Claudia and Hans Make Stuff

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Oatmeal chocolate chip walnut cookies

Not sure why I hadn’t posted this recipe yet. This is my absolute favorite cookie recipe. I used to make them almost weekly to take to Ultimate Frisbee. Everybody loved them, especially since I made them bite-sized =)

The key to making bite-size pieces of heavenly deliciousness is mixing the batter by hand to avoid the butter to become too warm, and in turn, too soft.

Not only are these cookies delicious, they are also loaded with brain-boosting walnuts (which are loaded with omega-3 fats), anti-cancer properties of oats, as well as semi-sweet chocolate, which is loaded with anti-oxidants.
In addition, with a couple modifications, these cookies make super-delicious vegan cookies.

Ingredients (Make more cookies than I ever counted):
1½ cups raw sugar
1 cup butter, softened (can be replaced by vegan butter for vegan cookie option)
1 teaspoon vanilla
1 egg (can be replaced by flax seed for vegan cookie option, see below)
2 cups rolled oats
1½ cups flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped walnuts

1. Heat oven to 350° F. In large bowl, mix sugar, butter, vanilla, and egg by using spoon or fork, until well-blended. Add oats, baking soda, and salt. Stir in chocolate chips and nuts.

2. On cookie sheets lined with parchment, drop dough by rounded tablespoonfuls about 2 inches apart. (I like to form mini round discs by hand.) Bake 9 to 11 minutes or until golden brown. Cool slightly; remove from cookie sheets to cooling racks.

Oatmeal chocolate chip walnut cookies

Oatmeal chocolate chip walnut cookies


Note: For vegan option replace butter with vegan butter and replace eggs. May need to add water. 1 egg = 1 tablespoon flaxseed + 3 tablespoons water (well-mixed and heated)

Vegan oatmeal chocolate chip walnut cookie

Vegan oatmeal chocolate chip walnut cookie


Pumpkin Chocolate Chip Muffin Tops

As anybody in Tally knows, I love to bake…and I am always in search for another great cookie recipe. My favorite recipe is still the oatmeal chocolate chip walnut cookies, even though the “nutella cookies” are a close second. This past weekend, I was cleaning part of my computer and came across a recipe that I never tried, nor do I know where it came from. I made a couple minor modifications and wanted to share the recipe, as these cookies are wonderfully delicious and moist.

To get ready for Thanksgiving: As I was making Crock pot tortilla soup (recipe to come soon) and a German “Apfelkuchen” recipe (recipe to come soon), I was searching for the cookie recipe to make “muffin tops”. I realized that these weren’t even labeled as such. Hans called them “muffin tops” as they are supersoft and have the consistency of muffin tops. Anyhow…after not being able to find the recipe right away, I renamed them.

Ingredients (Makes around 40 cookies):
1 cup butter, softened
1 cup raw sugar
1 (14-ounce) can Pumpkin
1 large organic egg
2 cups white unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips

Preparation (Long preparation time as baking time is pretty long):
1. Pre-heat oven to 375 Fahrenheit.

2. Mix butter, sugar, and pumpkin thoroughly by hand or large wooden mixing spoon, in a large mixing bowl. Add egg and mix thoroughly. Then add the dry ingredient and mix again. Finally toss in the chocolate chips and mix. The dough will be gooey and sticky.

3. Drop spoonfuls (I used a very generous teaspoon for each cookie) of cookie mixture onto baking pans lined with parchment paper. Bake for 30 minutes (Believe me, I could not believe it…baked the first batch for 15 minutes…another 10…and another 5 minutes). When done, let cool for ten minutes before consuming.

Yummy cookies

Yummy cookies

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Molasses sugar cookies (You won’t be able to stop eating these)

I love molasses sugar cookies and these ones are better than store-bought. Hans made them a while ago…but I had never found the time to post the recipe. Watch out though, they are irresistable, so either plan to share them with others or eat way too many ;-P

Ingredients (Makes about 30 cookies):
2 cups flour
1/2 teaspoons ginger
1/2 teaspoons cloves
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoons salt
3/4 cup vegetable shortening
1/4 cup molasses
1 egg
1 cup raw sugar

Preparation :
1. Mix all the dry ingredients (except sugar) together. Mix the shortening, sugar, molasses, and egg together, separately.

2. Add the dry ingredients to the wet ingredient mixture, mixing it with a fork. Refrigerate in the fridge for about 30 minutes. Roll dough into 1-inch balls and roll each ball in sugar. (Pour some sugar in a bowl and roll each dough ball to cover it with sugar.)

3. Place sugar-covered ball on cookie sheet that is lined with parchment paper. Bake at 375 F for 8-10 minutes.

Molasses sugar cookies_small

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“Nutella” Cookies

Chocolate chip hazelnut cookies
(Adapted from The Cook’s Encyclopedia of Cookies, biscuits, & Bars by Hilaire Walden)

What makes this cookie recipe special is using fresh hazelnuts and high quality chocolate. Your kitchen will smell like nutella and better yet, the cookies taste like nutella =)

1 cup all-purpose flour
1 teaspoon baking powder
pinch of salt
1/3 cup butter
½ cup granulated sugar
½ cup raw organic sugar
1 egg
1 teaspoon vanilla extract
1/3 cup dark chocolate chips
½ cup hazelnuts, chopped

1. Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper. Sift the flour, baking powder, and salt into a small bowl. Set aside.
2. With en electric mixer, mix the butter and the sugars. Add the flour mixture and beat with the mixer on low speed.
3. Stir in the chocolate chips and half of the hazelnuts, using a wooden spoon.
4. Drop teaspoonfuls of the mixture onto the prepared baking sheets, to form 1/4 inch mounds. Space the cookies 1-2 inches apart.
5. Flatten each cookie lightly with a wet fork. Sprinkle the remaining hazelnuts on top of the cookies and press lightly into the surface.
6. Bake for 10-12 minutes until golden. Transfer the biscuits to a wire rack and leave to cool.

Nutella cookies

Wild Kitty trying to steal a nutella cookie

Healthful benefits:
* Hazelnuts are rich in monounsaturated fats (the GOOD fats). They also contain vitamins B and E, magnesium, mangenese, zinc, iron, and selenium.

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Applesauce Oatmeal Cookies

I was looking for a new cookie recipe that would produce delicious cookies but without violating all health-food recommendations. Then I came across this recipe and thought I would give it a try. It sounded intriguing but I was also a bit skeptical. The dough was much thinner than any cookie dough that I had ever made. The baked cookies, however, were delicious and we have already made them several times.

(Adapted from Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jessy Ziff Cool)

1 cup organic flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ cup (1 stick) unsalted butter, softened
1 cup raw organic sugar
1 large organic egg
½ cup unsweetened organic applesauce
¾ teaspoon vanilla extract
2 cups rolled oats
¼ cup coarsely chopped walnuts or pecans (optional)

Preparation (Preparation time approximately 30 minutes):
1. Preheat oven to 375 Fahrenheit. Line a baking sheet with parchment paper.

2. In a medium bowl, combine the flour, baking powder, salt, and cinnamon. Set aside. In a large bowl with an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the egg, applesauce, and vanilla extract. Gradually beat in the flour mixture. With a wooden spoon, stir in the oats, and nuts, if using.

3. Drop the dough by heaping teaspoonfuls onto the prepared baking sheet. Bake for 10 minutes, or until lightly browned. Make sure to not overbake the cookies.

Applesauce oatmeal cookies

Applesauce oatmeal cookies

Note: Egg can be replaced to make vegan option.
1 egg = 1 tablespoon flaxseed + 3 tablespoons water (well-mixed and heated)

Healthful benefits:
* Using applesauce keeps these cookies moist, but without all the added calories from butter.
* Organic unsweetened applesauce also provides many of the benefits of raw apples, such as containing fiber and vitamin C.
* Oats are rich in vitamin B and E, iron, calcium, magnesium, and fiber.