I had to make something for a pot-luck at work, so I went to my go-to source for amazing recipes: SmittenKitchen.com. My sister-in-law told me about it a year ago (thanks!), and I’ve been hooked since. The website is on my bookmarks tab, so yes I am a true fan. The recipes are not particularly fat/sugar/calorie sparing, but what I love is that the author uses wholesome ingredients, which I am a big fan of.
Everyone should enjoy a good cookie once in a while. I prefer REAL ingredients instead of lab creations, like butter instead of margarine and maple syrup, honey and even refined sugar instead of artificial sweeteners.
My motto- eat the real deal, but less of it. And try to have some fruit or veggies first :-)
I made these cookies for 20 other nutritionists (yes, nutritionist eat cookies) who all seem to agree with my motto. This was my second time making them and they came out just as good. You can’t go wrong with sweet and salty. Make them. I mean it.
Adapted from Smitten Kitchen.
Original recipe yields 24 cookies; I managed to get out about 30 large cookies.
And for your information, yes that picture is real! I took it right after the cookie came out of the oven, so expect yours to look similar. Photography is not my forte, so I’ll use blogging as my excuse to finally learn it. After all, I know how hard it is to commit to making a recipe without a picture.