While some facts about the history of that American classic, the chocolate chip cookie, are in dispute, there seems to be agreement that it originated at the Toll House Inn in Whitman, Massachusetts, back the the 1930’s. Legend has it that the cookie became known around the U.S. when World War II G.I.’s from Massachusetts shared cookies sent from home with their fellow soldiers. The typical recipe includes both brown and white sugar, white flour, eggs and butter or shortening. No wonder that new, nutrition-dense versions are becoming ever more popular. Susanne Jensen, natural foods chef and cooking teacher, made these cookies last Monday for our weekly vegetarian dinners in Palo Alto, and received many requests for her well-loved recipe. She shares her recipe after the jump. Can a cookie this good be healthy as well? Try baking some, and see…
SUSANNE JENSEN’S CHOCOLATE CHIP-OATMEAL COOKIES
(Makes 20-22 cookies)
1 ½ cups rolled oats, ground to a coarse meal in a food processor or blender
1 cup whole wheat pastry flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 cup hazelnuts, chopped coarsely
1 cup malt sweetened chocolate chips
1/2 cup walnut or canola oil
1/2 cup maple syrup
1/4 cup rice syrup
2 teaspoons vanilla
1. Preheat oven to 375 degrees.
2. Oil cookie sheet.
3. Place ground oats, flour, salt, baking soda, hazel nuts and chocolate chips in a large bowl. Mix well.
4. In a smaller bowl, combine oil, maple syrup, rice syrup and vanilla. Whisk together.
5. Stir wet ingredients into dry.
6. Shape dough into golf ball-size balls and place on baking sheet. Flatten dough to a thickness of 1/3 inch.
7. Bake for 15-20 minutes. Transfer cookies to a wire rack for cooling.