Spring Break Cookies: Chocolate Chip and White Chocolate and Pistachio

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It’s not easy blogging on the road. Somehow I felt I was a really sad person for packing my laptop, but I had work to do, so that’s my excuse! We’re in DC for a quick spring break trip, after the kids’ grandparents’ plans to visit us from London were scuppered by an unpronounceable Icelandic volcano’s ash clouds.

Before we left home though, my boys and I rang in spring break with a batch of fresh, warm cookies. Sure, there’s plenty of perfectly good cookies out there in the stores, waiting all alluring and large and moist and studded with nuts, but I like to know that when my boys want one, some of those calories are going to count in a good way. And not just be plastered immediately on the hips!

I came up with this cookie years ago and have been very pleased with the fact that it’s delicious, even after fiddlings to boost its nutritional value. It’s mostly wholegrain flour, oats (for soluble fiber) and soy flour (for protein). Good stuff in every bite!

But there’s also the feel-good taste-good stuff – chocolate chip cookies need chips after all. There are two types of the latter here – divide the batter in half, add choc chips to one, and white choc chunks and pistachios to the other.

My son says they’re yummy with tea 🙂 Not that he drinks tea but he does have an awful habit of dunking cookies in mine!

  • butter, 1 cup (2 sticks)
  • brown sugar, 1 cup
  • white sugar, 1/2 cup
  • eggs, large, 2
  • wholegrain flour, 1 cup
  • soy flour, 1/2 cup
  • oats, 1/2 cup
  • unbleached plain flour, 1/2 to 3/4 cup
  • baking soda and baking powder, 1 level tsp each
  • salt, 1/2 tsp
  • vanilla essence, 3/4 tbsp
  • chocolate chips, as needed (say, 3/4 cup)
  • white chocolate chunks and pistachios, 1/2 cup each
  1. Preheat the oven to 375F
  2. In a food mixer, cream the room-temperature butter and sugars with vanilla till creamy
  3. Add the salt and eggs, process till fluffy
  4. Sieve the flours together with the baking soda and powder. Add it to the creamed butter and sugar in 3 stages
  5. Leave the batter in the fridge for 15-30 minutes. This makes it easier to shape the cookies
  6. Drop dough by the tablespoonful onto cookie sheets and shape (or shape with hands into balls and then flatten gently)
  7. Bake 12-14 mins, till just golden brown at the edges
  8. Remove, allow to cool and store in an airtight container 🙂
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April 20, 2010. Tags: , . Baked Goods, Cookies, Kids Cuisine.

One Comment

  1. deb Levy replied:

    Sounds delish!! Too bad you didn’t have some in your bag at the zoo today. Would have gone great with the elephant antics. 🙂

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