These cookies are moist, rich in flavor, and full of good things like oats, chia seeds, chocolate chips, cinnamon and vanilla. They somehow bridge that gap between healthy and luxurious, and they always disappear quickly at my house.
The weather has definitely turned in the past few days, and it feels more and more like fall and less and less like a lingering summer. The blustery wind is blowing leaves off the trees, and the trees themselves are becoming so colorful, seemingly overnight. The sunsets have been stunning and dramatic lately, and they are occurring earlier and earlier. Now I get to watch the sunsets as I am walking with my soccer-mom walking buddies, and our kids end up practicing soccer in the twilight, not stopping until dark. Last night’s sky was especially dramatic, with windswept clouds turning from gray to dark orange, making the colorful leaves look even more vibrant in the glowing light. There is something cozy about spending time with friends outside in the dark, while our kids run and chase and laugh.
Chilly days and nights call for jackets, hats, gloves, and cookies! This cookie recipe is a favorite of mine, because the cookies turn out so delicious, and there are some healthy ingredients in there too. It is based on a recipe I found on the inside of the lid to my Quaker oats container, though I have made a few changes, including adding chia seeds and chocolate chips. I have noticed an improvement in the taste and texture of my baked goods since I have been using butter from grass-fed cows (I have mentioned this before), and the nutritional value of such butter is improved. The oat and whole wheat flour provide fiber, vitamins and minerals, while the chia seeds contain vitamins and minerals, protein, antioxidants, and Omega-3 (good) fatty acids.
Just like with everyone, there is a lot going on right now, a lot of balls in the air, so to speak, and sometimes I find myself worrying about things I cannot control. Although I know I am not supposed to do that, sometimes I do it before I realize I am doing it. That’s when it’s important to be aware of my thoughts, take a step back, and get some perspective. We all have different ways of gaining perspective. For me it helps to go outside and exercise, bake, talk to a trusted person, or read. And this dramatic weather is really something that can make a person feel emotional. It is sometimes essential to just drop everything and get out into the gorgeous autumn and be in the present moment. There is nothing like the present moment to give a person some healthy perspective. I always turn to one of my favorite poems at this time of year to put this feeling into words, and I know I shared this excerpt last year in October. But I will share it once again, because I love it so much, and it is so fitting right now. It is the third stanza of “A Vagabond Song” by Bliss Carman: “There is something in October sets the gypsy blood astir;/We must rise and follow her,/ when from every hill of flame/ she calls and calls each vagabond by name.” I hope you have a wonderful weekend, and that you get a chance to get out and experience the beauty of October, along with the comforts of warm cookies and a cup of your favorite drink.I am sharing this recipe over at Angie’s Fiesta Friday, co-hosted this week by Effie at Food Daydreaming and Lindy at Lindy Mechefske.
Oatmeal Cookies With Chocolate and Chia
- 1/2 cup (8 tablespoons) plus 6 tablespoons of unsalted butter, at room temperature
- 3/4 cup of brown sugar, firmly packed
- 1/2 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla
- 1/2 cup of whole wheat flour
- 1 cup of unbleached all-purpose flour (you can also use whole wheat pastry flour if you prefer)
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt (optional)
- 1 tablespoon of chia seeds
- 3 cups of old fashioned rolled oats, uncooked
- 1/2 cup of chocolate chips
Preheat your oven to 350 degrees Fahrenheit.
In a large mixing bowl, mix (I like to mix them by hand, but you can use an electric mixer if you like) the butter and the sugars until smooth and creamy. Add the eggs and vanilla and stir vigorously, until well-combined.
In a small mixing bowl, combine the flours, cinnamon, baking soda, salt, and chia seeds.
Add the dry ingredients to the bowl with the butter mixture. Stir until well-combined. Then stir in the oats. Mix again until the oats are incorporated. Stir in the chocolate chips, until well-combined.
Drop the dough by rounded spoonfuls onto baking sheets. Bake in your 350-degree oven for 8-10 minutes, or until lightly golden brown. Let them cool 1-2 minutes on the baking sheet before moving them to a wire rack to cool completely. Once cool, store them tightly covered. Enjoy!