I was in the mood to spend some lazy time in the kitchen.
I wanted to make something that didn't require too much thought or work but created something fun.
Both of my daughters, Jenna and Jaelyn, requested time with me to bake, so we came up with this recipe to appease both their tastes.
I like the consistency of Red Mill hot cereal, and it's not processed with fillers and added sugars like popular name brands.
It also holds up well in the baking process and gives a nice texture to cookies.
You can add chopped nuts to the recipe if you desire; I'd suggest no more than 1 1/2 cups of toasted walnuts or add in pecans as you stir in the chocolate chips.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Triple chocolate chip cookies
1 cup salted butter
1 cup shortening
1/4 cup natural peanut butter
1/4 cup dark chocolate cocoa powder
2 teaspoons vanilla extract
1 1/2 cups brown sugar
1 1/2 cups cane sugar
5 cups unbleached all-purpose flour
1 teaspoons salt
2 teaspoons baking soda
1 1/4 cups Red Mill 5 Grain Rolled Cereal
2 cups double-chocolate, chocolate chips (at least 65 percent cacao)
Preheat oven to 300 degrees or convection oven to 350 degrees.
Beat butter, shortening, peanut butter, cocoa powder and vanilla until creamy and fluffy.
Gradually add in both sugars and then beat in eggs one at a time until combined and creamy.
Blend together flour, salt and baking soda. Gradually add flour mixture into the batter on low speed, unless you wish to have flour over your entire kitchen.
In a separate bowl, blend in hot cereal until well incorporated and then stir in chocolate chips.
Using a 2-ounce muffin scoop, place small balls of dough evenly spaced onto greased air-bake pans.
Bake for 12 minutes.
Remove from oven and allow to cool slightly.
Then dig in with a large glass of ice-cold milk or your favorite iced coffee beverage.