Sometimes when I'm feeling down, or dealing with emotions I'm not ready to process, baking is the thing my heart desires. It's a way to take my mind off things and focus on a simple task.
Not to mention the tremendous therapy that stirring a bowl full of thick, delicious batter provides. And licking the spoon (and whole bowl) afterwards definitely doesn't hurt. Confession: sometimes I make sweet treats just so I can lick the bowl. There. I said it. Now that I've gotten that out, we can talk about today's recipe.
This recipe is a special one for me because it comes from my Grandma's cookbook, The Art of Making Good Cookies: Plain and Fancy. I've been making a lot of cookies from this book the past six months since it's been mine and this recipe is a favorite so far. As I always do, I made the recipe my own, and even added dark chocolate chips (which is optional, I suppose).
What you'll need ≫≫
1/4 cup extra virgin olive oil
1/2 cup brown sugar
3/4 cup oats
3/4 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/8 cup almond milk
1/2 tsp vanilla
1/2 cup dark chocolate chips
some crushed almonds (just a few, this is optional)
Mix together oil and sugar. Add in the egg and oats. Sift together the other dry ingredients and then add to the mixture alternatively with the almond milk. Lastly, add in vanilla, dark chocolate chips, and nuts if desired.
Scoop onto lightly sprayed baking sheet (or mini muffin tin) and bake at 350 degrees for 12 minutes.
I enjoyed mine in the mornings along with some green tea with honey. It was delightful. Hope you all love them!