Truth be told, I have 3 dietary ‘vices’. They are the 3 C’s- coffee, cheese and chocolate and I must consume at least a little of each on a daily basis for my happiness. I really don’t feel too guilty about enjoying these, to be perfectly honest. Coffee has numerous good studies that indicate it is beneficial in reducing Parkinson’s disease, liver disease and depression. Not to mention, I use coffee as a vehicle for milk, which I don’t drink often. As for cheese, I choose light cheese when I can, typically in the form of a mozzarella cheese stick that I grab with an apple or pear when running out the door. But if you’ve got a good bleu cheese, I will indulge a bit. And chocolate- well, do I need to explain?

I have always loved homemade cookies, dating back to when I grew up. My mom treated us about twice a month to a batch and I can still remember the perfectly soft, chewy texture. When I make cookies now, I tweak the recipe just a tad, which reduces the butter content by 25% and use a wee amount of whole wheat fiber which produces a richer texture. Trust me, you’d never notice these slight changes! This is not health food. It is soul food.

Preheat oven to 375 degrees


Ingredients:

1 1/2 sticks butter, softened (accept no substitutes)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. baking soda
1 tsp. vanilla
1 tsp. salt
2 eggs
1 3/4 cups all purpose flour
1/2 cup whole wheat flour
1 (12 oz) bag semi-sweet mini chips
1/2 cup almond slivers

Directions:
In a large mixing bowl, place butter, brown sugar and white sugar together and cream on high speed for ~2 minutes.
Add 2 eggs and beat the mixture together.
Add the baking soda, salt and vanilla and continue to blend.
Add the all purpose and whole wheat flour into the butter/sugar blend until flour is absorbed.
Add the chocolate chips and almonds to the batter.
Drop one tsp. of batter on a cookie sheet until the sheet is filled with ~12 cookies.

Makes 36 cookies. Nutrition information per cookie: 144 calories, 7.1 grams fat, 1.8 grams protein, 19 carbohydrate, .7 grams fiber, 19 mg cholesterol, 164 mg sodium

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