Monday, February 4, 2013

Eat Your Hips Off Double Chocolate Clusters

"What the fuck? You're asking me to eat my hips off?" No, I'm asking you to make cookies that are made with ingredients that aren't bad for you. In fact, these are probably a good indulgent "diet snack" for you to stock your cookie jar with. Jeesha kapeesha!

These cookies are awesome! They're soft, smooth (not gritty in the least), and best of all, super flavorful! They're made with whole wheat flour, oats, and a bit o' olive oil. See what I mean? I'm willing to bet these dream clouds contain fewer than 100 calories each. It's a damn good thing, too, because I seriously ate six of them over the weekend. And yet I still managed to step on the scale this morning and see that my weight is only 1.6 pounds from where I'm comfortable, and down 1.8 pounds from the week before. Score!

This is a really easy recipe that should be fool-proof. The biggest problem I had was keeping my fingers out of the bowl and away from my mouth. I wish I could wear this dough as lipstick. That may look weird, though, right? It may not complement my skin tone.

6 tbsp butter, softened in such a way that... nevermind.
2 tbsp olive oil (of course if don't have olive oil, you can just use more butter)
1 egg
1/2 cup white sugar
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 tsp baking powder
3 tbsp cocoa powder
1 cup whole wheat flour
1 1/4 cup oats (I always use old fashioned)
1/2 cup-ish chocolate chips

1. Preheat oven to 350'.

2. In a large bowl, combine all of your wet ingredients.

3. In a small bowl, combine all dry ingredients, less chocolate chips.

4. Slowly incorporate dry ingredients into wet. Use a hand mixer and grind the oats ever so slightly. You don't have to do it this way, but that's how I did mine, and they were fabulous! And I mean f-a-b-o-l-o-u-s. BTW, I love this song. I know, it's a shocker considering my main musical squeeze tends to be David Crowder. But I digress.

5. Stir in chocolate chips.

6. Drop rounded teaspoonfuls of dough onto ungreased cookie sheet.

7. Bake for 8-10 minutes. You won't be able to tell when these are browned, so just use your best judgement. Allow to cool on baking sheet for 5 minutes before moving to cooling racks.

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