Thursday, November 29, 2012

{Fairly} Healthy Chocolate Chip Cookies With Reeses Pieces

Healthier Cookies with Reeses Pieces

Is anybody still out there? It appeared as if I had forgotten about my blog huh? Making you stare at the same post for almost a month straight, how rude of me ; )  For those of you still checking in; you’ve got to try these cookies! In spite of the holiday’s, I am trying pretty hard to resist making goodies. Honestly, my family was in a bad rut for a while there, justifying having goodies on a daily basis practically! My scale to me loud and clear that it’s time to have some self control and motivation! Since I’ve gone 5 days without a goodie, I figured I have earned a healthy treat. These cookies suited just what I was looking for: use up some Reeses Pieces from Halloween, be healthy, and actually taste good. Now, the problem is portion control with these!!

{Fairly} Healthy Chocolate Chip Cookies With Reeses Pieces                makes about 1 1/2 dozen cookies
Recipe from Eating Well Magazine, originally titled Bev's Chocolate Chip Cookies

3/4 C. old-fashioned oats
1 C. whole wheat flour (I used soft white wheat)
1/2 tsp. baking soda
1/2 tsp. salt
1/4 C. unsalted butter, softened
1/4 C. canola oil
1/3 C. white sugar (I took out 1 Tbsp. and added 3/4 tsp. stevia) *
1/3 C. brown sugar (I took out 1 Tbsp. and added 1 Tbsp. date sugar) *
1 large egg
1 tsp. vanilla
1 C. chocolate chips (I used 1/2 C. Reeses Pieces and 1/2 C. sugar free chocolate chips)

1.  Preheat oven to 350 F. Line 2 baking sheets with parchment paper or spray with cooking spray
2. Grind oats in a blender or food processor until fine. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with electric mixer until fluffy. Add oil, sugars, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. 
3.  Roll the dough into small balls and place 1-2" apart on baking sheet. Bake for 13-15 minutes util firm around the edges and golden on top. Cool for 2 minutes, then transfer to wire rack to cool completely.

* After tasting the dough, I opted to roll the cookie balls in sugar before baking because they seemed to be not quite sweet enough with my sugar alteration in the recipe. Once baked they were perfectly sweet!!

Saturday, November 3, 2012


It's really been over a year and a half since I last posted about things I'm loving? Well, I've grown to love these things over the past while and I hope you'll give them a try if you haven't already. This is all just my true opinion. No paid advertisement here : )


This has become my "go-to" juice box for the kids. A little spendy? Yes, but luckily my Sam's Club stocks them so it doesn't hurt the wallet quite as much as buying in smaller packs. Well worth it if you ask me with with only 6-7grams of all natural sugar per box and 1 full fruit/veggie serving. I love that there's veggie juice in these, but you'd never know it from the taste.


Here's a stand-by cereal in our house. We don't eat a lot of cereal cause my kids really prefer pancakes or oatmeal for breakfast, but in a pinch, I pull out the convenience foods! Puffins comes in a variety of flavors, but peanut butter and honey rice are the top choices in our household. I love that they are not overly sweet; my  kids don't confuse breakfast for dessert when they are eating this, but there are no complaints either! 


I've fallen in love with using soft white wheat flour in my baked goods! It bakes up so soft and smooth, you'd hardly know it was wheat. It's kind of hard to find in my area other than at a specialty kitchen store and more expensive than hard white wheat, but if you reserve it for strictly muffins, pancakes and cookies, etc. it will last a while. I ended up finding it online in bulk and that saved me quite a bit. I grind it fresh and store it in a gallon storage bag in the fridge because it doesn't have as long of a shelf life as hard wheat. 


Date sugar, along with the soft white wheat makes for a pretty tasty muffin! I have been using date sugar for a few years now and absolutely love it! Again, it's expensive, but when used in moderation it will last a while. I usually combine it with other sugar or sweetener called for in a recipe to a. save $ and b. reduce the processed sugar content in the recipe. It gives a flavor similar to brown sugar in my opinion. I love that it's nothing but ground up dried dates, so sugar yes, but it's all natural! And, like a lot of other things, it's hard to find in my area so I have my mom always grab me some when she heads south to her second home in Southern Utah!


And, my VERY favorite at the moment; coconut butter. Who knew you could turn coconut into "butter"? It's a mild coconut flavor, but with a dry-ish buttery texture. Hard to just HAVE to try it! I love eating it smeared on a banana, then dip the banana into granola and take a bite. YUM YUM! This is another product I have my mom pick up for me when she's down south. Even if you're not a huge coconut lover I think you'll like this for a change!

I'd love to know what you think of these items and the different ways that you use them!