In the time since we last spoke, Tim and I have gone to our first baby shower together (and it was thrown for us) (!!), hosted our first overnight house guests in our halfway-renovated home, spent time with my side of the family and Tim’s side of the family and been showered with unbelievable future-grandparents-uncles-aunts generosity from both, spent a weekend in Asheville being fed homemade croissants and trying to explain einkorn to total strangers at a giant fair, paid our taxes (ooooouch) and gotten pretty addicted to a new kitchen gadget we’re excited to share here today. In this post, I used it to bake a version of my grandma’s oatmeal chocolate chip cookies, and at the end of the post, the folks who make it are going to give one away to one of you. So let’s talk a little about these cookies and about this gadget, the OmniMount iPad Combo Kit.
First the gadget: so what we essentially have here is a much easier way to look up recipes and research information while you’re in the kitchen, from a mounted stand that can hang beneath a cabinet, be folded up when you’re not using it and keep information out and accessible while you’re mixing ingredients for dinner or dessert. This combo kit includes a stand, a case and a wall mount with a magnetic mount for your iPad, and, from the first day we installed it, I’ve been using it all the time. So convenient! So much better for keeping food off the iPad! Learn more about it at OmniMount’s site.
Second thing: the cookies. If you’ve been around here since the beginning, you’ll recognize these as my grandma’s original recipe, which have been one of my favorites since I was small. The entire mixture is stirred together in a bowl, by hand, with a big wooden spoon, and the ingredients list is fairly simple, even with fancier, nutrient-rich ingredients like coconut sugar and coconut oil mixed in. Rather than my grandma’s margarine, I combine butter and oil; rather than half white sugar and half brown sugar, I use all coconut sugar; and rather than 1 1/2 cups of chocolate chips, I hand-chop a 70% dark bar and throw it inside. Just like in childhood, they’re still one of my all-time favorites—I think I ate five straight out of the oven—as they’re both sweet and filling, crisp and soft.
So now for the giveaway! Win your own OmniMount case–for either iPad generation 2, 3 or 4; mini; or Air—and adjustable stand by using the Rafflecopter here. US entries only. Giveaway runs until Thursday, April 30, 2015.
Grandma’s Oatmeal Chocolate Chip Cookies
Adapted from the recipe in this 2008 old post, where it was adapted from my grandma // also, there’s a similar recipe in our book
Makes about two dozen (or a little more) cookies
This cookie recipe is incredibly changeable if you alter one of three things: the temperature of the fats (butter, coconut oil), the amount of flour (here we’re using just a cup of einkorn to make a crisp, thin cookie) and the way you chop the chocolate (big chunks = more reminiscent of traditional cookie; tiny pieces = more chocolatey flavor mixed into dough). Feel free to play around, but the one thing you need to know is that for this version your butter and coconut oil must be soft enough to smoosh with a spoon (another option would be to use cold butter and oil but combine everything in the food processor where it will be appropriately dispersed). No matter what, you do not want big chunks of fat in the batter when you’re scooping it, because when they melt in the oven, you’ll get little pools of liquid and that will make the cookies weird. Hope that makes sense. Comment with questions!
1/4 cup (1/2 stick) softened (!!) unsalted butter
1/4 cup coconut oil
1 cup (or just under) coconut sugar
1 tablespoon water
1/2 teaspoon vanilla
1 cup all-purpose einkorn flour (What is einkorn? Simple answer: ancient wheat. Check out our book!)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cup old-fashioned oats
1 3.5-ounce dark chocolate bar, chopped
Preheat oven to 325F degrees and line two baking sheets with parchment paper.
In a large bowl, use a big wooden spoon and some strong stirring to combine all the ingredients except the oatmeal and the chocolate chips. (See headnote about butter and coconut oil.) After well-mixed, with all the fats evenly smooshed and distributed especially, stir in the oatmeal and see a bowl of cookie dough that takes me right back to my grandma’s kitchen. Add the chopped chocolate last and stir everything together well.
Drop by rounded tablespoon (I like to use this) onto prepared baking sheets. Baked for 12 to 15 minutes, until firm and a little browned around the edges. Repeat with remaining dough. Enjoy!
disclaimer: we were sent a combo kit from OmniMount to include in this post, and OmniMount is generously giving away one identical kit to the winner of this giveaway. we were not paid in any other way and all opinions expressed are our own.