LOCAL Chocolate Chip Cookies?

So, I have not been in the kitchen that much recently -- for a whole variety of reasons. Or at least I have not been blogging about what I have been not-so-wonderfully cooking. But one night this month (ok, I am doing entries and sending them out into the world on dates other than when they are written!), I finally did something I have been meaning to do for ages: cook with one of the mixes that the folks from Allens Hill Farm gave me when I interviewed them. [For the interview itself, click here.] The brown bag, with lovely cleanly designed green and white label saying "All Natural 8 Grain Chocoloate Chip Cookie Mix," has been in my pantry for some time, calling out to me, making me feel guilty for accepting something free and then not using it. Not using it and not reviewing it! But, to be truthful, the real reason I made them tonight was I wanted to. I wanted a cookie. I did. Perhaps even more, I wanted the smell of cookies baking in the house.

So, one stick of softened butter, one egg, several tablespoons of water [the [package calls for 2; I used 2 1/2 ], added to their mix -- and voila! Cookies. Inside the brown bag were (a) a mixture of dry ingredients including 8 grain flour [wheat, oat, pumpernickel, buckwheat, corn, soy, rice, potato according to the ingredient list; technically, in my view, those are not eight GRAINS but still] and brown sugar, oat bran, vanilla powder, baking powder, baking soda, and salt; (b) chocolate chips; and (c) sunflower seeds.

And what did I end up with? 20 cookies. Not too too sweet. Fairly large. Lighter than I had imagined with all those healthy ingredients. Tasty. Even though the "use by date" on the bottom of the package was well past. My fault. And their victory. Yum.