compared to my non-pregnant cookie dough eating days if that makes it any better. I only take a little itty bitty pinch now--just to test the dough of course--as opposed to a whole ball (or two or three) before. 

Anyway, Almond Butter Oatmeal Chocolate Chip Cookies were conceived (clearly I got baby on the brain) this weekend and the results were surprisingly good.


Obviously the oatmeal constitutes the "healthy", although chocolate chips could be classified as healthy as well, from a psychological and emotional standpoint of course, because, let's just be honest here, sometimes chocolate really is the best healing you can get after a rough day.


These babies have a nice crust on the outside but are oh so soft on the inside.


The almond butter makes them sweeter than a traditional peanut butter cookie. I used all brown sugar because that is all I had on hand (I could only carry so much back from the grocery store the other day and opted to buy brown sugar over sugar because the box was smaller) which gave these a nice flavor and kept them moist, but probably contributed to the sweetness.

With the addition of whole wheat flour (again, it's all I had on hand) it's safe to eat more than one because it's a good serving of whole grains. 

Plus, almond butter is a good fat so you can eat guilt free. Well, if you pretend there's no butter or sugar in them you can.

Guten Appetit! 


Almond Butter Oatmeal Chocolate Chip Cookies
Adapted from Brown Eyed Baker

1 cup Flour*
1 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Unsalted Butter, at room temperature
1/2 cup Almond Butter
3/4 cup Brown Sugar**
1/2 teaspoon Vanilla 
1 Egg
1/2 cup Rolled (aka Old Fashioned) Oats
1 cup Chocolate Chips (I splurged on Ghiradelli, totally worth it if you ask me)

*I used all Whole Wheat Flour and was pleased with the results. Even Luis couldn't tell they were "healthified" However, if I were making these to share with others, I would probably use all purpose, or experiment with half wheat, half regular. 

**The original recipe calls for 1/2 cup sugar and 1/3 cup brown sugar. The brown sugar kept the cookie moist considering I used whole wheat flour, however, it added to the sweetness of the cookie. If you like things a little less sweet, try the original sugar proportions, I just haven't tried it myself to know how it affects the flavor and/or texture.

Preheat oven to 350〫F. 

In a medium bowl, sift together the flour, baking soda and salt. In a large bowl, beat butter, almond butter and sugar together for about 3 minutes. Add in the vanilla and the egg and mix until they are fully incorporated into the dough. Pour in the flour mixture and mix on low until just combined. Stir in the oats and chocolate chips. 

Form dough into 1 inch balls and drop on cookie sheet. To get that nice, crinkly cookie texture on top, check out this method for forming dough balls.

Bake for 8-10 minutes or until golden around the edges.   



     

2 comments:

Carissa said... Best Blogger Tips

Oh my goodness, these look delicious. I am glad you are feeding baby J good food. Gotta teach shim early in life about the important food groups. Cookie Dough being one of them ;)

Anonymous said... Best Blogger Tips

Nice post. I went through the post I found it very informative and useful. Thanks for sharing.

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