{Easy Recipes} Chocolate Chunk with Nuts cookies and Oatmeal Yogurt Raisin cookies

For my very first cookie swap party, I was so indecisive on what to bring.  Not only was this party my first cookie swap, but I would be sharing my baked goods with professional bakers, cookbook writers, culinary school graduates, and other baking enthusiasts.  Suffice it to say, I was pretty nervous.

I ended up making 3 different cookies: decorated sugar cookies, classic chocolate chunk cookies (with toasted pecans and walnuts), and healthier oatmeal raisin cookies that are made with yogurt and without eggs or nuts (just in case some attendees had nut or egg allergies).  All of the cookies were well-received (phew!) and as a bonus, my husband, his co-workers, and a few friends were treated to the extra cookies I made.

Chocolate Chunk and Nut Cookies (makes 36 cookies)
Ingredients:

2 cups whole wheat flour

1 tsp salt

1 tsp baking soda

1 cup brown sugar (I used dark brown sugar because I like the deeper molasses flavor but any brown sugar will do)

1/2 cup granulated sugar

1 cup softened butter

1 tsp vanilla extract

2 eggs, room temperature

1 pkg semi-sweet chocolate chunks

1/2 cup toasted walnuts, chopped into chunks

1/2 cup toasted pecans, chopped into chunks

Pink Himalyan Salt (can be substituted with sea salt)

1. Preheat oven to 375F

2. Line cookie sheet with parchment paper or Silpat mat

3. Combine dry ingredients (flour, salt, baking soda)

4. In a separate bowl, combine both sugars, butter, and vanilla.

5. Add eggs to sugar mixture and beat.

6. Add in dry ingredients from the other bowl and mix well.

7. Stir in chocolate chunks and nuts.

8. Use a small ice cream scoop or spoon and drop small balls of dough onto the lined cookie sheet.

9. Bake for 8-10 minutes

10. Remove from oven, sprinkle with a little bit of Pink Himalayan salt (I like adding a bit of salt to enhance the cookie's sweetness and this pretty pink salt was perfect for it. I bought a container of this salt at Trader Joe's for $1.99)  Transfer to a wire rack to cool.

Oatmeal Raisin Yogurt Chocolate Chip Cookies (makes 24, adapted from Happy Tummy)

3/4 cup whole wheat flour

1/4 cup unbleached white flour

1 tsp baking powder

1/2 tsp ground cinnamon

3/4 cup dark brown sugar, packed

2/3 cup rolled oats

1/2 cup raisins

1/2 cup semi-sweet chocolate chips

1 cup plain low-fat yogurt

2 Tbsp canola oil

1. Preheat oven to 375F.

2. Line cookie sheet with parchment paper or Silpat mat.

3. In a large bowl, sift the flours together with the baking powder and cinnamon. Whisk in the sugar and oats, then stir in the raisins and chocolate chips. 

4. In a separate bowl, beat the yogurt with the oil. Then add yogurt mixture to flour mixture to make a dough.

5. Roll into small balls and place on the prepared baking sheets. Bake for 10-15 minutes, or until browned. 

6. Transfer to a wire rack to cool.