We were expecting some company yesterday, so I tried a “new to me” cookie recipe recently posted by nutritionist, Julie Van Rosendaal.
|Flourless Peanut Butter Oatmeal Chocolate Chunk|
A great cookie recipe by Julie Van Rosendaal
On Tuesday mornings, I enjoy listening to Julie on the Calgary Eyeopener on CBC Radio One. You can listen to her here. She's also the author (or co-author) of six cookbooks, a freelance writer and creator of a great food blog, Dinner With Julie.
Flourless Peanut Butter Oatmeal Chocolate Chunk Cookies – what an extraordinarily long name for a cookie!
Think “crisp oatmeal cookie with yummy overtones of peanut butter and chocolate” - very tasty! In fact, they were given a gold seal of approval by my “testers”. I'd definitely make them again.
NOTES: I followed the recipe as written, using chocolate chips (rather than chunks) and chunky peanut butter (the only kind allowed in our house) instead of smooth. The recipe makes about 3-4 dozen. They really do spread, so space them out on your cookie tray. Based on a question/answer in the comment section, I put some of the dough (shaped into balls) in the freezer to bake later as needed.
|I love that little gadget! A lot less messy than scooping|
up dough with a spoon. Freeze the balls of cookie dough
separately so they don't stick, then pop in a container.