I am beyond excited to introduce my best friend Sarah and her amazing recipe for Snow Day Cookies. Sarah and I know each other from college at The Catholic University of America and even though now we live pretty far apart, we have shared moments during all 3 pregnancies together (how crazy awesome is that?!). She is truly an inspiration to me. And with that –
A little bit about Sarah:
Sarah writes from Missouri. A former music teacher, she is a military wife to a heroic husband and mom to three: 2 beautiful girls (ages 4 and 2), and a 4 month-old baby boy. She has experience in blind and special needs mothering, loves all things Catholic, running, hiking, baking, and living life with her family, 2 cats, and puppy.
Snow Day Cookies
a.k.a. Our Family’s Favorite Chocolate Chip Cookie (and Healthy!)
Perfect recipe for a snow day or, if you are like our family, the almost daily cookie-baking venture. Some people claim it is the best cookie they’ve had and are surprised to find it is also healthy. The combination of oat, walnut, white whole wheat, and white flours yields the traditional chocolate chip cookie texture of soft, melt-in-your-mouth chewiness with a subtle crisp to the outer edges, but adds a depth of flavor. A hint of nuttiness compliments the chocolate chips and is balanced by a robust brown sugary vanilla taste.
- 2 Tbsp Butter
- 3 Tbsp Refined Coconut Oil (Does NOT taste like coconut but has many health benefits and bakes like butter)
- 1 Tbsp Pure Vanilla Extract
- 2/3 C Brown Sugar
- 1/4 C White Sugar
- ¼ C Walnuts
- ½ C Oats
- ¼ C White Flour**
- ½ C White Whole Wheat Flour
- 1 Tsp Baking Soda
- 1/8 Tsp Salt
- 1 Egg
- Chocolate Chips (proportion as desired…our favorite combination is white chocolate chips, peanut butter chips, and milk chocolate chips. Milk chocolate chips and Ghiradelli 60% cocoa chips are also a popular combination.)
- Preheat oven to 350° F.
- Melt butter and coconut oil in a microwave safe bowl until soft. Stir vanilla and sugars in, mixing well, then beat in egg.
- Combine walnuts, oats, flours, baking soda, and salt into a blender and blend until a fine flour is formed and well mixed.
- Add the flour mixture and chocolate chips to the butter mixture and stir well.
- Place desired size of cookie dough balls onto a cookie sheet lined with parchment paper and bake 8-10min, or until the cookies appear as pictured below. Immediately slide parchment paper with cookies on it onto the counter or other cool surface.
**Substitutions can be made with the flours for healthier cookies, gluten free options, or walnut allergies. Outcomes work best with some cornstarch added into the measuring cup for gluten free options. Also, if you prefer a firmer cookie, bake longer or add 1 Tbsp corn starch. For a puffier cookie, add a little baking powder and a sprinkle more flour.
Hope you enjoy!