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I first met Carrie Vitt nearly a year ago through a mutual friend, Helen of Tartelette, who photographed Carrie’s book. Helen told me that I would love Carrie. She wasn’t kidding – Carrie is one of the most genuine, thoughtful people I know…and she has this wicked ability of really seeing you and hearing what you’re saying, even when you’re not saying it. With this woman, there’s no place to hide and I love her for it.
from Deliciously Organic
1 cup [110 gr] rolled oats, ground fine in a food processor or blender
2 cups [260 gr] whole wheat pastry flour, preferably freshly ground
1 1/2 cups [225 gr] whole wheat flour, preferably freshly ground
1 1/4 teaspoons salt
1 1/2 teaspoons baking soda
1 cup [230 gr] butter, softened
1 cup [185 gr] whole cane sugar or Sucanat
1 cup [120 gr] muscovado sugar
2 teaspoons vanilla extract
2 large eggs
2 cups [190 gr] semisweet chocolate chips
Preheat over to 350 F [180 C] and adjust rack to middle position. Line two cookie sheets with parchment paper.
Stir together oats, whole wheat pastry flour, whole wheat flour, salt, and baking soda in a medium bowl. Beat butter in a large bowl with electric or standing mixer on medium speed until creamy, about 1 minute. Add cane and muscovado sugars and beat until combined. Add vanilla and then eggs, one at a time. Scrape sides of bowl. With mixer on low, gradually add the dry ingredients until just combined. Stir in chocolate chips.
Scoop cookie dough onto line baking sheets using a 2 inch [5.1 cm] cookie scoop. Bake for 12 – 14 minutes, until set and golden brown on top.