Monday, July 29, 2013

Chocolate Chip Mookies

We have been having some crazy cool weather for July lately.  Last week, it was a breezy, cloudy 70 degree day.  Audrey had her heart set on going to the pool, but I really thought it was too cold.  So instead I said that we could stay home and make cookies, and she liked that idea!

We made chocolate chip mookies.  They are cookies with a muffin-like texture, thus the name mookies.  I originally found the recipe here.  I've tried baking a lot of different healthier, whole wheat muffin/cookie recipes, and they are never any good.  Too dry and dense and just not good tasting.  For a 100% whole wheat recipe, these mookies are surprisingly light and fluffy.  And they really do taste good, at least me and the girls think they are good!  We gobbled them up way too quickly.  They are still not the same as a real chocolate chip cookie, but for a healthier-ish alternative, they get two thumbs up from us.

In the original recipe, she gives lots of ideas for changing things up and adding different ingredients.  Here is the version that we make around here:

Chocolate Chip Mookies

1 cup oats
1 cup plain yogurt
1 egg
1/4 cup brown sugar
1/2 cup coconut oil (melted)
1 cup plus 2 T. white whole wheat flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 t. cinnamon
about 1/8-1/4 cup milk
3/4 cup chocolate chips

Stir together oats and yogurt.  Cover and allow to sit on the counter for about an hour.  (I'm usually impatient and don't wait that long, and they are still good).

Take the egg out and allow it to come to room temperature.

Preheat the oven to 375 degrees.

Add egg, sugar and coconut oil to the oats/yogurt mixture.  Stir well to combine.

In a separate bowl, combine dry ingredients.  Add dry ingredients to the wet ingredients and stir until just combined.

This is not in the original recipe, but at this point, I usually add in a little bit of milk to make the ingredients come together.  The dough is just too dry for me.  So I pour in some milk (I'm estimating about 1/8-1/4 cup) until the dough starts to stick together a little better.

Fold in the chocolate chips.

Plop heaping tablespoons of batter onto the baking sheet, and bake for 10-12 minutes until lightly browned and the top springs back up when you touch it.  Allow to cool on the baking sheet for a couple of minutes before removing them.

Makes about 15 mookies.  They are best eaten on the day they are made, but they are still pretty good on day two.  I've never had them last longer than two days, so I don't know how much longer they would stay fresh tasting and moist!


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