How are everyone’s “eat healthier” resolutions holding up? Mine were going along great until I downed an entire box of Samoas (a.k.a. Caramel Delights) today.
Yep, an entire box. 15 cookies at approximately 70 calories each. I can’t bring myself to go any further with the math.
Am I proud of my behavior? Can’t say that I am. Disappointed in myself? Somewhat (but not all that much, truth be told). Fully sated? You betcha.
Did I think eating 15 cookies was a good idea? Not particularly. But it was not nearly as bad an idea as baking kale into chocolate chip cookies.
Traveling even further down the sad path that leads to these cookies, the recipe is not even something that my half-cracked brain thought up. I found it in an actual cookbook.
People with the power to publish books forgot that with great power, comes great responsibility, and they allowed this to happen.
Were the cookies good? I ate them. Not that my behavior should be indicative of anything remotely akin to a good idea.
Kale and cookies. Is this quirky gone too far? A time-saving two-in-one gone terribly, drastically wrong? I mean, really. What’s next?
Are we supposed to let the cookies we do not eat go stale, and then bake them up a second time to make chocolate chip cookie croutons for our kale salads?
If one must mix greens and sweets, eat a kale salad and then have a normal, standard, regular, all-things-generic chocolate chip cookie for dessert.
All joking aside, I actually think this recipe would yield a solid chocolate chip cookie – minus the kale, of course.
Who knows? You may try them and give them a “Kale, yeah!” review. Me? I’m sticking with my, “Oh, kale no.” Enjoy!
- 1¼ cups white whole wheat flour
- ½ cup oatmeal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup light brown sugar, packed
- ½ cup (1 stick) butter, softened
- 2 large eggs
- 1 tablespoon molasses
- 1 tablespoon pure vanilla extract
- ½ cup kale leaves, torn and packed
- 1 cup chocolate chips
- Stir the flour, oats, baking powder and salt together in a large bowl and set aside.
- Cream the brown sugar and butter together until thoroughly combined.
- Add the eggs, one at a time, followed by the molasses and the vanilla and mix until incorporated.
- Next add the dry ingredients and mix until just combined.
- Pulse the kale in a food processor until it is finely chopped (but not pureed). Fold the tiny kale bits into the cookie dough along with the chocolate chips.
- Drop rounded tablespoons of the dough onto parchment-lined baking sheets.
- Bake at 350 degrees F for 12-14 minutes until the cookies are firm around the edges but slightly soft in the center.