Saturday, December 17, 2011
Day 8 of the Cookie Countdown: A Jungle Jack Christmas
Today’s recipe is for all you health-nuts out there. No, this recipe is not “healthy”; does such a cookie recipe truly exist? But this recipe is healthier than your standard chocolate chip cookie. There are loads of nuts, so you can check protein off your list, and lots of flax, so at least you’ll stay regular.
I actually got this recipe from a Paula Dean magazine a couple years ago. It’s the go-to cookie for Jack Hanna (you know, the animal guy). Supposedly he has a real sweet tooth so his wife made up this recipe to help satisfy his cravings and keep him sleek and handsome in this khaki safari outfits.
But whether nutrition is top on your list of food priorities or lingers a little closer to the bottom, this is a wonderful recipe that you simply must try. Chewy, hearty but not heavy, and the flavors of maple, nuts, and chocolate complimenting each other perfectly, this recipe will not disappoint. Thank you, Suzi Hanna--you made a beauty with this one!
Jungle Jack’s Cookies
1 c. unsalted butter
1 c. firmly packed brown sugar
¼ c. maple syrup
2 large eggs
1 tbsp. vanilla extract
2 ½ c. organic all-purpose flour
½ c. organic whole-wheat flour
2 tsp. baking soda
1 tsp. salt
1 c. canola oil
1 ½ c. old-fashioned or quick-cooking oats
½ c. 7-grain cereal
½ c. golden flax seed
1 c. finely chopped walnuts
1 c. finely chopped pecans
1 c. finely chopped almonds
2 c. semisweet chocolate chips
2 c. walnut halves
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside. In a large bowl, beat butter, sugars, and maple syrup at medium-high speed with an electric mixer until light and fluffy. Add eggs and vanilla, beating until combined.
In a medium bowl, combine flours, baking soda, and salt; sift once. Add flour mixture, alternately with oil, 1 cup at a time, beginning and ending with flour mixture; beat at low speed, until smooth, after each addition. Fold in cereals, flax seed, and chopped nuts.
Drop dough, by rounded tablespoons, gently pressing flat with hands. Sprinkle cookies evenly with chocolate morsels and walnut halves. Bake for 10 to 12 minutes, or until edges are lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool completely. Makes about 3 dozen.