8 to 12 inches are expected. Yuck! Lucky for us we were able to drive up last night with no weather troubles or traffic issues. Things to be thankful for...
Today I have a cookie recipe that I am sad to say helped me out this week in more ways to count. I made it healthy and thus I took it upon myself to mean that it was an acceptable breakfast and lunch substitute. I did include a fruit and multi-vitamin as well. Balanced diet I tell you.
Don't worry I fully intend to bring more pumpkin recipes. My cut off is not Thanksgiving Day. I still have ice cream to churn and bars to bake. Mr. J on the other hand needed some time off. I understand, not everyone has such a refined palate. I am working on him. :)
Thus, as any good wife would do, I made some cookies. With all of the busy Thanksgiving day preparations I stuffed these full of whole wheat flour and cranberries for some extra goodness to keep us both going hard. I wouldn't go so far as to call them healthy but they certainly allow you to have two or three without guilt.
Healthy Everything cookies
Adapted from Nestle's Toll House Chocolate Chip Cookies
- 2 1/4 cups whole wheat flour
- 1 Tablespoon chia seeds
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup mini chocolate chip morsels
- 1/2 cup coconut flakes
- 1/2 cup dried cranberries
- 1/2 cup rolled oats
DirectionsPREHEAT oven to 375° F.
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in remaining ingredients. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.