Monster.

I must say, my recent illness couldn't have come at a worse time. Palm Springs sounded so attractive, as did the desert, two places I would have loved to visit. Hopefully another time. As both of you know, around the Murphy homestead, we've been trying to eat healthier. Surprisingly, we've been really successful, which I'm glad of. In spite of all this healthiness, I've begun missing cookies-especially chocolate chippies. So, I've devised this lovely recipe which combines whole-grains and dark chocolate, which are both South Beach friendly, although I suspect these cookies aren't on the doctor's phase two foods to enjoy list. Enjoy them with a cold glass of unsweetened plain soymilk (Whole Foods is my fave) or gasp...dairy milk. I love them and so does my love. I know you will too.

Whole-Grain Oatmeal Chocolate Chippies

(this makes a ton of cookies, I usually halve or quarter the recipe)

1 cup unsalted butter, softened
1 cup raw (unbleached) sugar
.5 cup brown sugar
2 brown eggs (brown are the only kind Matty buy)
1.5 cup of whole-wheat flour (it does make lovely cookies-try it!)
1 tsp baking soda
1 tsp salt
1-2 tsp of vanilla (I honestly usually just dump some in-it's probably closer to 3-4 tsp)
2.25 cups of old-fashioned oats
1 cup of bittersweet chocolate (I use the Ghirardelli 60% cacao)
1 bar of chocolate (of your choosing), chopped
1 cup of peanut butter chips (I use the Reeses ones)
1 small bag of dark chocolate M & Ms (if you're feeling frisky)

Preheat your oven to 350. Cream the butter (or shortening, as Biggie often prefers for baking) and sugar in your KitchenAid (speed 2, then 4), add vanilla. Combine all of the dry ingredients (excluding the oats & candies) and add to the mixture in your KitchenAid (2 then 4). Slowly add the oats to the mixture. Let that work for about a minute until you have a thick doughy deliciousness. Remove the bowl. Using a silicone spatula, add the candies, except for the M & M's.

Using your ice cream scoop, scoop up about half a scoop of dough and place on your vegetarian-parchment-lined cookie sheet. Bake in the oven for 6-7 minutes based on your preference. Remove from the oven, let sit on sheet for about a minute then remove to cooling rack at this step, add the M & Ms. After they've cooled, store in a well-sealed container.

Enjoy!