Eating Well’s “Healthy” Chocolate Chip Cookies

I was recently in a hospital when a delicate melody played for a moment over the intercom system. A nurse explained that every time a baby is born they play music so everyone in the facility can enjoy the moment. (If a child is born overnight, they smartly wait and play the music in the morning.) Such an affirmation of life and joy.


It got me thinking of other sounds that collectively help us share a moment.
In Tacoma, WA, a man steps onto his deck and plays taps each night at sunset out of respect for those serving in the military.
Church bells sound to encourage us to gather and join in.
Dinner bells call children to come in for a meal or for the night – at least they used to.
Noon whistles still blew in small towns when we moved to Iowa. I suspect to encourage everyone to eat in unison. Iowans like order.


Sound is important, but as powerful as it it, I think smell may trump it.
That’s why when my grown daughter stopped for 15 minutes as she passed through our state, I had a powerful smell waiting to smack her in the face.
What was it?
The smell of chocolate chip cookies (ccc’s) just coming out of the oven. These also had pecans. Her fav.

These were not just any ccc. I saw this recipe in Eating Well Magazine’s August 2012 issue. They were celebrating ten years of publications by featuring their best recipes in a number of categories. Touted as the “best cookies” they were created by Beverley Sharpe. My only big gripe was that the directions said to bake them for 15 minutes, which seemed way too long. I set my timer for 12 minutes and I felt they were already too done. Ten would be about right.

I wanted to stay fairly true to give these a test drive. And I liked them, but I wouldn’t say I LOVED them.

And I know we can make an even healthier ccc because I developed and posted in March.
Please make both and let me know what you think.Clare’s healthy chocolate chip cookies – March 15, 2012.

Clare’s healthy little bite

OK drooling yet? Let’s bake.

Ingredients for Bev’s Chocolate Chip Cookies from Eating Well Magazine
3/4 cup rolled oats
1 cup whole wheat flour ( I used ww pastry flour)
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsalted butter, softened
1/4 canola oil (or coconut)
1/3 cup sugar
1/3 cup brown sugar
1 large egg
1 tsp vanilla
1 cup chocolate chips
1/2 cup chopped pecans (not in the original recipe, but how could I leave them out?)

Directions
Preheat oven to 350 degrees F.
Mix together the oats, flour, soda and salt. Set aside.
In a large bowl, beat the butter, oil, sugars, egg and vanilla until fluffy.
Add the dry ingredients and beat just until blended.
Stir in the chips and nuts.
Drop by spoonfuls onto an ungreased cookie or bar sheet.
Bake 10 – 12 minutes.

Cool, eat enjoy.
Makes just over 2 dozen, so a small batch. Please eat responsibly – whatever that means.

Please let me know what you think of either of these yummy recipes.

Follow Me on Pinterest

4 thoughts on “Eating Well’s “Healthy” Chocolate Chip Cookies

  1. Pingback: Cookies for a Queen-Sized Sweet Tooth | Nana Clare's Kitchen

  2. Clare:
    Why were you in the hospital? Hope nothing to serious.
    We still need to get together with Char for lunch or dinner with you,Ken,Char and Steve.
    Ann

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>