If you usually eat right, you can have one of these cookies

September 12, 1990|By John Lehndorff | John Lehndorff,Knight-Ridder

I use low-fat salad dressings. I drink Diet Sparkling Hawaiia Punch. I buy non-fat yogurt and fat-free breads. I use tofu, and even like it if it's cooked right. I steam my vegetables. I avoid Ben & Jerry's. I take the skin off my turkey breast. I'm exercising, I'm watching my cholesterol, I'm taking care of myself.

Part of my health regimen involves maintaining my psychological and spiritual well-being, which means that sometimes I simply must have a cookie.

When I want a cookie, I want a REAL cookie, a monster of a cookie, a cookie so intense that the resulting guilt is of supreme quality. I do not want a fat-free, salt-free, calorie-free, taste-free disc of edible matter.

when cookie time is upon me, I buy just enough of the right ingredients and make some variation on the cookie recipe below. It's a lot like a lot of other cookie recipes. I recommend it, but think of it as a suggestion, not an exact formula. Once you've made a few batches, feel free to add and subtract items and mess around with the recipe.

If you want to save the extra work and avoid heating your kitchen, enjoy the recipe as "Dough Tartare," or raw dough right from the bowl. As I always say, why ruin a good dough by baking it?

It's supremely yummy, anyway you use it. Enjoy.

John's Totally Excessive

Chocolate Chip Cookies

1 cup butter, slightly softened

2 cups white sugar

2 cups dark brown sugar

1 cup corn oil margarine

4 eggs, large, room temperature

3 teaspoons pure vanilla extract

2 tablespoons pure maple syrup

2 cups all purpose flour

1 cup whole wheat flour

1 cup graham crackers crumbs, fine

3/4 teaspoon salt

2 teaspoons baking soda

2 teaspoons baking powder

BTC 5 cups whole oatmeal, powdered

1 cup walnuts, finely ground, toasted

1 cup raw cashews, chopped, toasted

24 ounce bag real dark chocolate morsels

1 eight ounce Hershey Bar, chopped roughly

1 cup pecans halves, brushed with melted butter

Preheat oven to 350 degrees.

In a large mixing bowl, cream together butter, sugars and margarine. Blend in eggs, vanilla and maple syrup.

In a separate bowl, mix together flours, cracker crumbs, salt, baking powder and soda, and powdered oatmeal. To powder oatmeal, put through blender or food processor or blender.

On an ungreased cookie sheet or pie pan, toast walnuts and cashews separately. Be careful not to burn them! To toast nuts: scatter nuts on cookie sheet and pop into oven, stirring every few minutes until they are lightly toasted.

Blend butter and flour mixtures together and then stir in morsels, chopped chocolate bar, and toasted walnuts and cashews.

Place golf-ball sized dough balls on ungreased heavy (or insulated) cookie sheet about three-inches apart. Press one lightly buttered pecan half into the top of each. Bake at 350 degrees for about eight minutes, depending on how brown you like them.

This recipe should yield approximately 100 cookies. Cookie batter will keep if tightly wrapped and refrigerated for seven to ten days.

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