Wet ingredients:
2 Sticks softened salted butter
1 Cup Dark Brown Sugar
1/4 Cup Turbinado Sugar
1 Tab. Vanilla
2 large eggs
2 Tab. milk
Combine the sugar, butter, eggs & vanilla in the large bowl of the mixer and beat until creamy and smooth, scraping the sides of the bowl.
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
Sift together the flour, soda, and salt. Add this mixture 1/4 cup at a time to the wet mixture. Beat well after each addition and scrape the sides of the bowl.
Add:
1 1/2 Cups Old Fashioned Oatmeal
1/2 Cup Chopped Pecans
12 oz. Chocolate Chips
Stir the oatmeal, pecans, and chocolate chips into the cookie dough using a spoon. I do this to keep from having to clean the beaters of oatmeal.
Bake at 375° on a greased cookie sheet until light brown. Place on a wire cake rack to cool. Store in airtight container.
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