Summer Soup and Trail Mix Cookies

You may recall this post, and remember I've wanted to make this soup for many moons. The season and my periodic persusal of The Olives Table conspired. I made the soup last night. I delivered some to friends who needed dinner. I kept some. It is very nice (especially lukewarm) and quite different for a tomato soup. I have also made grilled cheese sandwiches twice this week with white Cheddar and fancy bread: lemon pugliese and a seedy whole grain. I put sliced tomatoes in the sandwiches. As the recipe alludes, it should be excellent with grilled shrimp. I've also made granola (for the umpteenth time) and cookies (for the third time). Super good.


Lauren's Trail Mix Cookies

Adapted from Love Soup by Anna Thomas

Makes about 4.5 dozen cookies

3/4 C white flour

1 C whole wheat flour

3/4 t baking powder

3/4 t baking soda

1/2 t ground cinnamon

1/2 t ground nutmeg

1/2 t sea salt

1 C unsalted butter, softened

1/4 C white sugar

1.5 C packed brown sugar

2 large eggs

1 ripe medium banana, mashed

2.5 t vanilla extract

3.5 C rolled oats

1 C raisins

3/4 C chopped walnuts

3/4 C bittersweet or semisweet chocolate chunks

Preheat the oven to 350 degrees F. Line 2 or 3 large baking sheets with parchment. Whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt in a small bowl. In a large bowl, beat the softened butter with the white and brown sugars until it looks fluffy, then beat in the eggs, mashed banana (you should have at least 1/2 cup), and vanilla extract. Stir or beat the flour mixture into the butter mixture until well combined, but do not overbeat. Stir in the oats, raisins, chopped walnuts, and chocolate, until everything is well mixed. Scoop up rounded tablespoons of the dough and use a second spoon to push them off onto the parchment-lined baking sheets. Another way to do this is to scoop up a rounded tablespoon of dough and shape it into a ball with damp fingers, then place it on the parchment. Leave at least 2 inches space between cookies. Bake the cookies for 16 to 18 minutes, or until lightly browned around the edges, and reverse the position of the pans halfway through. Transfer the cookies to a rack while they are still warm and allow them to cool.