You sit at the kitchen table in slight profile reading a book. The room is washed in olive-hued sunlight. Water glasses and plates with half eaten goat cheese toasts remain.
Outside the unadorned windows, sun filters through maple leaves stacked in tight clusters, they too are the color of ripened fruit, even in the gray of winter. On this chilled afternoon the wind leaks through the room's open seams.
You reach for a chocolate chip cookie from a tin your lunch guest brought. The cookie is soft, chewy with the slightest hint of coconut and chunks of dark chocolate. Dipped in milk, they melt in your mouth.
If on a winter's day you need a lighter version of chocolate chip cookies, try this recipe, and just try not eating more than one cookie.
Oatmeal Chocolate Chip Cookies
adapted from Feeding the Whole Family, by Cynthia Lair
Yield 2 dozen cookies
3 cups rolled oats
2 cups whole wheat pastry flour
1/2 teaspoon salt
1/2 cup brown rice syrup
1/2 cup maple syrup
1 cup coconut oil (melted)
2 teaspoons vanilla extract
2/3 cup chopped walnuts
1 cup quality dark chocolate (chopped into chunks)
Preheat oven to 350°. Line baking sheet with parchment paper.
Melt 1 cup of oil in saucepan, let cool slightly. In a large mixing bowl, whisk together combine oats, flour, and salt.
In a separate bowl, whisk together coconut oil, brown rice syrup, maple syrup, and vanilla.
Add wet ingredients to dry and mix to incorporate. Add dark chocolate chunks.
With moist hands shape dough into 3-inch cookies and place on lined cookie sheet. Bake for 15 minutes on the center rack. (For best results, bake one cookie tray at a time). Eat piping hot.