Chewy Oatmeal-Quinoa Chocolate Chip Cookies

A couple of people needed some cheering up this week and I've been looking for an excuse to use more quinoa flakes. So baking it is! This recipe produced a hearty, chewy cookie. We ate so many that we got upset stomachs. Hizzah!

Ingredients:
2 sticks unsalted butter
1 and 1/2 c all-purpose flour
1 tsp kosher salt
1 tsp baking soda
1/4 c sugar
1 and 1/4 c brown sugar
1 egg
1 egg yolk
3 T milk
1 and 1/2 tsp vanilla
1 12 oz bag chocolate chips (dark ones!)
2 c rolled oats
1 c quinoa flakes

Yield: approximately 2 dozen cookies

1. Melt butter in microwave or in a heavy saucepan on low heat.
2. Sift flour, salt, and baking soda together in a medium bowl. Set aside.
3. In a large bowl, cream the butter, sugar, and brown sugar together on medium speed. Don't do this for too long.
4. Add egg, egg yolk, milk, and vanilla to the butter and sugar mixture, beating gently until just mixed.
5. Add flour mixture to the wet mixture, mixing gently with a wooden spoon.
6. Add oats until just mixed, then add quinoa, then add chocolate chips. Do your best not to overmix. Things should be mixed until "just blended."
7. Chill the dough in the refrigerator for 15-20 minutes.
8. In the meantime, preheat the oven to 375 F.
9. Prepare cookie sheets by lining them with parchment paper.
10. Scoop dough with an ice cream scoop or large spoon and place on cookie sheets - 6 to 8 cookies per sheet.
11. Bake 11-13 minutes. If cookies are not browning evenly around the edges, you can rotate the cookie sheet halfway through baking time. Cool for 5 minutes on the baking sheet, then move them to finish cooling. Cookies should be soft and moist, but retain their shape when moved. Store these in an airtight container to retain chewy fabulosity!