It seems that I’ve been making these crispy oatmeal chocolate chip cookies a lot lately. They keep well, there’s no white flour, they have lots of fiber, and instead of chocolate chips I’ve been using part of a 70% dark chocolate bar (the one that’s good for you), chopped up and added to the final batter. Of course the toasted nuts add a lot of extra flavor.
They are big – about 5 inches across – so we usually split a cookie for dessert. But then we split another one because… well… because I’m in charge in the kitchen and I said it was okay. Today I also made salad, salmon patties, and spaghetti with chard for dinner. Then we had half a cookie for dessert. That’s the truth. We each had half a cookie for dessert. What happened after that is… quite frankly… confidential. 
Click here for the recipe. – Jenny Jones