KR’s Cookies — Adapted from the Green Door

11 Feb

My friend Kathleen is a big fan of The Green Door, Ottawa’s first all-vegetarian, mostly organic restaurant. A terrific cook herself, The Green Door is KR’s first choice for dinner out with her husband.

She offered me her adaptation of the Green Door recipe for a wholesome, not too sweet cookie. What makes this particular recipe savvy for singles is that each cookie fills up as much as three ‘regular’ cookies. The recipe makes 12 cookies, a reasonable number for a single household, although I’ve scaled down the size of the cookies and now make about 16.

One cookie goes a long way, even at 16 rather than 12 servings.

One cookie goes a long way, even at 16 rather than 12 servings.

My mother feels these cookies are more closely related to muffins. I agree, but only to the extent that they are more nutritious than a run-of-the-mill cookie. Rolled oats, good fats from the olive oil and ground nuts, no refined sugar (save that contained in the chocolate chips) and the high level of antioxidants of the dried cranberries add up to good choices for your health. I find the cookies soft, chewy and with a satisfying level of sweetness. I cut the amount of chocolate chips from 1 cup to 3/4 cup but if you have a very sweet tooth . . . go for the full measure.

Large flake oats, all-purpose flour, ground almonds

Large flake oats, all-purpose flour, ground almonds

KR’s Cookies come together quickly in one bowl. And they cook on one large cookie sheet in no time at all. All savvy strategies for the single cook.

(L - R) Dried cranberries, EVOO, 1 egg, beaten, buttermilk, mapple syrup, rye whiskey, chocolate chips

(L – R) Dried cranberries, EVOO, 1 egg, beaten, buttermilk, maple syrup, rye whiskey, chocolate chips

Preheat oven to 350 F.

In a large bowl, whisk together:

  • 1 cup (250 mL)                      large flake rolled oats
  • 1 cup (250 mL)                      all-purpose flour
  • 1 cup (250 mL)                      ground or very finely chopped nuts, almonds or    walnuts
Add wet ingredients to dry

Add wet ingredients to dry

Add the following to the mixture and stir well to combine:

  • 1/3 cup (75 mL)                     extra virgin olive oil
  • 1/3 cup (75 mL)                     maple syrup
  • 1                                                egg, beaten with a fork (I use a glass & fork)
  • 1 tsp (5 mL)                            rum, whiskey or orange juice
  • 1/6 cup (38 mL)                    milk or buttermilk

— or a bit more. The dough will be sticky, not smooth.

Stir chocolate chips and dried cranberries into the dough.

Stir chocolate chips and dried cranberries into the dough.

Then fold in:

  • 3/4 – 1 cup (170 – 250 mL)     chocolate chips
  • 1/2 cup (125 mL)                      dried cranberries

My friend insists the best cookie sheet is rim-less and metallic (i.e. NOT non-stick). And for many cookies that’s true. I have found no difference with these cookies. So whip out the large cookie sheet and cover it with parchment paper (which I do believe is necessary).

Use an ice cream scoop to portion out your cookies. A soup spoon in the other hand will be helpful to drop this sticky dough on the bake sheet. The cookies don’t spread much during baking as many other types do, so you can drop them close together.

The original recipe calls for baking 8 – 10 minutes in the 350 F oven. It’s important not to over bake them, you want the bottoms just very lightly browned. My oven tends to run quite hot but I find these cookies need 12 – 14 minutes to bake. Watch them carefully, stay close to your oven and timer.

Soft, chewy . . . almost good for you!

Soft, chewy . . . almost good for you!

KR’s Cookies freeze very well . . . and even taste pretty good when still a tad chilly. I’m keen to see what you think of this recipe.

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One Response to “KR’s Cookies — Adapted from the Green Door”

Trackbacks/Pingbacks

  1. I Love Meat Loaf Again! | Savvy Single Suppers - February 26, 2013

    […] . even in the world of cookery. I recall years ago being fascinated by my friend KR’s (of the cookies fame) inclusion of Gorgonzola cheese in her meat loaf. At the time, I had not yet developed a taste for […]

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