This oatmeal cookie recipe is modified from a Cook's Illustrated recipe for Oatmeal Chocolate Chunk with Pecans and Dried Cherries recipe. I didn't have chocolate chunks so I used Hershey Special Dark Chocolate chips. I didn't have pecans so I used walnuts. I didn't have dried cherries so I used chopped dried ginger and currants. I also wanted my cookies to be healthier so I added hemp seeds, flax seeds, raw sunflower seeds, reduced the sugar and added black strap molasses.

A Healthier Oatmeal Cookie

Oatmeal Chocolate Chip Cookies

1 1/4 C All-purpose flour
3/4 t. baking powder
1/2 t. baking soda
1/2 t. salt

1 1/4 C old-fashion rolled oats
1 C chopped walnuts
1 C dried currants(soaked in water and drained)
1/4 C chopped candied ginger
4 ounces dark chocolate chips
1 T. Hemp seeds(shelled)
1 T. Flax seeds(ground)
1/4 C. Sunflower seeds(shelled)

12 T. Unsalted butter, softened
1 cup white sugar
1 1/2 T. Blackstrap molasses
1 large egg
1 t. vanilla extract

1. Adjust over racks to upper- and lower-middle positions; preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.

2. Whisk flour, baking powder, baking soda and salt in medium bowl.
In second medium bowl, stir together oats, walnuts, ginger, chocolate chips, sunflower seeds, hemp seeds, and flax seeds.

3. Beat butter and sugar together using hand or stand mixer at medium speed until no lumps remain.

Add egg and vanilla and beat until fully incorporated, about 30 seconds. Add flour gradually and mix until just combined. Add currants. Add oat/nut mixture gradually and mix until just combined.

4. Roll dough into balls about 2 inches in diameter. Place balls evenly spaced on each baking sheet.

5. Bake both baking sheets 8 minutes, then rotate them front to back and top to bottom. Continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will still appear raw, wet and shiny in cracks), 8 minutes longer. Don't overbake.

6. Cool cookies on baking sheets on wire rack 5 minutes; transfer cookies to wire rack and cool to room temperature.

I've been terribly neglectful of all my blogs. *sigh* Sorry. I've made lots of great food since I last blogged. Today I even made Tea Eggs, which I shall post pics of. My Tea Egg recipe is slightly modified from others I found, by my use of hot peppers, brandy, and Worcestshire sauce. I also prefer to use dry tea rather than brewed tea, bec. a) I'm lazy b) I wanted more of tea flavour to my eggs.

Recipe for Tea Eggs
6 Eggs
2 Tbsp Soy Sauce
1 Tbsp Brandy or Sherry
1 dash of Worcestshire Sauce
1 Tbsp of black tea (I used a lovely Imperial Keemun Hao Ya)
4 small pieces of star anise
1 cinamon stick
3 dried red hot peppers
1 tsp of Chinese spice mixture
1 tsp of cracked black pepper

1) Place 6 eggs in pot. Fill pot with water just over the eggs. Turn on heat to med-high. When water comes to a boil, turn off heat and wait 10 mins.

2) Drain water and reserve. Rinse eggs in cold water to cool.

3) Slightly tap eggs all over so there are cracks in the egg, but do not peel.

4) Place eggs back in pot, add soy sauce, brandy, dry tea, dry spices and enough reserved water to cover the eggs.

5) Bring mixture to a simmer for 2 hours.

6) Place eggs with liquid in the fridge to keep overnight.

7) Remove egg shells and serve sliced or halved over rice.