Recipe of the Week

With children returning to school for the new year, the days getting shorter, and the weather cooling, a cozy night baking cookies just might be an upcoming plan. 

During my childhood, I remember countless nights in the kitchen with my Mom helping bake our family recipe, “cowboy cookies” with rolled oats, chocolate chips, and maraschino cherry on top. A classic oatmeal chocolate chip cookie with the maraschino cherry as the “cowboy hat”! I often even licked the beaters with yummy cookie dough when we were done! Can you relate? (Of course, with my growing knowledge of nutrition and commitment to a healthy, active lifestyle today, this beater licking activity came to an end!)

While this recipe is not for my family cowboy cookies, it is very close second!

My favorite Pilates, Yoga, and Meditation instructor, Kristin McGee recently shared her favorite chocolate chip cookie recipe and I want to share it with all of you. 

Chocolate Chip Cookies

Ingredients

• 1 cup Butter (melted)

• 1/2 cup White Sugar

• 1 cup Brown Sugar

• 2 Eggs

• 2 teaspoons Vanilla Extract

• 1/2 teaspoon Lemon Juice

• 1/2 cup Rolled Oats (ground in a food processor or high-powered blender)

• 2 1/4 cups Flour

• 1 teaspoon Baking Soda

• 1 teaspoon Salt

• 2 cups Mini Chocolate Chips

Directions

Preheat your oven to 360°. Start by melting thebutter in a microwave-safe bowl or over the stovetop. Combine the white sugar, brown sugar, and butter, and mix thoroughly. Add the eggs, vanilla extract, and lemon juice. In a separate bowl, mix the ground oats, flour, baking soda, and salt. Combine the dry ingredients with the wet ingredients, and then fold in the chocolate chips. Scoop the mixture into ice cream-sized balls of dough onto a parchment-lined (or greased) cookie sheet. Bake for 9 – 11 minutes.

Yields: Approximately 24 – 26 cookies.