I'm back!

And OH how I've missed you, dear blog.

Work and this miserable winter have had me lacking inspiration for months. Not to mention lacking in time....

I have a recipe to share, for some delicious chocolate chip cookies.

They're not your typical chocolate chip cookies. These have a subtle hint of cinnamon and the unexpected raisins give it a little extra chewy sweetness. That's why you should make them...plus, they are on the healthy side of chocolate chip cookies, made of 100% whole wheat flour and rolled oats. Hey, it makes me feel a little better about eating chocolate chip cookies.

Bon appetit!

Chocolate "Rocks"

from Oprah.com, photo courtesy of the same

• 2 cups whole wheat flour
• 1 cup rolled oats
• 1 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 8 Tbsp. (1 stick) unsalted butter
• 1 1/2 cups packed dark brown sugar
• 1/2 cup apple butter (I substituted apple sauce because I didn't have this)
• 2 large eggs
• 1 tsp. vanilla extract
• 1 1/2 cups bittersweet or semisweet chocolate chips
• 1 cup walnut pieces
• 3/4 cups raisins (I used golden raisins)

Directions

Preheat oven to 375°. Position racks in upper and lower thirds of oven. In a large bowl, combine flour, oats, cinnamon, baking soda, and salt. Set aside. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in brown sugar. Stir in apple butter, eggs, and vanilla. Add flour mixture; stir until well combined. Stir in chocolate chips, walnuts, and raisins. Return dough to bowl, cover and refrigerate until firm, 30 minutes to an hour.

Line 2 baking sheets with parchment paper. Drop dough by rounded soup-spoonfuls about 1 inch apart. Bake 13–15 minutes, rotating pans halfway through cooking, until bottoms of cookies are golden brown. Immediately transfer cookies to racks to cool. Store in an airtight container for up to 1 week. Makes about 3 dozen cookies.