Mmmm cookies

I just made the most amazing cookie recipe, and I thought you would love it too! It's from Super Natural Cooking, a new cookbook I got for Christmas from my new sister-in-law, Lauren. The recipe calls for mesquite flour, which sounds totally intriguing [slightly sweet & chocolatey flavor with a touch of malt and smokiness], but I couldn't find it at any of the health food stores around here. So I made it with all whole-wheat pastry flour, based on the author's advice for my situation. And they were incredible. Two cups of oats! All whole-wheat pastry flour!

I can't imagine how they'd taste with the new flour, but since I'm intrigued, I am going for it! I just grabbed the cookbook to special order some mesquite flour (here's where I purchased from), and since I'm at my computer, I thought I'd share the recipe with you. I think the raw cane sugar really makes it. I used turbinado sugar, and it seems that the sugar crystals retained their structure and snap, which makes for a fun experience in the mouth.

2.5 c. whole-wheat pastry flour

1 c. mesquite flour, sifted if clumpy

1 tsp. baking soda

1 tsp. aluminum-free baking powder

3/4 tsp. fine-grain sea salt (I used celtic sea salt from Wh. Foods)

1 c. unsalted butter at room temp

2 c. natural cane sugar

3 large eggs

1 Tbsp. pure vanilla extract

2 c. rolled oats

2 c. semisweet chocolate chips

Whip the butter first, then add eggs one at a time, then the sugar and beat until it's like thick frosting. I think the key to my success may have been whipping the butter - I mixed at the highest setting on my Kitchen Aid ... for quite some time, and I wonder if that helps to make them light and airy. Seems to make sense. Mix the dry ingredients (without oats) separately and add in three batches, then add oats and chips by hand - but don't overmix!

Bake at 375 for 10 minutes - she says, don't overbake, if anything underbake them.

YUMMY YUMMY YUMMY!!

Oh and the author has a blog: http://www.101cookbooks.com/

Enjoy!!