Sunday nights at the Andersen house often include card games and cookies. This is our most frequently baked cookie. Dipped in a cold glass of milk, nothing says “home” better! I like to help people understand that a balanced diet includes a few treats now and then. However, because I eat so little refined sugar and flour, treats can be a bit too rich for my liking when I follow the original recipe. Thus, I usually cut out half the sugar and use whole wheat in most of my baked goods. These cookies still belong in the “Sometimes Foods” category, but they do have a good dose of fiber at 1 gram per cookie. Enjoy!
Hearty Mrs. Fields Cookies
- 1 Cup Butter
- 1/2 Cup Brown Sugar packed
- 1/2 Cup White Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 2 Cups Whole Wheat Flour
- 2 1/2 Cups Old Fashion Oats
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 6 ounces Mini Chocolate Chips
- 1 1/2 Cups Walnuts or Pecans chopped
Cream together butter and sugars. Add eggs and vanilla and mix until fluffy and smooth.
Put small amounts of oats in a blender and grind until it turns into a powder.
In a separate bowl, whisk together flour, ground oats, salt, baking powder and baking soda.
Mix one cup of dry ingredients at a time into the creamed wet ingredients.
Stir in chocolate chips and nuts.
On an ungreased cookie sheet, spoon a tablespoon of dough for each cookie and place 2 inches apart. Bake at 375 degrees for 6-8 minutes, until tops are lightly golden. Let cool on the sheet for about 2 minutes before removing with a spatula.
As with any other baked good, this task is finished a lot faster with my Bosch Mixer. (Affiliate Link) Oh, how I love my Bosch!
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