Growing up, there was a “All I Really Need to Know I Learned in Kindergarten” poster hanging in my bedroom. It listed all of the comforting, thoughtful, and humble tidbits of advice that are so simply simple that they are easily forgotten through the doldrums of “real” life. Well, if you ask a Kindergartner who just came home from a trying day of their first of at least 12 years of education, Kindergarten is real life.
I would stare and stare at that poster. But out of all of wise advice, there were two points that I would always look for (they were right next to each other) and thus still remember today: Flush, and, Warm cookies and cold milk are good for you.
Isn’t that the truth?
That poster is now hanging in my mom’s Kindergarten classroom, and whenever I come to visit, I look for my two favorite bits of advice.
While I’ve got the flushing part down, I am always looking for a good cookie. Well, let me rephrase that – I don’t generally love cookies, so when I get the craving for a cookie, I only go for the excellent ones. Today, I had that craving.
Searching the fridge and pantry for the other prescribed “options” to satisfy sweet cravings, like all the health magazines tell you to do (I’m sorry, I’m not roasting zucchini to satisfy a sugar and butter craving. Although I do love roasted zucchini), I found nothing to satisfy the immediate need. However, while lacklusterly leaning against the pantry door, I was reminded of my baking ingredients, as well as the homemade Oregon granola I mixed up a few weeks ago (I call it Oregon granola because I use local dried cranberries, local hazelnuts, and amaranth grains).
So I got to baking, and unlike the many, many other times I’ve tried to make great cookies, I actually did this time. There was so much satisfaction in hand-forming them, and Sig kept smelling the air while they were baking. The cookies are sweet and salty, and crunchy and gooey; of course, I ate a couple just a few minutes out of the oven with a glass of milk. You need to try these cookies. Really. I’m about to eat the whole batch. They are nothing like roasted zucchini. And if you are trying to be healthy and start to feel guilty about making cookies, then remember these two things: 1) they are made with whole wheat flour, and 2) warm cookies and cold milk are good for you.
Granola Shortbread Cookies (makes 12 cookies)
- 2 c whole wheat flour
- 1 c granola (use your favorite brand or homemade)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt (plus a bit more to sprinkle on top of the cookies)
- 1/2 c semi-sweet chocolate chips
- 1 stick unsalted butter, just starting to become room temperature, but still a little cold in the middle
- 3/4 c granulated sugar
- 1 large egg
- 1/2 tsp almond extract (make sure it’s good quality, or it will smell and taste alcohol-y)
- a bit of 1/2 & 1/2 to brush on the top of the cookies before baking
Preheat the oven to 375 degrees, and line a baking sheet with parchment paper or a silpat.
In a large bowl, combine the flour, salt, baking soda, and baking powder. Whisk to make sure it is well combined.
In a stand mixer, or with a hand mixer, cream together the butter and sugar. Once mixed, add the almond extract and the egg, and mix to combine.
In batches of 3, add the dry ingredients to the wet, and mix to combine. Using a spatula, fold in the granola and the
chocolate chips – the batter will seem a bit crumbly, but that is ok.
Using a 1/4 c dry measure, scoop up that amount of batter and tap into the palm of your hand. Using your hands, form the cookie like you would a hamburger. Once 12 cookies have been formed and placed on baking sheet, paint a bit of 1/2 & 1/2 on the top of each cookie. Then sprinkle each cookie with just a bit of kosher salt on top.
Bake until cookies are golden, plumped, and fragrant, about 15 minutes.
Enjoy warm with cold milk!
42 Potatoes 
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