I really hope that Dad only needed one take to get his video right.

So, let’s use a flight of ideas to get from that video to today’s cookies.

In the video, we have a hair band.

Not to be confused with this kind of hair band.

Of course, who could forget the mother of all hair bands?

And Scrunchie rhymes with Crunchy.

There.

Holy Whole Grains! We’ve got Crunchy Whole Grain Chocolate Chip Cookies.

I know that I just posted a recipe for chocolate chunk cookies last month, but these are so different that I couldn’t resist.

Firstly, they are full of whole wheat goodness and have just a hint of espresso in the dough. Also, they have a disproportionately large amount of chocolate chips so every crunchy bite has some chocolate in it.

I was a bit worried about the dough since it was a bit crumbly and oily at the same time. There was not a hint of oiliness in the baked cookie and I solved the crumbly dough issue by using my hands to roll the cookies instead of using a cookie scoop. The King Arthur Flour site that I linked the recipe to below is full of comments from bakers who loved and hated the recipe.

I liked the cookies a lot.

Crunchy Whole Grain Chocolate Chip Cookies

Ingredients:

1/4 cup (2 ounces) unsalted butter
1/2 cup vegetable oil
3/4 cup granulated sugar
3/4 cup brown sugar, firmly packed
2 teaspoons vanilla extract
1/2 teaspoon espresso powder, optional
3/4 teaspoon salt
1 tablespoon cider vinegar
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat flour
2 2/3 cups (16 ounces) semisweet chocolate chips (I used large

Directions:

1. Preheat oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2. In a large bowl, beat together the butter, oil, sugars, vanilla, espresso powder, and salt till smooth. Beat in the vinegar, egg, baking soda, and baking powder. Stir in the whole wheat flour, then the chocolate chips. (The dough looks oily and doesn’t come together like a traditional chocolate chip cookie dough because of the quantity of chocolate chips).

3. Drop the dough, by tablespoonfuls, onto the prepared baking sheets (I found it easier to use my hands to create balls of dough which solved the issue of the dough consistency).

4. Bake for 15 to 17 minutes, until the cookies are an even golden brown. Remove from the oven, and allow to cool for 5 minutes before transferring to a rack to cool completely.

Makes about 33 cookies

Recipe from King Arthur Flour

And, if you are me, add some sea salt flakes to a few before baking. It is insurance that your kids won’t eat all of the cookies when you are not looking.

If you have long locks and you don’t wear a hair band chances are, at some time or another, you will end up with tangled hair.

As far as this song title goes I have this to say: “Yes, most everyone is”.

Check out Tangled Hair on Bandcamp, where you can buy their music.

Cheers!