These cookies are impossibly easy to throw together and can be taken in two directions. This is the more virtuous path, still resulting in a very satisfying sweet little bite. You can substitute the whole wheat flour for regular, leave out the hemp seeds and increase the sugar to 1/2 cup for a more traditional cookie. I happen to like the additional crunch that the hemp seeds add, not to mention that they are a superfood. No magical medicinal powers, friends, just good nutritional value.
This recipe makes about three dozen cookies. I like to divide the dough into thirds, rolling two parts it into logs and freezing in plastic wrap for another day. How nice to come home and pull out some dough to slice and bake. No need to defrost, just let it soften a bit before your carefully slice it, adjusting the baking time slightly.
oatmeal chocolate chip cookies
1 c butter, softened
3/4 c brown sugar
1/3 c sugar
1 t vanilla
1 c whole wheat flour
3 c thick rolled oats
1 t baking soda
1/2 t salt
1 t cinnamon
2 T hemp seeds
1 c almonds, roughly chopped (or walnuts, pecans, hazelnuts)
2 c chocolate chips (I used semi-sweet dark)
Pre-heat the oven to 375°
Beat the butter and sugars together until pale. Add the egg and vanilla and mix well. Combine the flour, oats, cinnamon, salt and baking powder in a separate bowl. Combine with the butter mixture.
Fold in the nuts, hemp seeds and chocolate chips. Evenly spoon (I use a small ice cream scoop) out the dough onto a baking sheet lined with parchment or a silpat. Bake until done in about 10 minutes.