Makes: 12-15 cookies
Ingredients
1 & 1/4 cups rolled oats
3/4 cup all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1 stick unsalted butter, softened (I used margarine instead)
3/4 cup sugar (I used 1/2 cup sugar and 1/4 cup Splenda)
2 Tbsp. molasses
1 large egg
1 tsp. vanilla extract
1 cup chocolate chips (can use less. Recipe calls for 1 cup raisins)
Directions
Combine the oats, flour, cinnamon, baking powder, chocolate chips and salt in a large bowl.
Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes.
Beat in the egg and vanilla until smooth, about 2 more minutes.
Reduce the mixer speed to low, add the flour mixture and beat until combined.
The recipe suggests to cover the dough and chill at least 4 hours, or overnight for best flavor and texture. I did not do this and my cookies turned out great.
Preheat oven to 350 F.
Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork.
Bake until the cookies are golden, 15 to 17 minutes.
Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
Enjoy! These cookies are amazing!!
Recipe adapted from foodnetwork.com
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