I found this recipe recently in my file and since it's cookie season, I figured that we had to start with a twist on the most traditional cookie of all--the chocolate chip cookie. We really enjoyed them, but the only thing I would do differently the next time is take out a few tablespoons of flour since the grape nuts cereal add enough of a starch element--trust me on this one--a few tablespoons less of flour will result in a better cookie.
The result is a cookie with a crisp outside and a chewy interior with just enough of a texture difference to make you raise your eyebrows in delight :) Use the best quality chocolate chips you can--it makes a difference. The healthy aspect of the Grape Nuts cereal sure make me feel justified in eating them....
GRAPE NUT CHOCOLATE CHIP COOKIES (aka Cynthia Gorney's cookies)
adapted from Oprah magazine
1 cup (2 sticks) softened butter (don't toss the wrappers)-I used salted butter
1 1/2 cups all-purpose flour (MINUS 2-3 Tbsp.!!!!!--to prevent over-drying)
1 cup old-fashioned or rolled oats
1/2 cup Grape-Nuts cereal
1 tsp. baking soda
1/2 tsp. salt
3/4 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1 bag (12 ounces) dark chocolate chips
Preheat oven to 375°F (if you want them really crispy, jack up the oven to 400°F).
Use the butter wrappers to grease 2 cookie sheets. Combine the flour, oats, cereal, baking soda, and salt in a bowl.
In a second, large bowl, combine the butter, brown sugar, granulated sugar, eggs, and vanilla. Gradually stir flour mixture into the butter-sugar mixture. Stir in chocolate chips.
Drop batter by rounded tablespoons, not teaspoons (you can use a small ice cream scoop), about 2 inches apart onto prepared pans.
Bake until light golden brown, 10 to 12 minutes. Use a spatula to remove cookies to a wire rack to cool.
Should make about 3 dozen cookies.
*I froze 2/3 of my dough for later uses....much less tempting that way (haha). Enjoy!!!!