At times, I can be very domestic. I spend more time in the kitchen than anyone really should. Baking, cooking, eating, I love it all. I am a part of the rare breed that actually enjoys grocery shopping. If you catch me in the right mood, I don't even mind cleaning.
But, I will never be a true domestic because I am awful at laundry.
First off, I hate laundry. I normally don't use the word "hate" but for laundry I'm making an exception. In the past, I have strategically arranged my clothing so I can go as long as humanly possible without doing laundry. My record is 5 weeks. Everything in my entire wardrobe was worn. Old shirts from high school band, free over-sized t-shirts from radio stations and organizations I know nothing about, the horribly outdated pants I bought 8 years ago that still fit so I can't justify getting rid of them—nothing is safe.
I have gone out in public looking like a far less fashionable Kelly Kapowski from Saved by the Bell. Now, that is just how much I hate laundry.
Since ironing is an extra step in the laundry process, it's a skill I've avoided learning. I don't iron. If I happen to buy clothes that wrinkle more than a Shar Pei puppy, I wear my wrinkled clothing in stride. I try to convince the world that wrinkled dresses are the new black (though I'm not sure it's quite working).
Nevertheless, last week I tried to teach myself the art of the iron. I received a fancy (expensive) pair of shorts for my birthday, but they were wrinkled past the point where even I wouldn't consider wearing them. So, I sucked it up, took out the iron, and went to work. Well, I melted the shorts. Literally, melted a hole straight through the fabric. That definitely didn't help my loathing for laundry.
From now on, I should just stick to what I do best—baking cookies.
These Whole Wheat Chocolate Chip Cookies are one good cookie. Even though they are made with whole wheat flour, you might not guess it when eating them. These cookies are a little heartier than your average chocolate chip cookie, with a subtle boost from oats and sliced almonds. You can optionally add a touch of orange zest to spice up the flavor (chocolate and orange will always be one of my favorite flavor combinations). The hint of orange adds a unique touch and brings something new to the classic chocolate chip cookie.
One Year Ago: Bittersweet Chocolate Sherbet with Coconut Rum Sauce (The perfect dessert for bittersweet chocolate lovers)
Whole Wheat Chocolate Chip Cookies
Adapted from Kiss My Spatula
Yields about 20 medium sized cookies
1 1/4 cups whole wheat flour
1/4 cup old fashioned oats
1/4 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, softened
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup chocolate chips
1 teaspoon orange zest (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, whisk together the flour, oats, almonds, baking powder, baking soda, and salt. Set aside.
In a medium bowl, cream together the butter and brown sugar with a heavy spatula. Add the egg and continue mixing until well blended. Stir in the vanilla extract. Fold in the dry ingredients. Stir in the chocolate chips and orange zest.
Drop by the spoonful onto a baking sheet and bake for 15-20 minutes or until lightly browned. The longer you bake them, the crunchier they will get. Immediately transfer the cookies to a cooling rack and allow to cool completely. These cookies have a tendency to stick to the baking sheet if not removed promptly. To avoid this, you could also line your baking sheet in parchment.
Store cookies in an airtight container at room temperature. Serve with a tall glass of milk.
