Today, by request of my client, I made cookies. I based them on the toll house cookie recipe, but modified it a little.
I did the usual wet bowl, dry bowl for the ingredients. I substituted 1/4 of the butter for oil to bring the saturated fat down and added a dash of cinnamon. Cinnamon has been shown to help stabilize blood sugar levels, and since I know she will be using the cookies for breakfast, a little help with that was nice to add.
I blended the wet and dry and then put in the chocolate chips. The nuts I ground for the cookies were a combination of almonds and filberts. Tasty, and again, the almonds are known to help with hormone levels.
I used the cannelle method to put the dough onto the parchment. It made a good size cookie, about two bites.
I was busy doing several other things for the client and forgot to take pictures of the finished cookies. She was ‘sampling’ them as soon as they were out of the oven. I think it was a success.
Chef Rena