model behaviour

Tonight I'm having a psuedo-girl's night. I'm getting together with friends to watch the trashiest of television trash, America's Next Top Model. The reason why I'm calling it a psuedo-girl's night is because half of the people showing up to our apartment are boys. ANTM is not only fun tv to watch with friends of both genders, but it's great television to actively engage in a friendly wager. Yes, you heard it! We bet on who will become America's Next Top Model. At the beginning of the season (or cycle, to those in the know), we each place $10 in the pot and rank our top three picks in order. It's all very scientific, really, and it makes for a good excuse to get together mid-week.

I usually try to make a treat each Wednesday and this week is no exception. And because the models are wafer-thin, tonight I was inspired to make a something model-approved. This oatmeal cookie recipe came from Dawna at Always in the Kitchen. I made a couple of changes to Dawna's original recipe (like the addition of sunflower seeds), but they'd be perfect anyway you bake them. These cookies are surprisingly light in texture, low(ish) in fat and are as pretty as a picture. I'm normally a fan of buttery oatmeal cookies, but I didn't miss the butter in this recipe at all. These cookies are fierce and perfect for any errupting catfights.

coconut oatmeal cookies
1/2 c canola oil
1 c brown sugar (not packed)
1 egg
1 c rolled oats
1/2 c stoneground whole wheat flour
1/2 c all purpose flour
1/2 c sweetened coconut
1/4 c sunflower seeds
1 t baking soda
2 t baking powder
1/2 t kosher salt
1 t vanilla extract

1. Preheat oven to 350 F. In a medium mixing bowl, pour the oil, brown sugar, vanilla extract, and egg. Beat well until smooth. Add the rolled oats, coconut, and flours in layers without stirring. Add the baking soda, baking powder and salt, and then stir the whole mixture slowly until evenly mixed.

2. Using a tablespoon, drop the cookies onto a baking sheet, leaving enough room for them to expand. Use your fingers to slightly flatten the tops. Bake for about 12 minutes or until just barely golden. Remove promptly to a cooling rack.