K's Kitchen

I have 2 things to talk about in my kitchen.

1. I know I am behind the times getting this gadget, but my new salad spinner is the best! Thanks mom!! I absolutely hate eating wet lettuce so it was a chore to wash and dry the lettuce before storing it or eating it. Now it is so easy and only takes a few minutes to prepare a salad or lettuce for sandwiches.

2. The best chocolate chunk oatmeal cookies in the world (sorry mom, yours are great but these are to die for!) I posted last weekend that G and I made these cookies. Well, they were gone by Thursday so of course I had to make another batch - just a half batch this time. These cookies are great for nursing mom's because of the oats. I have also given some variations to this recipe - Paige check it out a no egg version - and to make it a bit healthier.

Chocolate Chunk Oatmeal Cookies

* 1 cup butter or marg
* 1 cup sugar
* 1 cup brown sugar
* 4 tablespoons water
* 2 tablespoons flaxseed meal* (linseeds)
* 2 large eggs
* 1 teaspoon vanilla
* 2 cups flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 3 cups oats, thick cut if you can get them
* 1 cup or more chocolate chips (I cut a block of Dark chocolate into chunks nicer)
* 2 tablespoons of brewers yeast* (be generous)

*Preheat oven at 350 degrees F.
*Mix together 2 tablespoons of flaxseed meal and water, set aside for 3-5 minutes. It will swell and thicken.
*In an electric mixer bowl Cream together the margarine and sugars.
*Add eggs one at a time, mix well.
*Stir flaxseed mixture and add with vanilla to the butter mix. Beat until blended.
*Sift together dry ingredients, except oats and chips. Add to butter mixture.
*Stir in oats then chips. At this stage the mix will be easier to handle with your hands to gently mix. (I still used my stand mixer and it was fine, but it is very sticky!) It will stick to your fingers. The oats make the difference - smaller cut oats make stickier dough and thicker cut makes crumbly dough.
*Using a spoon, scoop then roll into balls and put onto baking sheet, preferably lined with parchment or silpat or a baking stone. I press down gently but they are still quite high.
*Bake 8-12 minutes, depending on size of cookies. 8 mins if you like chewy and longer if you like crisp.
*After 8-10 mins the bottom will be browned but the top soft like a sponge. they will have spread to touching. Remove onto a rack straight away ( they will be floppy ) and they will set as they cool. They don't seem done, but they are.

Variations:
*No egg - substitute the eggs for additional flax seed/water mixture. For each egg add an additional tbs. of flax and 2 tbs. of water
*Less butter - substitute half the butter for an additional 3tbs. of flax and 6tbs. of water
*Use raisins, dried cranberries, or dried apricots in place of the chocolate chunks (Keepin it real you know I will never substitute my chocolate)
*Use butterscotch or peanut butter morsels in place of the chocolate

Enjoy!