A staff favorite: hearty, happy, healthy and slow-burning oatmeal cookies packed with chocolate, coconut and cranberries.
Phil ‘em up
Fast Phil always has a lot going on. Husband, father of three, Harvard man, entrepreneur, hockey jock, musician, all around great guy. Phil does everything fast. I don’t even want to know his wpm, his fingers flying to keep up with his thoughts. He can reply to a text or an email faster than I can press send. Speed has its price. The man burns through fuel like a growing teenager. So when Phil began consulting with Among Friends, he came with a warning label from his lovely wife and my good buddy Kate: “Don’t let him get hungry”. Her words proved to be prescient, especially when bread-loving Phil discovered he was gluten intolerant. Now, when Phil’s energy flags, we just roll him cookies across the conference table – hearty gluten-free oatmeal cookies studded with chocolate, coconut, and cranberries.
What you’ll need: 1 egg, 1tsp vanilla, 4Tbsp soft unsalted butter*
Preheat oven to 350º. Prepare cookie sheets with parchment paper or non-stick spray. Empty mix into large bowl. Add 1 egg, 1 tsp vanilla, and 4 Tbsp very soft butter. *You can also use a combination of oil and butter, coconut oil, or non-dairy substitute. Beat 1-1½ minutes until mix combines with butter. For flatter cookies or if mix seems dry, add an extra 1-2 T of butter. Form 1-inch balls and place 2 inches apart on cookie sheet. Bake 7-9 minutes. Do not brown the tops of these cuties – cookies will have a shiny center. Cool on baking sheets 5 minutes.