Today was supposed to be my final day at the gym. But I’m sick…with a cold…for the first time in over three years. I used to get everything going around. Then I found a naturopath who was able to help me build my immune system. After her treatment (oil of oregano) I have not been sick till now. I don’t like it. I’m spending the day mostly in bed.
Or attaching hanging sleeves to wall hangings. That did not happen yesterday. We had some other issues to deal with yesterday that related to retirement planning for Hubby and immigration issues for a friend. It was a busy day.
I baked some GF Chocolate Chip Cookies for stress relief. ‘Nuf said.
Swedish Toll House Chocolate Chip Cookies
2 dozen large cookies or 3 dozen small cookies
1/3 – 1/2 c. brown sugar
1/3 – 1/2 c. white sugar
1/2 c. butter
1/2 tsp. vanilla
1/2 tsp baking soda dissolved in 2 Tbsp. hot water
1 1/2 c. flour or equivalent gluten free flour mix (I use the recipe from “More From the Gluten-Free Gourmet”)
1/4 tsp. sea salt
1/2 tsp. xantham gum (to make it all stick together. Not necessary if using regular flour.)
3/4 c. semi sweet chocolate chips
1/2 c. chopped walnuts
Cream the butter. Add the sugars and cream. Add egg and vanilla and beat till light. Mix flour, salt and xantham gum together. Add alternately with baking soda liquid to creamed mixture. First one third of the flour mix, then one half of the soda mix, then one third of the flour, then the last half of the soda mix, then the last third of the flour. Mix well. Add chocolate chips and walnuts.
Drop by teaspoons or tablespoons onto a greased cookie sheet. Bake at 350 F for 7-10 minutes for small cookies, and 10-12 minutes for larger cookies. Cool on cookie sheet for five minutes before trying to remove onto cooling rack to finish cooling. If you move them before they’ve cooled enough, they will crumble. And if you wait too late, they will stick to the cookie sheet!