Happy National Cookie Day!

Who doesn't love cookies? 

We definitely do, but where cookies even came from? Or who makes up all these random holidays? Well, we looked it up! (Thanks, Google!)

 Turns out the English word "cookie" is derived from the Dutch word "koekie" which means little cake.  There have been cookie-like wafers in existence for as long as baking has been documented, their ability to travel well made the quite popular, however, they weren't nearly as sweet as the common cookie. The origin of the cookie seems to be in Persia in the 7th century, soon after the use of sugar became popular in the region. After that, they spread to Europe through the Muslim conquest of Spain. Cookies were common at all levels of society throughout Europe by the 14th century, from the royal cuisine to the street vendors. Cookies arrived in America in the 17th century. Macaroons and gingerbread cookies were among the popular early American cookies.

In 1976, Sesame Street included National Cookie Day on its calendar for the first time on November 26. The Cookie Monster also proclaimed his own National Cookie Day in the 1980 book The Sesame Street Dictionary. Then in 1987, Matt Nader of the Blue Chip Cookie Company out of San Francisco created Cookie Day celebrating it on December 4.

So, how can you celebrate National Cookie Day, and still eat healthily? Our Clean Eating Blueberry Oatmeal Cookies are a great option! 

Blueberry Oatmeal Cookies

These cookies are soft and extra chewy! Our dried blueberries add a bright and sweet burst, while the warm cinnamon and oats provide a comforting backdrop. They'll stay soft for up to a week if stored in an airtight container.

Yields About 15 Cookies

Ingredients:

1 Cup instant oats
3/4 Cup Whole Wheat Flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
2 tbsp coconut oil, melted
1 large egg, room temp.
1 tsp vanilla extract
1/2 Cup honey
1/4 Cup Sunset Valley Organics' Dried Blueberries

Directions:

1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the honey until thoroughly incorporated. Add the flour mixture, stirring just until combined. Fold in the blueberries. Chill the dough for at least 30 minutes. (If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

2. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a Silpat.

3. Drop the cookie dough into 15 rounded scoops on the baking sheet. (If chilled longer than 1.5 hours, flatten each slightly.) Bake at 325°F for 13-15 minutes. Cool on the baking sheet for at least 15 minutes before turning out onto a wire rack.

Happy National Cookie Day! 

Aronia Berry Oatmeal Cookies

Aronia berries are a fun ingredient to experiment with. Our Aronia berries are unique in that they are so packed full of nutrients that the brix (sugar content) is actually a lot higher than average and this makes the tannens in the berry not so much at the forfront of the taste. Instead a sweetness starts to come through.

Typically this is a good indication of nutrition in our foods accross the board; nutrition=more flavor.

Then when you bake, or heat the aronia berries their astrengent weakens even more. So we've been baking, like A LOT! So we've developed two yummy recipes for Aronia berry oatmeal cookies. Today we will be sharing our conventional recipe, and keep an eye out for our gluten free aronia berry cookies coming next week.

Ingredients:

• 1 C. All Purpose Flour
• 1/2 Teaspoon Ground Cinnamon
• 1/2 TSP Baking Soda
• 1/4 TSP Salt
• 1/2 Cup Unsalted Butter, softened to room temp
• 1/2 C Brown Sugar
• 1 Large Egg
• 1 TSP Vanilla Extract
• 1 and 1/2 cups Old-Fashioned Oats
• 1 C Dried Aronia Berries

Directions:

1. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside. 
2. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the egg and vanilla extract and mix until fully combined.
3. Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed. 
4. Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes. 
5. Meanwhile, preheat the oven to 350 F. Line two large baking sheets with parchment paper or silicone baking mats and set aside. 
6. Once the dough is chilled, remove it from the refrigerator and scoop out 2 tablespoon sized balls of cookie dough and dropped onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake. 
7. Bake in separate batches at 350 F. for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling. 

Notes: 

-Prep time includes 30 minutes of chilling time 

-Cookies may be stored on the counter in an airtight container for up to 5 days.