By Dianne Bunis
“Summertime and the livin’ is easy.” — Sam Cooke 1957
I’ve taken a basic chocolate chip cookie dough, and added flavorful, heart-lovin’ ingredients filled with fiber, protein, omega-3 fats, antioxidants and crunch!
Add or omit your favorite seeds, nuts and dried fruit, don’t be afraid to mix it up!
Keep dough conveniently stored in the refrigerator for quick and easy baking a dozen or two — for the BBQ, beach or snack. Keep a jar filled all summer long…
Sam’s Cookies
INGREDIENTS
1 cup organic butter, softened
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon pure vanilla extract (I like to use Madagascar Bourbon & Tahitian Vanilla)
2 cage-free eggs
2 1/4 cups all-purpose flour
1 tablespoon flaxseed meal (Bob’s Red Mill)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup sliced almonds
1/2 cup unsalted raw pumpkin seeds
1 1/2 tablespoons chia seeds
1 cup dark chocolate chips
1/2 cup golden raisins
PREPARATION
Preheat oven to 375°F. Line 2 baking sheets with parchment paper; set aside.
In a medium bowl, cream butter, sugar and vanilla until light and fluffy. Beat in eggs, one at a time.
In a large bowl, add flour, baking soda and salt, whisk together.
Add the creamed mixture to the dry ingredients to combine, by hand.
Add almonds, chia seeds, pumpkin seeds, raisins and chocolate chips, stir to combine thoroughly.
Divide cookie dough onto 2 sheets of wax paper, wrap tightly and refrigerate for 30 minutes.
(To store cookie dough, place wrapped dough in a freezer bag with date and store in refrigerator or freezer.)
Using a cookie dough scoop or a heaping teaspoon, drop cookies spaced 2 inches apart onto prepared cookie sheets.
Bake for 8-9 minutes until cookies are golden, do not let edges burn. Cool cookies for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight glass container.
