Olympic Cookies

Thursday, it was 50 degrees.  Friday, we heard a "warning" that we might get a foot of snow.  Monday morning, we woke up to this:

As a result, we had an unexpected snow day!  After I rearranged the syllabi for the two courses I'm teaching this semester, I got to work grading.  It was such a blessing to have an extra day to get caught up!  Frog Prince had the day off to {holiday!} and we enjoyed watching the snow fall from the warmth of our house.

What's better than a snow day?

A snow day with chocolate chip cookies.

And, not just any chocolate chip cookies.

Whole wheat chocolate chip cookies from a friend, who's friend - The Olympian - gave her the recipe.

These, my friend, are cookies of Olympic greatness.

As my friend Taryn begged -- please do not alter or substitute anything in these cookies.  So I didn't.  I recommend you don't either.  Trust me.

Olympic Cookies - From Taryn

1/2 C butter, mostly melted
1/4 C + 2 T brown sugar
1/4 C + 1 T white sugar
1/2 tsp. vanilla
1 egg
1 C oats {Quick is preferred}
1/2 tsp. salt
1/2 tsp. baking soda
1 C + 2 T whole wheat flour
1 C dark chocolate chips

Begin by creaming together the butter, sugars and vanilla.

Add in the egg, and mix well.

Next, combine the oats, salt and baking soda and add to the creamed butter mixture.  

Mix these ingredients well before adding the flour.  

Stir in the chocolate chips.  

Shape the cookies into balls {I got to use my new cookie scoop, thanks to the giveaway I won from my friend Rebekah}

Place the dough balls 2 inches apart on an ungreased cookie sheet.  

Bake at 375 for 8-11 minutes, until lightly browned and the edges are set.  The center will still be slightly soft -- that's okay, they're nice and chewy that way!

Transfer cookies to a cooling wrack and then serve.  We sampled a few right after they came out of the oven -- wow!

This recipe is linked to: Tasty Tuesday, Tasty Tuesday (2), Take a Look Tuesday, Fun with Food Friday, Sweets for Saturday, Sweet Tooth Friday, Culinary Battle, Gooseberry Patch