Chocolate Chip Cookies
These are the healthiest, yummiest, bestest things EVER! We make these all the time, and have for years. They are tried and true.
2 Cups Butter
2 Cups Sugar (We use sucanat)
2 Tsp Vanilla
4 Cups Flour (I usually use whole wheat, but the last few times I have used rye, and it seems to work better)
5 Cups Rolled Oats
1 Tsp Salt
2 Tsp Baking Powder
2 Tsp Baking Soda
2 Cups Chocolate Chips (I use dark ones)
Cream butter and sugar together. Add eggs and vanilla. Place 3/4 cup rolled oats in blender at a time and blend until it resembles a coarse flour (We have a Bosch and it can handle all the rolled oats at once). Add flour, the blended rolled oats, salt, baking soda, and baking powder. Finally add the chocolate chips. Bake at 390 degrees for 9 minutes on an ungreased cookie sheet. Makes: not enough. We always eat our cookies frozen. That may seem strange, but that's just how we like it.
Next we made:
Delicious Whole Grain Dough2 Cups Water
4 Tbsp Apple Cider Vinegar
4-6 Cups Whole Wheat Flour
Blend ingredients in a mixing bowl (dough may be quite firm); lay plastic wrap snugly on top of dough; cover bowl with a damp cloth and let sit 12-24 hours.
1/4 Cup Very Warm ( But not hot) Water
1 Tbsp Active Dry Yeast
1/2 Tsp Baking Soda
1/2 Tsp Honey
Blend and let stand for 5-10 minutes or until it bubbles up.
1/3 Cup Melted Coconut Oil or Butter, or Olive Oil
1/3 Cup Honey
2 Tsp Salt
Blend the ingredients in measuring cup; work into dough followed by proofed yeast until all is well blended.
2-3 Cups Flour
Add Flour in the bowl until dough can be handled easily outside the bowl; turn out of bowl and knead 20 minutes or 600-800 strokes (I do mine in the Bosch for 20 minutes) until smooth and resistant to kneading action, adding more flour as needed to prevent sticking.
1st Rise Place dough in a lightly greased bowl, grease top of dough, cover with a damp cloth; let rise in warm place until double in size, about 1-1 1/2 hour.
2nd Rise Punch dough down gently, turn it over; cover and let rise until double in size, about 45 minutes.
Punch dough down ; place on counter with a little flour under it; knead briefly, round it up and cover with a damp cloth; let it rest 10-15 minutes. Shape dough into cinnamon rolls. With sugar and cinnamon in the middle. I'd give you directions for this, however I'm not sure I could do it accurately enough that it would make sense. However after making the rolls, place in 2 pans with the sauce below.
Gooey Cinnamon Sauce
1/2 Cup Butter
2 Cups Brown Sugar
1/2 Cup Whipping Cream
1/2 Cup Corn Syrup
1 Tbsp Cinnamon
Mix together and place in the bottoms of 2 pans. Place cinnamon rolls in the sauce, Bake at 350 degrees for 25 minutes or until done. Flip cinnamon rolls out onto tin foil as soon as they are our of the oven. Walla you too can enjoy these fabulous cinnamon rolls!
Alright, and the last thing we made was:
Peanut Butter Chips and Jelly Bars1 1/2 Cups Flour ( I used Barley flour and it worked well)
1/2 Cup Sugar (Again I used Sucanat)
3/4 Tsp Baking Powder
1/2 Cup Butter
1 Egg, beaten
3/4 Cup Grape Jelly ( I used PC's Twice the Fruit Strawberry Jam, it's all we had on hand and it worked fine)
1 2/3 Cups REESE's Peanut Butter Chips, divided
Stir together flour, sugar, and baking powder. With pastry blender cut in butter until mixture resembled coarse crumbs. Add egg; blend well. Reserve half of mixture; press remaining mixture onto bottom of a greased 9x13 inch pan. Spread Jelly over crust. Sprinkle 1 cup of peanut butter chips over jelly. Stir together reserved crumb mixture with remaining peanut butter chips; sprinkle over top. Bake at 375 degrees for 25- 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
I know after reading this post you are all probably thinking, "Boy she must be fat!" But I'm just about to go to the gym, honest! Have a great night everyone, God Bless!