Slightly-Healthier-Than-Hers Thin Chocolate Chip Cookies

This recipe is adapted from someone on "Modern Honey".. and she seems to have a lot to say about chocolate chip cookies! The pictures sure do look delicious.

Here's the original: https://www.modernhoney.com/thin-and-crispy-chocolate-chip-cookies/

Here's my mildly healthier (less sugar and heartier flour) adaptation.

Mine did not turn out to be thin, possibly because of the addition of some whole wheat flour, but they still turned out to be incredibly delicious.

Ingredients

• ¾ cup Butter, melted in saucepan
• 1/2 cup Brown Sugar
• 1/4 cup White Sugar
• 1 Egg
• 2 teaspoons Vanilla Extract
• 1 1/4 cups All Purpose Flour
• 1/4 cup Whole Wheat flour
• ½ teaspoon Baking Soda
• ½ teaspoon Baking Powder
• ¾ teaspoon Salt
• ¾ cup Chocolate Chips
• ¼ cup Dark Chocolate Chunks, cut from chocolate bar

Instructions

1. Melt butter in a saucepan over medium-low heat. Simmer until "butter starts to turn a warm amber color and gives off a nutty aroma". As for me, I was afraid to simmer it for long so I stopped this part shortly after the simmering started. Don't get it brown too long as the liquids will start to evaporate. Pour the butter into a mixing bowl, cover, and let cool 10 minutes somewhere cool and another 10 minutes in the refrigerator.
2. Once it is cooled, add brown sugar and sugar and cream (high speed mixer setting) for 4 minutes. Scrape down the bowl. Add eggs one at a time, mixing gently after each addition until just incorporated. Add vanilla and mix gently.
3. Stir in flours, baking soda, baking powder, and salt. Mix until just combined.
4. Add chocolate chips and chocolate chunks and mix.
5. Cover with plastic wrap and refrigerate for at least 20 - 30 minutes. 24 -48 hours is ideal. A couple of recipes I've read really stress the importance of this chilling step so if at all possible don't rush to put the cookies straight into the oven! Apparently it helps them to not ooze everywhere so they will turn out chewier and yummier.
6. Heat oven to 375 degrees.
7. Scoop the cookie dough onto prepared baking pans. Bake until lightly golden on the edges, 9 -11 minutes for medium-sized cookies or 11-13 minutes for larger cookies.

Chewy Chocolate Chip Cookies

I have decided to actually write out my edits to the recipe "Chewy Chocolate Chip Oatmeal Cookies" from allrecipes.com - one that I've had an old print out of for years now.  Here is my version.  These are great for hiking - they're like granola bars and cookies at the same time!

Chewy Chocolate Chip Oatmeal Cookies

Adapted from AllRecipes.com

Ingredients

1 cup butter, softened (or substitute ½ cup peanut butter + ½ cup butter)

½ cup brown sugar (packed)

½ cup white sugar (or a little less)

2 eggs

2 tsp vanilla extract

1 cup whole wheat flour

¼ cup white flour

1 tsp cinnamon

½ tsp baking soda

1 tsp salt

2 ½ cups oats

1 cup chopped nuts/seeds of your choice

1 cup chocolate chips

½ cup raisins (optional)

Directions

1. Preheat oven to 325 F (165 C)
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3. Lightly beat in the eggs, 1 at a time (use low speed, don’t overbeat).
4. Stir in vanilla.
5. Sift together and combine the flours, baking soda, cinnamon, and salt in a separate bowl.
6. Add the flour mixture to the butter mixture and stir gently until just blended.
7. Mix in the oats, nuts, chocolate chips, and raisins.
8. Drop by spoonfuls on a greased baking sheet – flatten cookies slightly for more even cooking.
9. Bake for ~12 minutes in the preheated oven. They probably won't look quite done when it's time to take them out, but the centres won't look gooey either.
10. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 

** Extra batter can be frozen in rolls wrapped in wax paper so you can simply slice off and bake cookies for fresh, warm, cookie goodness anytime! **