I woke up this sunny morning with a yen for chocolate cookies… for breakfast. With a cup of decaf… served on the porch.
The wonderful thing about Saturday mornings is there’s time for indulging such fantasies. So I got out the silver mixing bowls and baking sheet, and the delightful measuring cups and spoons of all different sizes, made of white plastic. These things must conjure up sweet memories from childhood, for I feel happy whenever I see them. I gathered ingredients from their various hiding places: the mouse-proof wood chest in the hallway where I keep dry goods, the top shelf of the cupboard, the fridge.
Now, as a single person usually living alone, if I bake cookies it’s me who’s going to eat them all! I still usually make a full batch, but today I was limited by the Earth Balance Whipped Buttery Spread—I only had about ¼ cup, plus a little extra for greasing the sheet. So there was no option but to make half a batch, and hope they would last long enough!
Here’s the recipe for the full batch; you can see it’s an easy one to cut in half.
Karen’s chocolate brownie cookies (*Adapted from The Joy of Cooking’s quick oatmeal cookies*)
Sift together:
- 1 c sifted whole wheat flour
- ½ t salt
- ½ t baking soda
- ½ t baking powder
- ½ t cinnamon
- 4 T (heaping) cocoa powder
In a separate bowl cream together:
- ½ c Whipped Buttery Spread (or other margarine or butter) + 1 extra T because it’s whipped
- ½ c brown sugar, packed
- ½ c white sugar
When smooth, mix in:
- 1 egg (try to use a small egg if making a ½ batch)
- 1 t vanilla
- 1 T rice milk (or milk or soy milk)
Turn on the oven to 350°. For me anyway, this is plenty soon enough to start preheating the oven!
Add the flour mixture to the wet ingredients, mixing until smooth. Mix in:
- 1 c quick cooking oats
Mix in:
- ¾ chopped walnuts
Drop the cookie dough onto a well-greased baking sheet, in lumps of about 2 T or a little more. A dozen should fit on most baking sheets.
Bake for 10 minutes. While the cookies are baking, make a cup of coffee, wash up the dishes, and take your vitamins.
Remove from the oven, and let set for 1 minute. Remove to a plate to eat immediately(!) or to cool further. Store in an airtight container to keep the soft chewy texture.
Substitutions:
– icing sugar instead of white sugar; the resulting texture is slightly softer, very good.
– spelt flakes instead of oats; these cook up slightly more chewy than the oats
– omit cocoa and use raisins or dried cherries instead of nuts
Basically, most substitutions will turn out well with this simple, adaptable recipe.
The final step is to take 3 or 4 cookies outside, along with a cup of coffee, and enjoy this incredibly yummy treat in the sunshine on the porch overlooking the creek and meadow.
And that’s exactly what I did!