Monday, March 21, 2011

#3. Oatmeal Chocolate Chip Cookies

Developed on 3-14-2009
Pre-heat oven to 350 °
Wet Ingredients:
2 sticks softened butter
1 cup dark brown sugar firmly packed
1/4 cup Turbinado sugar
1 Tablespoon vanilla
2 large eggs

Combine sugar, butter, eggs & vanilla in a large mixer bowl and beat until creamy and smooth. Scraping the sides and re-mixing.

Dry Ingredients:
1/2 cup Stone Ground Whole Wheat Flour
1/2 cup Buckwheat Flour
1 cup Gluten Free All Purpose Baking Flour
1/2 teaspoon sea salt
1 teaspoon soda
1/2 teaspoon baking powder

Combine all the dry ingredients and sift together. Add the dry ingredients to the wet ingredients 1/4 cup at a time, scraping the sides of the bowl after each addition. Combine all the dry and wet ingredients thoroughly.

Add 1 1/2 cup Old Fashioned Oatmeal.
Beat until incorporated. Scrape sides of bowl.

Add one 12 oz package semi-sweet chocolate chips and stir with a spoon. I like to use a spoon with this step because the chips are hard to remove from the beater.

Bake on lightly greased cookie sheet. I used Crisco Buttery Spray to grease the cookie sheet.

Bake at 350° for about 9 minutes. Mid way through the baking process I open the oven door and bang the cookie sheet on the oven rack to flatten the cookies. When finished cooking to your liking remove from the oven and place on a wire cooling rack. Then enjoy hot or cold or any where in between.

This cookie tastes wonderful hot.

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