Amazing how half a year has elapsed since our last post. Rice Kernel turned 5, enjoyed a delightful tour of summer camps, went to his first symphony, helped Grandpa dry dock a boat, graduated from his love of all things fire- and police-related, and began full-day kindergarten a week ago. Let’s be honest, he had a few meltdowns and tantrums in between but, all in all, he’s done a great deal of growing – literally and figuratively. Our little Claire started walking and a strong, feisty personality has emerged. It has been trying and funny at the same time. She’s spitting out a few phrases and key words these days and enjoying her share of yummy foods. Quite the eater, my second-born is nothing like her older brother – she doesn’t like vegetables and loves to eat socially.
Although we’ve been cooking meals most nights, my time for baking has gone to the wayside. Mostly it’s because I can’t concentrate long enough to keep track of ever-moving Claire. And even if I find a precious 10-15 minute span alone, I’d rather be doing something with Claire. All this has left me with plenty of opportunity to sample store-bought cookie varieties. All of which pale in comparison to the homemade variety, I think.
So recently, with a few past-their-prime avocados on the counter, I decided to bake up a batch of my favorite oatmeal cookies with avocado. I found the below recipe online – the cookies looked beautiful. Although they are laced with avocado, you will never detect any guacamole taste in here! These cookies are fluffy, crispy on the edges, and full of oaty texture. Speckled with chocolate chips, they are a nice treat for anyone, any day.
Avocado Chocolate Chip Cookies
recipe from Absolutely Avocados
yields about 3 dozen cookies
1 Hass avocado
1 stick unsalted butter, room temperature
1 1/2 cups dark brown sugar
2 large eggs
2 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cups old fashioned oats
1 3/4 cups semisweet chocolate chips
Cut the avocado in half and scoop out the flesh into a large bowl. Add the butter and brown sugar. Cream together until fluffy.
Add the eggs, one at a time, followed by the vanilla. Mix well until well combined.
Add the flour, baking soda, salt and baking powder. Mix slowly then add the chocolate chips and oats. Be careful not to overmix here. Place the dough in the fridge to chill for one hour.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. After the dough has chilled, scoop out spoonfuls of dough on the baking sheet and press down gently with your hand to flatten. Bake for 18 minutes, until golden brown. Repeat with remaining dough.