Spelt and Oat Chocolate Chunk Cookies

Most people combat the onset of a cold with vitamin C, chicken noodle soup or a rigorous routine of Cold FX. But, I'm heading into week 3 of the school year (only 185 days left to go), and that means that I'm looking for some real comfort food.

And that means chocolate chip cookies. Or, because I like going big, chocolate chunk cookies.

As someone who worked in a Belgian chocolate shop for 4 years, I firmly believe that chocolate has the ability to heal all illness.

Or at least make you forget that you're sick for the 30 seconds it takes to eat one of these cookies.

NOM.

See? You're feeling better just by looking at these cookies.

Spelt and Oat Chocolate Chunk Cookies

(adapted from So Good and Tasty)

makes 2 dozen

Ingredients

½ cup granulated sugar
½ cup packed brown sugar
1/3 cup butter, softened
1 egg
1 tsp vanilla extract
½ tsp baking soda
1¼ cups spelt flour
½ tsp kosher salt
½ cup (heaping) coarsely chopped good quality chocolate (about 80 grams or 3 oz)
½ cup oats (not instant)

optional ad-ins: 1 tbsp grated orange zest, 2 tbsp minced crystallized ginger, ¼ cup chopped nuts

Directions

1. Preheat oven to 300º. Line a large baking sheet with parchment or a silpat mat.

2. Cream together butter with sugars. Beat in egg and vanilla extract. In a separate bowl, mix together baking soda, spelt flour and salt. Mix dry ingredients into wet. Stir in chocolate chunks, oats and any optional ingredients.

3. Drop by tablespoons onto baking sheet, at least 1" apart. Bake for 12-15 minutes or until edges are lightly browned. Remove baking sheet from oven and let cookies cool on sheet for 2-3 minutes before transferring to a cooling rack.

Thin, chewy and oh-so-delicious. Plus, the spelt flour adds a nice nutty undertone.

Rhubarb Oat Bars

The most successful of my rhubarb extravaganza this year! Just don't try to freeze them. They don't thaw well! So, share 'em out the next day with people at work!

Rhubarb Oat Bars


Ingredients

2/3 cup all purpose flour
2/3 cup spelt flour
1 cup oats
1 1/3 cups brown sugar
½ cup melted coconut oil

1 cup sugar
2 tsp cornstarch
4 cups rhubarb, cut into ½" slices
1 tbsp minced candied ginger
1 tsp vanilla

Directions

1. Preheat oven to 350º. Spray a 9"x13" baking pan with cooking spray.

2. Mix together flours, oats and brown sugar in bowl. Drizzle with coconut oil, and mix until crumbly. Press 2/3 of the mixture into the base of the pan.

3. In another bowl, mix together sugar, cornstarch, rhubarb and ginger. Place rhubarb on top of base. Sprinkle with vanilla. Top with remaining oat mixture.

5. Bake for 45 minutes. Cut into 24 small slices and serve with tea.

Happy Wednesday everyone!