Good Fortune

Happy Wedding Season! It seems like everyone chooses to get married at this time of year. You know what I mean, the ungodly hot, sticky, melt into a puddle season. Fortunately for my coworker Megan, her wedding day was a cool mid-80's day! She looked so happy and so pretty! Here's the gang from the bank!



I wanted to do something unique and nontraditional for a wedding present. I get really bored giving the same things all the time or writing out a check. I racked my brain for a few days trying to figure out what on earth I could do!

Then it hit me! I could make personalized fortune cookies! With Friends quotes inside! Megan loves Friends (well, who doesn't really?) and I figured she and the hubby could curl up on the couch and watch a few episodes while chowing the cookies! Unfortunately it didn't really hit me that they were going on their honeymoon the NEXT day and therefore wouldn't eat the cookies for a week. Oops! I hope they held up!

**They held up great! A little on the softer side, but the flavor was still awesome! After Megan figured out what was inside she was so excited! Hooray for personalized gift-giving!**



I searched online and found a great recipe on allrecipes.com. I set to work with a practice batch a few nights before the event. They were tasty little doodads! After a few batches I figured out I had been making them too thick, which explained why they kept cracking in the middle when I folded them. Once I got the consistency right these were super simple to make, though a tad time consuming. I only made 2 cookies at a time in the oven since they cool so quickly.

They were a HUGE hit at work! Everyone I offered them to was impressed and took one!They sound intimidating, but they're easy as pie! Well.. easier than pie I think. I haven't really tackled that milestone yet. But don't be scared of these cookies, try them for yourself and learn how to impress your coworkers with your baking prowess!



Fortune Cookies
2 egg whites
1/2 cup turbinado sugar
1/3 cup butter, melted and cooled
1/8 teaspoon vanilla extract
1/8 teaspoon almond extract
2/3 cup all purpose flour
1 tablespoon plus 1 teaspoon water

Preheat oven to 375. Grease a cookie sheet and have fortunes all printed or written out, cut up and ready to go. Using whisk attachment on standing mixer, whip egg whites and sugar on high speed until frothy. Reduce speed to low and add in butter, extracts, water and flour, mixing well after each addition. Consistency should resemble something like a thin pancake batter. Spoon the batter into roughly 3-inch circles onto prepared cookie sheet. I found that the thinner the circles were, the less likely the cookies were to crack when folded. That seems to be the most important part of the whole process. That and working quickly...

Bake the cookies 5-7 minutes or until the edges begin to brown slightly. Remove from oven, loosen cookie from the sheet with a thin spatula, place message in the center and fold in half. Fold the ends of the half together into a horse shoe and set in a muffin tin to allow cookies to cool and keep their shape. Repeat until all the batter is gone!

Cajun Snickerdoodles

Last week I brushed up on my Cajun cooking. I made blackened snickerdoodles! So deliciously black, crunchy and chalky!



*sob*

Rookie mistake.. I used Pam non-stick cooking spray to coat the cookie sheet in leiu of butter. Bangs head against keyboard in shame.

Kyle, bless him, still ate them.



We attacked the cookies, picking them apart to unearth what was edible. Those parts were pretty tasty at least! And three whole cookies were saved from the same toasty fate as their siblings!



I'll attempt these delicious treats again soon, this time not using honey and using BUTTER to coat the cookie sheet!

Whip it Gewd!

I’ve been waiting for three months. It finally happened today! Christina Aguilera’s new CD was released! I rushed out to buy it… see…



I love it! Totally worth the wait!

What’s the best way to listen to a new CD? Cranking it in the house while whipping up something yummy!



Now, I’ve been whipping up lots of calorie-laden treats lately, so I decided to switch it up and try some meringue cookies. I realized I’d never actually eaten one, let alone baked one. Up for the challenge, I altered a recipe to use honey instead of granulated sugar.



Now, some came out slightly burnt, some came out a bit sticky, (I need a grown-up oven that cooks evenly...) so they need a bit of work. Let me know if you've got any opinions! I was thinking next time I'd try using some more CoT or even make them with granulated sugar the way they're supposed to be!

Lavender Carrot Biscotti... sort of...

The Italians certainly have it right: cookies for breakfast!

I am absolutely head over heels for biscotti. Every year for Christmas, a really close family friend makes her famous Cappucino Biscotti for my dad and I. We usually take turns hiding the bag so we can have the last delicious morsel.

Well it's not really Christmas, but I'm in the mood for some crunchy Italian treats. With the temperatures rising, I wanted to bake something a bit lighter tasting than the rich flavors of cocoa and coffee. I opted for a mix of carrot with lavender and a hint of ginger.



Well, the result was a little more scone-like, but without the butter! Next time perhaps I'll try adding in an egg white or using only egg whites to keep it less moist. The flavor is still awfully delicious, though!

Lavender Carrot Biscotti
2 cups all purpose flour
1/4 cup millet flour
1/3 cup walnut pieces
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
Pinch of nutmeg
2 eggs
1 teaspoon almond extract
2 tablespoons very hot water
1/2 teaspoon lavender buds
2 medium carrots, roughly grated

Preheat oven to 325 degrees. Oil a cookie sheet liberally with canola oil and set aside. Place the lavender buds in the hot water and allow to soak for at least 10 minutes. In a large bowl, combine flours, walnuts, baking powder, salt, ginger and nutmeg. In mixer bowl using paddle attachment, add carrot, lavender mixture, extract and egg. Beat until well combined. Add flour and mix well. Switch to kneading hook and knead dough for about 2 minutes, or until the dough pulls away from sides of the bowl. Shape into a log on the cookie sheet. For smaller cookies, and probably crisper results, shape into 2 logs. Bake 40 minutes. Remove from oven and cool for 10 minutes. Slice on a slight diagonal and place flat on cookie sheet. Bake for 10 minutes or until desired crispness is achieved. Cool completely before storing.

Have Some Seeds with your Chocolate

It hit the 90s here and I got to wear a tank top!

>insert chorus of angels here<

Needless to say, I'm a little pink. With this goulishly fair skin I burn at the drop of a hat. It's that time of year to stock up on SPF600! Hehe!

Even though the heat is climbing here, I still feel the need to bake. I wanted to make up for the fact that my oatmeal cookies turned out to be such a disaster last night. After all, Kyle is still waiting on a care package for this month! Unfortunately I misplaced the chocolate white chocolate macadamia nut cookie recipe he loved so much. I finagled a few recipes around to come up with a chocolate chocolate chip cookie recipe with raw pumpkin seeds thrown in.

please excuse the camera shadow... technical difficulties!

They're not too sweet, since I cut way down on the sugar, and just a touch on the salty side. Plus this is a combination you don't see every day!

Chocolate Pumpkin Seed Cookies
2 squares bittersweet chocolate, melted
1 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon molasses
1 egg
1/2 teaspoon almond extract
1/2 cup raw pumpkin seeds
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees, grease a cookie sheet and set aside. Mix flour, baking soda and salt together in a small bowl and set aside. In a large bowl, beat butter, molasses and sugar on medium speed until light and fluffy. Add eggs and almond extract, beating until well combined. Add chocolate and do the same. Gradually beat in flour mixture, then stir in seeds and chocolate chips. Drop by heaping tablespoons onto the greased cookie sheet. Bake 11-13 minutes, cool on the cookie sheet for 2 minutes before transferring them to a cooling rack. Makes about 15-16 cookies.

Trash Can Mistake Cookies

Want to know what can lift your spirits on a dreary Friday afternoon?

When your coworker gets a box of free cookies as big as your hand and SHARES them!



See? I wasn’t kidding! They were as big as my hand! And there were four stacks of six or seven cookies! There were dark chocolate with white chocolate and macadamia nuts, dark chocolate with mint, chocolate chip and butterscotch walnut.



They were so incredibly yummy! Crispy and buttery, yet so soft and chewy… mmm…

Of course this sent my baking senses a-tingling. I wanted to create a cookie to send to Kyle. Think how much I’ll save on postage when he moves up here! I dug into my recipe box and found an oatmeal cookie from one of my mom’s friends. I only have steel cut oats and, as I found out, they don’t work the same as rolled oats.

I’ll post the real recipe here in case anyone wants to make her delicious oatmeal cookies. But first, I’ll tell you my crazy story!

Not wanting to make too many cookies, I quartered the recipe. I substituted those steel cut oats for rolled, like I mentioned before. I used brown rice flour instead of an all purpose, peanuts and added in some chopped up dried chili mango.



When I went to roll the mixture into balls, they wouldn’t stick together. Here’s where I started to fret a bit. I added in an egg. Oh no, one egg with a quarter of a recipe… that’s a recipe for cooked eggs with some oats inside. So I added 1/4 cup of millet flour. For good measure I tossed in 1/8 cup of butterscotch chips.



I dropped four heaping tablespoons onto my cookie sheet and started the baking process, excited to see what was going to happen!



Well, they were a lot fluffier than I wanted them to be. Yep, that was the egg talking. So to the remaining batter I added 1/8 cup more chopped mango. At this point I’d already decided the cookies weren’t going to be what I wanted to mail out. I decided to mix it up a bit! I threw in 1/4 cup cocoa puffs, 1/4 cup raisin bran, 1 tablespoon fresh pineapple, and 1 tablespoon tahini.



Yep I know it’s weird, but they actually tasted pretty good! Unfortunately they still weren’t the right consistency. Maybe next time I might just trust the recipe… Tee hee!

Carole’s Oatmeal Cookies
2 cups oatmeal
1 cup flour
1 teaspoon baking soda
2 sticks of butter or margarine (1 cup)
1 cup sugar
1/2 cup chopped nuts (optional)

Preheat oven to 350 degrees. In a mixer cream butter and sugar together. Add in baking soda and oatmeal. Stir in flour and nuts last. Roll dough into balls and place on cookie sheet. Bake for 10-12 minutes. Makes 3-4 dozen cookies.

Tolstoy and Tea

Lookie here!



Yep, I finally made it down to the library today to check out some classics from my mondo reading list. Tolstoy and Dickens made the first round. I’m going to tackle Tolstoy first!

In theme with my book choice, I wanted to make some Russian inspired cookies. You know to curl up on this grim and cloudy afternoon with Mr. Tolstoy and some tea, while nibbling on a yummy, yet sophisticated cookie. Well I searched and found a few recipes I liked. Unfortunately my choices are limited right now. I’ve been baking… and baking… and baking some more. Now I’m pretty much out of everything and anything until I get to the store.

That’s ok, though. It’s me The Improviser! I should have a big “I” on my chest!

I turned to my dad’s almond crescent recipe. Well I have no almonds, but I do have peanuts. I subbed in some peanuts for almonds, peanut butter for shortening, added some milk. Then, just to make things that much more interesting, I quartered the recipe. Here’s what came out of it!



Do peanuts go well with tea? They aren’t supposed to be very sweet cookies, which might make them go better with said tea. We shall see, young grasshopper, we shall see.

Update: I had a patty with my orange tea this morning... it was delicious!

Peanut Patties
2 tablespoons butter
1 tablespoon peanut butter
1 tablespoon tahini
1 tablespoon milk
1/4 teaspoon almond extract
1 1/2 tablespoons sugar
3 tablespoons crushed peanuts
6 2/3 tablespoons whole wheat flour
Pinch of salt

Cream together butter, peanut butter, tahini, milk, extract and sugar in a mixer. Add in peanuts and flour, mix until mixture starts to pull away from sides of the bowl. Take dough out and form into a ball. Wrap dough in wax paper and refrigerate for an hour at least. Remove dough and roll into little balls, placing on a buttered cookie sheet. Bake cookies 10-15 minutes, or until cookies are firm to touch.

(Chili Pepper) Sugar Cookies

TADA! The surprise is revealed!



Cute huh??

So it took a few days to make these delicious treats, but boy were they worth the wait! I finally got to use my little chili pepper cookie cutter to make these little bite sized cookies to send to Kyle for Cinco de Mayo. I even made my own frosting - how very Martha of me! I had cookies coming out of my ears and was so proud I brought them everywhere I could think of! I adapted the recipe from Alton Brown's recipe on the Food Network's website, but I added some lime zest to give them some flair! I still have some of the original dough in the fridge and have since I've adapted the recipe yet again - chocolate with orange zest. So if you've got some time on your hands - I advise whipping up a batch of these buttery, limey, sugary treats! Enjoy!



Sugar Cookies with Lime Zest (original recipe courtesy of Alton Brown via foodnetwork.com)
3 cups all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Zest of one lime
Powdered sugar for rolling out dough

Sift together flour, baking powder and salt, set aside. Whip together butter and sugar until light in color. Add egg, milk and lime zest, continue mixing. Turn mixer to lowest setting and slowly add flour mixture. Beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper and refrigerate for at least 2 hours (now normally I'm not a very patient person when it comes to waiting and food, but it's definitely worth it)

Preheat oven to 375.

Remove dough from the fridge. I found that it was a tad easier to roll if it sat out at room temperature for 3 or 4 minutes. Sprinkle work surface with powdered sugar before setting dough down. Sprinkle the top of the dough with powdered sugar before rolling so the rolling pin doesn't eat the dough! The recipe says to roll the dough until it's roughly 1/4 inch thick. I'm horrible at knowing how thick my cookies are, so I just guestimated and rolled the dough out to my liking. Cut out the cookies with your favorite cookie cutter and place the dough on a greased cookie sheet, just far enough apart so they don't touch. Bake 7-9 minutes or until they start to brown around the edges. Let sit on the cookie sheet for 2 minutes, then remove and place on a cooling rack. Make sure the cookies are completely cool before frosting, or eat them warm (or cooled) without frosting! They're quite delicious!

(some more cookies I just "rolled out" last night to mail to a friend in Virginia!)

Alternate recipe:
Chocolate Sugar Cookies with Orange Zest
2 3/4 cups all purpose flour
1/4 cup cocoa powder
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 teaspoon vanilla extract plus enough milk to make 1 tablespoon
Zest of one orange
Powdered sugar mixed with cocoa powder for rolling dough

Follow the above instructions, the outcome will just be CHOCOLATEY as all getout!

(Almost) Nestle Tollhouse Cookies

Ah the American Dream.. Nestle Tollhouse Cookies right from the back of the package. The deliciously perfect consistency is unlike anything else in the cookie world. Salty, sweet, buttery.. ok now I'm drooling. Well I decided to make these with some leftover Valentine's candy (haha I know, I even shocked myself there) and a dark chocolate mint bar I had broken up into pieces. As usual, I cut the recipe in half so I would be less tempted to eat them (it didn't work this time). I had no brown sugar, so I just subbed in some molasses and they came out just as delicious, though a bit richer in color and flavor. Let's just say that only half the batter made it into the oven and there were two cookie casualties after they came out. Mmmmm..

Lemon Lavender Cookies

So last night I decided it was time lavender up a new batch of cookies! Flipping through some old recipes I copied from newspaper articles, I discovered a lemon lavender cookie recipe. Now this one called for powdered sugar and chilling and rolling.. just not really my thing for 8:00 at night. Plus I have yet to buy myself a rolling pin. I switched out some ingredients and added some white chocolate to create a VERY sweet cookie. I adore the texture and the flavor, but next time I think I'll cut down on the sugar a bit and add some more flour. For those of you with a high tolerance for sweets.. ENJOY!

Lemon Lavender Cookies
3 1/3 tablespoons butter, softened
2 tablespoons plain yogurt
1/2 cup sugar
1/2 teaspoon lemon zest plus a squeeze of lemon juice
3/4 cup flour (I used brown rice flour)
1/2 teaspoon lavender buds
1 square white baking chocolate chopped up (or 1/4 cup white chocolate chips)

Preheat oven to 350. Beat butter, yogurt, and sugar together. Add in lemon zest, flour, and lavender. Mix well and add in white chocolate. Drop by tablespoons 2 inches apart onto ungreased cookie sheet. Press down with fork in that criss-crossy peanut butter cookie pattern. Bake about 15 minutes and cool completely

Confessions of a Bake-aholic

Last night we had a benefit out at Gunther's in Plainfield for my cousins, Kylie and Taylor, and in memory of my uncle, Jeff. Out late and partying hard with my family left little time for sleep. So there's no reason I should want to bake anything tonight.. says the bake-aholic..

I discovered this recipe a few days ago over at Tartlette. I figured after the amount of sugar I injested over the past few days, this recipe would be perfect to get me back on track. They're very tasty and very filling with tons of fiber! I plan to try them warmed up with some milk poured over the top. Yum!

Lavender Oatmeal Bars
1/4 cup whole wheat flour
1/4 cup millet flour
3/4 cup oats
1/3 cup chopped walnuts
1/8 cup flax seed
1 teaspoon lavender
1 egg
1/4 cup plain yogurt
1 teaspoon agave nectar
1 teaspoon vanilla extract

Preheat oven to 350. In a large bowl, mix flours, oats, walnuts, flax seed, and lavender. In a separate bowl, whisk egg, yogurt, agave nectar, and vanilla extract. Add the egg mixture to flour mixture and combine well. Spread onto a greased cookie sheet. Bake 8-10 minutes. Remove, let cool, and cut into sections with pizza cutter. Enjoy!!

Perfectly Paired

I love red wine, I love chocolate, why not combine them and create the perfect cookie? In honor of my Uncle and Aunt journeying to London, I opted to make these uniquely decadent cookies. My Uncle also loves red wine; it's nothing for us to sit and drink a whole bottle together. And to think, a few years ago I couldn't stand the stuff! Well, it's too bad I thought of making these the day after their going away party. Perhaps I can mail him a box of these awesome treats.. Well, until I am able to do that, Amanda and I will enjoy their chocolatey wine-ness! I used Cabernet Sauvignon, but your favorite red wine will do I'm sure. Enjoy responsibly.. ;)

Chocolate Red Wine Cookies
3/4 cup brown rice flour
1/3 cup dark cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup softened butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/4 cup red wine
1/2 cup chocolate chips

Preheat oven to 375. Blend butter and sugar. Add egg, vanilla, and wine. Mix in dry ingredients until well blended. Fold in chocolate chips. Drop teaspoon sized globbies onto a greased cookie sheet and bake 8-10 minutes. They harden up a bit as they cool, don't worry! They do, however, taste wonderful warm..

My "Everything but the Kitchen Sink" Cookie

So after a slightly stressful day, I enjoy coming home and whipping up something in the kitchen. It's my relax time. I start with a recipe and change it up until it's no longer recognizable. This is what I did last night, creating what I call the Fruit Cookie (aka Everything but the Kitchen Sink Cookie). With no refined sugar and a bunch of fruit, it's a little more like a muffin than a cookie. Delicious with a dollop of peanut butter for breakfast. =) I think next time I might try adding in some fresh minced ginger..

Fruit Cookie
1/2 cup applesauce (I used homemade with plums in it)
1/2 cup tahini paste
1/4 cup butter
1 banana, mashed
1 egg
1/2 cup brown rice flour
1/2 cup white rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chocolate chips
1/4 cup raisins
1/4 cup chopped walnuts
1/4 cup coconut, sweetened

Preheat oven to 350. Lightly grease a cookie sheet and set aside. In your trusty mixer, beat together applesauce, tahini, butter, banana and egg until well mixed. Incorporate flours, baking powder and salt. Stir in remaining ingredients until your yummy batter is created. Drop dough by spoonful onto cookie sheet, lightly spreading batter with the back of the spoon. I discovered after the first batch that this dough won't spread. If you want a more muffin-y cookie, you can skip spreading the batter out - they're just as yummy that way! Sprinkle with kosher salt. Bake for about 18-20 minutes, then place cookies on a cooling rack to cool.

Molasses Flax Cookies

So, in leiu of going to the gym this morning I decided to make these "cookies". I don't have any maple syrup, so I used molasses. I have no coconut oil, so I used peanut butter. You get the picture.. A link to the original recipe can be found on this page of Diet, Dessert and Dogs. The first batch I cooked for 13 minutes and they burnt a bit, the second batch I cooked for about 8 was a bit gooey-er. So I'd say just eyeball it somewhere between those times and you should be good! This stuff tasted yummy and I'm excited to eat the cookies. They seem fairly healthy and have lots of fiber, so they can't be bad for lunch right?? Anyway.. enjoy!

Molasses Flax Cookies
1/2 cup whole oats
1 tablespoon peanut butter
3 tablespoons molasses
2 tablespoons agave nectar
1/2 teaspoon vanilla extract
2 tablespoons finely ground flax seeds
3 tablespoons whole flax seeds
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon kosher salt

Preheat oven to 350 (if you can get it to WORK - grumble, grumble). Grease a cookie sheet and set aside. In a food processor, grind up oats until powdered. Add in remaining ingredients and blend well. Drop onto cookie sheet in roughly tablespoon sized amounts. They will spread pretty far. Cook these between 8-13 minutes and allow to cool before removing from the cookie sheet. Cookies harden as they cool. Then enjooooooooooy!

A New Twist on Blue Cornmeal

I discovered this recipe months ago and finally made them last night. Boy were they worth the wait! The original recipe can be found here as I have changed some ingredients involved. Be careful, she wasn't kidding when she said the dough almost won't make it to the oven..

Blue Corn Chocolate Chip Cookies
1/3 cup plain yogurt
1/2 cup Smart Balance 50/50 butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
3/4 cup blue cornmeal
3/4 cup white rice flour
1/4 teaspoon baking powder
1/2 cup chocolate chips
1/2 cup chopped walnuts

Preheat oven to 350. Cream together the Smart Balance and sugar, then add vanilla and yogurt. Add blue cornmeal, flour, and baking powder. Mix well. Add in chocolate chips and walnuts.

Place heaped spoonfuls of the dough on ungreased cookie sheet and pat down so they're sorta flat. Sprinkle some sea salt on the flattened dough. After the first batch, I noticed that my cookies didn't spread and the color doesn't change much. I altered my baking time to 15-20 minutes or until they were a nice golden brown on the bottom. Transfer to cooling rack and allow to cool.

Almond Sesame Truffles

So I didn't exactly measure out amounts in this recipe, so its more of an idea booster! Plus the picture was gorgeous and I wanted to use it! This recipe was inspired by the Sesame Seed Truffle recipe on Elana's Pantry. I took some tahini paste and combined it with some awesome ingredients to produce these decadent little treats. It was just an experimental recipe and only made about ten truffles. I brought them to a family gathering and those who were brave enough to try them enjoyed them (my family is a bit odd on the texture front). So here is my "sort-of" recipe!

Almond Sesame Truffles
3 tablespoons tahini paste
1/2 cup almonds
4 dried figs
1 teaspoon (give or take) milk
Agave nectar to taste
Mixture of unsweetened cocoa powder, sugar, and cinnamon (to your tastes)

Mix tahini paste, almonds, figs, milk, and agave nectar in food processor until a smooth paste is formed. Refridgerate overnight. Roll mixture into balls and roll in cocoa powder mixture. Serve immediately - they're more firm when cold

Molasses Globs

It's that time of the month.. the time to send Kyle goodies through the mail! I really love to send him cookies or whatever I can fit into the mailbox and send out. I didn't have the ingredients for his favorites from the last time I sent him cookies, so I searched my cookbooks for a new one. I broke open this cookbook I've had for years, Milk'n'Honey Cookbook for Kids and altered the cookie recipe in it. The original recipe calls for margarine, honey, and raisins. Kyle doesn't like raisins, I don't like margarine, and I've been wanting to bake with molasses. These cookies turned out delightfully unique and tasty! I sent them out to Kyle and he absolutely adores them. Good thing I kept a baggie full of dough in the freezer to nibble on..

Molasses Globs
3/4 cup packed brown sugar
1/2 cup softened butter (1 stick)
1/4 cup molasses
1 large egg
1 1/4 cups rice flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups oats
1/2 cup chocolate chips
sugar and cinnamon

Preheat oven to 375 degrees. Grease cookie sheet (I only have one that I can use since my oven is the size of a tissue box..) with some olive oil. Mix together brown sugar, butter, molasses, and egg. Slowly add flour, baking soda, cinnamon, salt, and oats until well blended. Mix in chocolate chips until just blended. Roll dough into balls about the size of .. well.. it says walnuts but I just kinda guestimated since I have no idea what the size of a walnut is. Place the cookies 2 inches apart on baking sheet. Press the balls flat with a spoon dipped in sugar and cinnamon. Bake about 10 minutes or until lightly browned and edges are set. Remove from pan and cool on a wire rack. Then enjoy!!