A Break From All Things Pumpkin

I think mother nature decided to play a sick joke on all the folks in New England.  It is the day BEFORE Thanksgiving and I have already lived through two, yes TWO snowstorms.  This morning this is the view outside my parent's house.

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

Ingredients

• 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

Directions

PREHEAT 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.