Tuesday, May 12, 2009

Stress-Reducing Chocolate Chip Cookies

Les, Lydia, and Andrew are all working over at the new house today. I had so much to do here at home that we thought it would be best for me to stay home. So, I'm a stay-at-home mom today, for sure! :)

This is what happens
when the rest of my family
is gone to work, and
I am home alone.

Stress-Reducing Chocolate Chip Cookies
We've just been under so much stress here lately with getting the new house in order and getting the old house ready for its new occupants that I thought it was time to surprise the family with some stress-reducing chocolate chip cookies.

I can just imagine all the fatigue emptying at the door as the smell of these luscious goodies meets them coming up the front steps. Knowing my sweethearts, a few of the cookies will be immediately gobbled up, then a few more after dinner.

If you have an especially stressful time in your family's life, why not give this recipe a try?

Stress-Reducing Chocolate Chip Cookies

Cream together:
1 cup brown sugar
1 cup granulated sugar
1 cup salted butter (*see note), softened to room temperature

Blend into creamed mixture:
2 room-temperature eggs, lightly whisked
1 teaspoon vanilla

In separate bowl, thoroughly whisk together:
2 cups unbleached white flour (or half whole wheat/half white)
2 1/2 cups rolled oats (grind in food processor or blender after measuring)
1 teaspoon baking powder
1 teaspoon baking soda
(*Note: If you are using unsalted butter, be sure to add 1/2 teaspoon salt here)

Add dry ingredient mixture to wet ingredient mixture a little at a time, blending thoroughly after each addition.

Fold in:
7-9 oz. milk chocolate bar (we use Hershey), grated or broken up into small bits in a food processor (do not use blender!)
12 oz. semi-sweet chocolate chips
1 1/2 cup broken pecan or walnut pieces (optional)

Form dough into golf ball-size balls by rolling them lightly in your palms. Place 2 inches apart on ungreased cookie sheet.

Bake at 375 degrees for 6 minutes, turning after 3 minutes to ensure they are evenly baked. Do not brown them. Cookies should be soft.

Let cool on pans for two minutes, then transfer to cooling racks -- or to paper towels on a counter top or table -- until completely cooled. Store in an air tight container.

These cookies are best if eaten within two to five days. However, I really can't say for sure since they've never lasted that long in our household.

Oops. Looks like one is missing already! :0)