Hello, Friends. I haven’t shared in this space for quite some time now. I’m going to be really honest with you here today. The current state of our nation, our world, our city has been weighing heavily on me. During my absence here, I thought of this space and of all of you often.
As most of you know I live in the heart of NYC, which feels to me, to be the epicenter of all things Covid19 right now. Jonathan is a doctor, still working harder than ever here in Manhattan and both of those things have filled me with fear and sadness, doubt and uncertainty. Over the past several weeks, so many of you have lost people that you love. Many of you know those that are critically sick. Many of you are worried about your jobs, your families and your homes. I feel for every single one of you and I want you to know that I am no different. I have lost and I have worried. I still do.
My reasons for returning today to share some lighthearted content with you stem from my need to want to create some normalcy for those that I care about in a world where everything seems so uncertain right now.
My boys are both home from school now and they are finding comfort in my kitchen and I have to tell you, so am I. Jonathan so looks forward each day to decompressing at the kitchen counter with a homecooked meal and during a time when I feel like I’m having a hard time helping everyone in my house to feel better, somehow cooking for them is helping.
I know that groceries are hard to come by. I know that some of us are sick to death of cooking and cleaning up after our families but I also know that lots of us are craving content that doesn’t involve Covid.
So, long story short is that I decided to return today with a recipe that my family has been finding comfort in…in hopes that it will do the same for you. I hope you will look forward to returning to my website for a little escape each week and I hope from the bottom of my heart you know that I never want this to come off as insensitive.
I have missed the connection with all of you so much and you have all been in my thoughts and prayers.
(Insert Deep Breath Here!)….
Today’s recipe is one that I can’t stop making for my family. My Extremely Oaty Chocolate Oatmeal Cookies got me through the first few weeks of quarantine. Each day I looked forward to my cookie and cup of hot tea to get me through. It was MY comfort food, odd for me as I don’t usually crave cookies and sweets, but somehow, they made me feel better. Now, I make multiple batches a week because they seem to be doing the same for my boys.
These cookies are gluten-free, contain fiber and are extremely easy to make. Made with rolled oats and oat flour (both of which can be bought online like I did because I’ve been running out of both) and chocolate, these cookies come out chewy and delicious while being healthy.
I have always loved oatmeal cookies so when I returned to NYC from living in London, I would make very similar cookies and give them to all of my clients during the holidays.
This recipe, My Extremely Oaty Chocolate Oatmeal Cookies is adapted from a book I wrote for Rodale Press called, “Get a Real Food Life”. They were a huge hit as they are SO easy to make.
I won’t go into the usual research behind what makes these cookies healthy for you as today’s post is already long, but you have to trust me. If a nutritionist is giving out cookies for the holidays to her clients, they’ve got to be healthy!!
I will be thinking of you. Let us try to be healthy and hopeful. Until next time…. Xx Janine
Janine’s Very Oaty Chocolate Oatmeal Cookies
I recommend doubling the recipe. We deserve it.
Recipe makes 24 cookies
Line 2 baking sheets with parchment paper – set aside
4 Tablespoons unsalted butter – room temperature
1/2 cup light brown sugar
1 Egg (organic) if you can find it
1 teaspoon vanilla extract
3/4 cup Oat Flour
1 1/4 cup rolled oats
1/2 teaspoon baking soda
3/4 cup semi-sweet chocolate chips
1 teaspoon cinnamon
1: Preheat the oven to 325 F
2: In a large bowl mix the butter, sugar, egg and vanilla with an electric mixture or a whisk – until smooth.
3: In another large bowl mix the oat flour, rolled oats, baking soda and cinnamon, mix well.
4: Add the flour mixture to the butter mixture and mix well again. Add the chocolate chips and fold them in.
5: Drop rounded spoonful’s of dough (I use a small ice cream scooper) onto the lined baking sheets, 12 to a sheet. Flatten each cookie slightly with the back of the spoon.
6: Bake for 15 minutes until slightly brown (my kids like them slightly underdone).
7: Let them cool for 10 minutes and see how they will disappear fast!