{recipe} soft & chewy chocolate chip cookies

{recipe} soft & chewy chocolate chip cookies

8.30.2013

I think I have 6 different "favorite" chocolate chip cookie recipes. It's just that, I get bored. Don't get me wrong, I'll make a winning recipe over and over again but I also love trying new stuff. I recently made these insane chocolate chip cookies and I'm never looking back. I'm so glad I stored some pre-portioned dough in the freezer for all those immediate cookie cravings. 

These cookies don't spread much when they cook precisely because the dough needs to be refrigerated before baking. Don't plan on making these cookies and eating them in 30 minutes. The crucial step is letting the dough chill which takes at least 2 hours. They are small but mighty delicious. They come out of the oven thick and gooey and they stay that way even after they cool. This is the chewiest, chocolatiest cookie I've ever had. Also, feel free to use your favorite combination of chocolate chips. This is just what I had on hand.

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{recipe(s)} happy camper

{recipe(s)} happy camper

8.30.2012

C is headed to Austin right now for a 4 day triathlon training camp! What may sound like work to others actually sounds pretty fun. In between training sessions, there are lectures on nutrition, strategy, equipment, etc. You basically eat, sleep and breathe triathlon for 4 days. And then, to top it with a cherry, they are racing on Monday!

Obviously, I couldn’t send C down to Austin without a sack full of snacks and treats. Here is what I packed for him.

• Overnight Oats
• Bacon and Egg Rice Bars
• Peanut Butter Granola Bars
• {gluten-free} Almond Butter Chocolate Chip Cookies

Peanut Butter Granola Bars
Makes 16 bars

These should probably be called {everything-but-the-kitchen-sink-bars} because I basically throw in whatever I have around. But the base ingredients remain the same.

• 1 & 3/4 C Rolled Oats
• 1 C brown rice cereal
• 3/4 C seeds (I used 1/4 C pumpkin seeds, 1/4 C sunflower seeds, 1/4 C chia seeds)
• 1/4 C finely ground flax seed
• 1/3 C raisins(or any dried fruit you like)
• 1/3 C chocolate chips
• 1/2 C brown rice syrup (or honey, or maple syrup)
• 1/3 C creamy peanut butter (preferably not the “all-natural kind”)
• 1 tsp vanilla
• 1/2 tsp cinnamon

Mix all dry ingredients. In a microwave safe bowl, melt peanut butter and syrup until smooth. Stir in vanilla and cinnamon. Pour over dry mix. (If using chocolate chips, freeze them before hand so they do not melt when mixed with warm peanut butter.) Transfer mixture to a foil lined 9x9 pan. Let cool either on counter or fridge. Cut and enjoy!

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