By Cal Orey, The Writing Gourmet
People might say that chocolate chip cookies are good, but they have to be freshly baked cookies." --Brian Wansink
As we edge towards mid-November it looks like our tropical-like Lake Tahoe weather streak may be ending. I have mixed feelings about it. I keep hearing that song Put the Lime in the Coconut play in my head but watch NOAA's weather forecast for possible snowfall at 6,000 feet. Meanwhile, when I swim, like today, it just doesn't seem like fall will give us winter-type weather. So, last night I made homemade chocolate chip cookies with a healthful grown-up tropical twist. Translation: I added lots of Mediterranean foods including nuts, dark chocolate and olive oil...
Tropical Twist Chocolate Chip Cookies
It's a challenge to bake cookies in the mountains. You've got to get the right mix of sugars and flour for a chewy bite and mountain-like cookie--not flat. I think I've got it down after a decade of living here in the Sierras. I made these tropical treats smaller than larger so I can keep calories in check. Munching on one after a swim or dog walk is a tropical treat. Speaking of dogs...An almost doggie E.R. moment happened last night while mixing up these cookies. (I decided to let my boys be with me since the recipe is quick and easy.) But before I knew it, the bag of chocolate chips dropped onto the kitchen floor and my food-loving Brittany duo scoped 'em out as if they were a big bird in the field. Thank God I rounded up both pooches into another room asap. Whew! It was a close call.