Dessert: Copycat DoubleTree Chocolate Chip Cookies

Recipe by Candace Braun Davison Not into walnuts? Skip that ingredient and add two tablespoons of flour instead (to keep the dough from getting too runny). You'll love this recipe just as much.

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Copycat DoubleTree Chocolate Chip Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

2 Sticks unsalted butter, softened
1 c. brown sugar
1/2 c. granulated sugar
1 1/2 tsp. vanilla extract
2 Eggs, room temperature
2 1/2 c. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1/3 c. quick-cooking oats
2 1/2 c. semisweet chocolate chips
3/4 c. chopped walnuts

Instructions

Preheat the oven to 350 degrees F. As it heats, place the butter, sugars and vanilla extract in a large mixing bowl. Use an electric mixer to cream the ingredients until they're light and fluffy, about 5 minutes. Slowly mix in the eggs, beating until the mixture is smooth.
In a separate bowl, combine the flour, baking soda, salt and cinnamon. Gradually stir the mixture into the butter-sugar mixture. Fold in the oats, then the chocolate chips and walnuts.
Use a 1/4 cup-sized measuring cup to scoop out large balls of dough, placing them about 2 inches apart on a parchment-lined baking sheet. Bake for 15-17 minutes, or until the edges are lightly golden but the center of the cookie is still a bit soft.

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