Can you believe it? A new year is upon us. In fact, we’re almost two weeks into 2012.
I’m usually not one to reflect on the past year and make resolutions for the new one. I hate making resolutions that I’m bound to break. But sometimes listing goals is a good way to give you some perspective and push you forward. Last year I started a Project 365, but only got to 146 photos. I’m not sorry at all that I started that project; even though I didn’t finish, I still have many moments preserved and I feel that I learned so much from the experience.
So I’ve decided to write down some food goals for myself for 2012; goals I know that I’ll break. But they’ll give me something to works toward.
My Five Food Goals for 2012:
1. Eat more fresh fruits and vegetables and whole foods.
2. Eat less processed, prepacked baked goods.
3. Make new recipes; don’t get stuck in a rut of making only the recipes you know.
4. Try to overcome your fear of sharing your food creations with others. You can’t always please everyone, and sometimes you’ll make something that just isn’t that great. Get over it.
5. Try something new, even if you think you won’t like it. You never know!
On to the cookies!
I believe that these cookies are a good representation of a few of my food goals. They’re made with natural ingredients (whole wheat flour, demerara sugar, rolled oats, etc.), they contain an ingredient that I was a bit afraid of (carob chips), and I had to overcome my fear of sharing them with others.
You see, Reuben loves carob, but, I must admit, I’m not the world’s biggest fan. Give me a choice between 70% cacao chocolate and carob and I’ll take the chocolate 9 times out of 10. But I wanted to make something that he loved. And I found that the carob chips added a lovely malty flavor that fit these cookies very well.
However, I was so scared that everyone would think they were gross and too “healthy” tasting that I always put a caveat before them: “They’re healthy,” or “They’re made with Carob chips.” To my surprise, no one hated them, and a gentleman even asked for the recipe. Just goes to show that you should get over your ego and share your work.
Notes:
- These cookies are none too sweet: just the way Reuben and I like them. If you prefer something a little sweeter, simply add some extra demerara.
- If you can’t find any carob or you can’t stand it, you can easily substitute it with chocolate chips.
Peanut Butter Carob Chip Cookies | Printable Page | Makes approximately 2 dozen cookies
Ingredients:
- 1/2 cup butter, softened
- 1 cup demerara sugar or sucanat or rapadura
- 3/4 cup natural peanut butter (I really like this kind)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (4 ounces) whole wheat pastry flour (aka soft white wheat)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup regular rolled oats
- 1 cup semisweet carob chips (we really like this kind), or chocolate chips
Directions:
1) Preheat the oven to 375 ° F.
2) In a large bowl (or the bowl of a stand mixer), cream together the butter, sugar, and peanut butter until smooth. Beat in the egg and vanilla.
3) In a separate bowl, whisk together the flour, baking soda, and salt. Stir into the butter and sugar mixture. Add the oats and chocolate chips.
4) Form the dough into balls the size of golf balls and place on an ungreased or parchment lined baking sheet. Flatten the balls slightly.
5) Bake in the preheated oven for 8-12 minutes, or until the edges begin to brown. Remove from oven and let the cookies to cool on the pan for 5 minutes. Transfer to a wire rack to cool completely before storing.
Cooking for Seven 
