Please Can I Have That Cookie Recipe?

That's what I said the first time I tasted these cookies, and that's what I hear every time they are served. Quite possibly, these are some of the best cookies on the planet. I played with the recipe I was given and tried to make them nutritious enough to serve as a guiltless treat for my kids...and the grownups too.

Oatmeal Walnut Chocolate Chip Cookies:

2 sticks unsalted butter

1 cup of sucanat

2 eggs

2 teaspoons vanilla extract

1 1/4 cups oat flour (or whole wheat)

1/2 tsp baking soda

1 tsp kosher or sea salt

3 cups rolled oats

2 cups finely chopped walnuts

2 cups Nestle's milk chocolate chips

Preheat oven to 325 degrees

In a small bowl, mix together flour, baking soda, salt and nuts. Set aside.

In a large bowl, cream together butter and sucanat with electric hand mixer.

Beat in eggs one at a time, then stir in vanilla.

Add flour mixture and stir together until wet.

Add oats and chocolate chips and combine with a wooden spoon until evenly mixed together.

With a cookie scoop or teaspoon, drop on ungreased baking sheets.

Bake for 12 minutes. Allow to cool for 5 minutes before removing from baking sheet.

Variation:

Omit the chocolate chips and walnuts.

Add 1 tsp cinnamon, 2 cups finely chopped pecans, 1 cup craisins, 1 cup chopped dried apples.

A Good Egg

One can't underestimate the importance of a good egg.

I have heard the egg be used as a symbol for life, health, friends, and even an example of the holy trinity. But let's stay simple here. In cooking, it's a good place to start and it's a critical ingredient in many delicious recipes. But there is no replacement for the good ones. On the other hand, having bad one might leave a memory you wish you could forget. So when choosing an egg it is important to remember a few details: 1)Don't buy the recalled ones. 2)Find a local farmer or friend who raises pasture hens. 3)If you must buy eggs from the store, look for eggs that are fresh, all-natural, grain-fed. I like the Farmhouse eggs at wal-mart for best bang for your buck. Compared to the ones sold at local specialty shops, they are half the price and have a nice rich yolk.

There are many ways to have eggs. At our house they are eaten any time of day. I'm going to share a method for a soft-boiled egg. It's one of the favorites for the kids because they love to dip strips of toast in the creamy yolk.

Leave eggs out of the refrigerator so they come to room temperature. Boil water in a small sauce pan. Once the water is at a good boil, place the egg in the water with a spoon. Set timer for one minute. Once you hear the timer, turn off the heat and place a lid on the saucepan. Set timer for another 6 minutes. At the end of the time, remove the egg from the pan immediately and place in an egg cup. Swiftly tap the side of the egg with the edge of a spoon, then remove the top of the shell with a scoop of the spoon. This will reveal an egg with firm whites and a creamy yolk. Serve with slices of toast. Removing the remaining whites of the egg can be done by simply by gently scooping out with the spoon.