Receta Chockablock Cookies
I blame this stomach ache on three things.
My kid-like nature and the natural tendency to “test” things.
My scientific background and need to officially test the results and weigh them against the controls
This article, most notably, the part about introducing suspect food sensitivities back into your diet and seeing how you respond.
Have you connected the dots? Maybe a picture will help?
Do you think you’ve guessed it? I’ve had a bite of a cookie that contains 1) sugar 2) gluten and 3) dairy. My three suspected food sensitivities. You’re wrong. Who ever stopped at a bite of cookie?
Or even 1 cookie? That’s all I’m saying about that.
It is 4:00am on the dot. I’ve been awake since 2:17 am nursing a stomach ache. Not that I’m counting or anything. Not that I’m noticing the time because of the sheer pain in my belly. Like I care about any of that.
Well, actually, I do. I’ve successfully proven that something in these cookies, may it be the diary, the wheat (albeit whole wheat!), or the processed sugar makes my body scream. So here’s to my doctor for being right. And here’s to me for being brave enough to test the waters. And stupid, too. So I’m putting myself back on a fruit-veggie-legume diet. And I will not complain, for I know the consequences. I’d rather have eggplant any day than this again.
Oh, so do you want to know about the cookies? Were they worth the diet break?
No. But that’s only because I’ve been awake for 1 hr and 20 minutes with a stomach ache. The cookies are very tasty. They are loaded with add-ins, chewy like an oatmeal cookie, and not completely sinful (unless you have a gluten-dairy-sugar sensitivity). The Omnivore loves them baked at the high end of the 15-18 minute range because they get just a little crisp. I liked them chewy, baked at the lower end of the range.
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Chockablock Cookies (adapted from Dorie Greenspan’s Baking From My Home to Yours)
- 1 ½ cups whole wheat pastry flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 stick butter, at room temp
- ½ cup sugar
- ½ cup molasses (not blackstrap)
- 2 large eggs
- 1 ½ cups old-fashioned oats
- 1 cup coarsely chopped walnuts
- 1 cup raisins
- 2 cups store-bought semi-sweet chocolate chips
- (note, the 4 cups of add-ins is flexible. I used some peanuts and M&Ms to reach that total)
Position the racks to divide the oven in thirds and preheat oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and shortening together at medium speed until very smooth, about 2 minutes. Add the sugar and beat for another two minutes.
Pour in the molasses and beat for 1 minute more. Add the eggs one at a time, beating 1 minute after each addition. Reduce mixer speed to low and mix in the oats, then add the dry ingredients, mixing only until they disappear into the dough.
Toss in the nuts, fruit, chocolate chips and turn the mixer on and off quickly a few times to incorporate.
(The dough can be wrapped well and chilled for up to two days. If you’d like, you can measure out the dough onto a baking sheet, freeze until firm, then put mounds of dough in a bag and freeze for up to two months; bake directly out of the freezer, adding a few minutes to the baking time.)
Place the mounds of rounded-tablespooned dough on the baking sheets, leaving about 1 1/2 inches between the mounds.
Bake for 15 – 18 minutes, rotating pans from top to bottom and front to back at the midway point, until the cookies are golden and just about set. Remove the baking sheets to cooling racks and let the cookies rest on the sheets for about 5 minutes before transferring them to racks to cool to room temperature.