When I first started my blog I was trying to post 6 times a week. I eventually scaled back to 5 posts a week when the weekends were just too crazy. Even that got tiring very fast, and I realized when I took my time the end product was better anyways so I slowed to 3 posts a week which has been just about perfect.
I am sad to say though that things will have to slow down a little more over the next couple months on Food Doodles. I’m trying to do too many things at once and the blog as much as I love it, will always take a back seat to more important things. I will try to keep up with my 3 days a week posting schedule, but I think I may even slow to 2 posts a week. I hope in a couple months time I’ll be able to put more effort into my regular posts on Food Doodles. I have no intention of stopping so I hope you’ll all stick around because when things pick up again, Food Doodles will be better than ever, I promise 😀
Despite the summer heat, I’ve been still baking when I get the chance. Although, I’m hoping to save a couple more of my baking recipes for later and not post them all right away. I wouldn’t want to overwhelm you all with baked goodies. I’ve been in the mood for them lately but I completely understand that most people are still wanting cold and refreshing things as the heat hasn’t subsided, and probably wont for a while yet.
I’ve been searching for the perfect chocolate chip cookie recipe, using whole wheat flour and coconut oil. But along the way I decided to try a recipe from Heidi from 101 Cookbooks. Of course I’m never disappointed with her recipes and I’ll be keeping this recipe for special treats for a long time to come. Definitely recommended!
Recipe slightly adapted from 101 Cookbooks
- 2 3/4 C old fashioned oats
- 1 C whole wheat flour
- 2/3 C wheat germ
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1 C butter
- 1 3/4 C brown sugar(I used half palm sugar, half regular brown sugar)
- 2 eggs
- 2 tsp vanilla
- 1 C semi-sweet chocolate chips, or chopped dark chocolate
Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
In a small bowl mix together the oats, whole wheat flour, wheat germ, baking soda, baking powder and sea salt. Set aside. In a large bowl beat together the butter and sugar. Add the eggs, one at a time, and then the vanilla and mix until combined. To the wet ingredients add the dry and beat in. When mostly mixed add the chocolate chips and continue to mix until completely combined.
Drop large tablespoons(about 3 tbsp) onto the prepared baking sheet leaving about 3″ between each as they spread a lot. Place the baking sheets in the oven and bake for 14-16 minutes depending on how you like your cookies. I prefer mine to be a little chewy and not so crunchy so I baked mine for 14 minutes. If baking two sheets at once, be sure to rotate them in the second half of baking to ensure that they all bake evenly. Once the cookies are done, remove from the oven and cool 5-10 minutes on the sheet before removing and placing on a cooling rack.
This recipe makes approximately two dozen cookies and the dough and already baked and cooled cookies freeze very well. It’s also possible to half this recipe if desired.