I have been craving (with a capital "C") Cookies!! As far as I am away from even caring about processed and refined foods, I get this little bug every once in a while for a buttery, yummy chocolate chip cookie. Usually, the craving goes away, and I don't even bother trying to come up with a solution for it, but this time, that was so not the case.
I have tried honey based cookies in the past, and they always come out too cake-like because of all the extra liquid. It's almost like the cookies steams itself while it's cooking. This time, I boiled the honey into a caramel first and out came a crisp yummy cookie. Eureka...just what I was looking for!!
WHOLE WHEAT HONEY CHOCOLATE CHIP COOKIE RECIPE
1/2 c. Honey (raw, local)
1/2 c. Butter (organic, unsalted)
2 Eggs (organic, farm fresh)
1 tsp. Pure Vanilla Extract
1 c. Whole White Wheat Flour (organic, fresh milled)
2 c. Rolled Oats (organic)
1/4 tsp. Sea Salt
1/2 tsp. Baking Soda
1 1/2 c. Chocolate Chips (organic, 65% or higher cacao content)
Optional (but so much better with!):
1/2 c. Walnuts (organic)
1/2 c. Raisins (organic)
Preheat oven to 350
Bring the honey and butter to a slow boil in a sauce pan on medium high heat. Once it starts to boil, allow it to come to temperature of about 225. Remove caramel from heat and allow it to cool for 5 minutes. Whisk eggs in a separate bowl. Temper the eggs by adding a tablespoon of the caramel at a time to the eggs while whisking. Once you have added about half of the caramel to the eggs, you can go ahead and combine it with the remainder of the caramel. Add vanilla and mix well.
In separate bowl whisk together dry ingredients. Add the wet ingredients to the dry and combine. Your mixture will still be warm, so allow it to cool in the refrig for 30 minutes or so before you add the chocolate chips.
Once mixture has cooled and you have mixed in the chips, spoon the mixture onto baking sheets (makes about 2 dozen). Bake for 10-15 minutes or until just brown around the edges.