Chocolate Chip Cookies (…and dinner)

The rest of the afternoon was spent relaxing, eating, some projects, and just enjoying Sunday with my family.

I watched This is 40 while Zach worked, and while it was a little painful to watch at times, I enjoyed it (MUCH better than The Master last night…awful).

A few of these little bowls were enjoyed during the movie.

Between the movie and dinner, Zach and I attacked a couple projects: enter hectic craziness.

By the looks of our apartment for awhile this evening, you would have thought we were unpacking…and in a way we were. We’ve been getting gifts from our registry and a lot of the boxes have just been sitting all around the apartment.

Tonights project was a wine glass rack from Pottery Barn from my granny.

Through the madness, we came up with this.

Zach did an amazing job. Thanks Babe 🙂 Way to use your new toy

Needless to say, dinner was postponed a bit due to getting out apartment back into one piece. On the menu tonight, Open Face Sammies and side salad

Our sammies included

farmers market bread
cheddar cheese
basil from the garden
farmers market heirloom tomato
mustard spread

The salads were simple:

farmers market greens
carrots
tomatoes from our garden
litehouse sweet onion dress

All together, fresh and delicious as always :). I love our homecooked, fresh meals.

And now we’re relaxing and watching a little Sunday night TV. What I’m really excited about tonight are the second little baking project I had this afternoon:

Chocolate Chip Cookies 🙂

I referred to quite a few different recipes for a basic dough base, and then just kind of worked with what we had on hand.

Homemade Chocolate Chip Cookies

Yields about 8 LARGE cookies, or 16 normal people cookies

Ingredients

2 cups of oat flour
3/4 – 1 cup of brown sugar
2 tsp of vanilla extract
4 tbsp EVOO
2 tsp baking powder
1 full egg, 2 extra egg whites
1 cup of chocolate chips

Prep

Preheat oven to 350
Combine all of the dry ingredients and mix
Mix all of the wet ingredients (order is not too much of importance)
Once you have dough, fold in chocolate chips
Cook for 12-15 minutes @ 350 (to be honest, I’m at high elevation AND we made HUGE cookies, so I cooked 2 cookies for 10 minutes @ 350, and 5 minutes at 325 after smashing them down a bit. Really, just bake at 350 and after 10 minutes, keep an eye on them)
Enjoy!

UPDATE: I should have been a little more clear in my recipe/description. I used out flour in these cookies, which absolutely affects the flavor. I love it, but it does change the density and flavor profile a little. I also did NOT use white sugar, because we didn’t have any, so I doubled the brown sugar. Zach said he could taste the difference, less sweet, but actually enjoyed it.

I don’t want to detour anyone from trying them, these cookies are AMAZING…I just wanted to point out for anyone who may try these: These are not flat, simple chocolate chip cookies. Zach said they were more like a scone texture, and he was spot on there, though it could have been due to letting them set in the fridge for a few hours before baking, and the fact that I made them HUGE piles of dough. Moving on…

If leaving you with cookies isn’t enough, I leave you with some pictures from our deck tonight