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Oatmeal Chocolate Chip Cookies

January 12, 2019

Yesterday we made delicious oatmeal chocolate chip cookies and enjoyed several while still warm from the oven! Erika modified the original recipe to include honey, flaxseed and spelt flour for a healthful and scrumptious cookie.

 

Yield: about 11-12 medium/large cookies

Prep: 10 minutes

Cook Time: 12 minutes

 

Ingredients:

 

1 large egg

½ c unsalted butter

¼ c sucanat (whole cane sugar)

½ c wildflower honey

1 tbsp vanilla extract

1 ½ c old-fashioned whole rolled oats (not instant or quick cook)

½ c spelt flour (unsifted)

½ c whole wheat cake and pastry flour (Oak Manor)

Handful of flax seeds OR chia seeds

½ to 1 tsp cinnamon and ginger, added to taste

½ tsp baking soda

Pinch salt, optional and to taste

1 ½ c chocolate chips

½ c cranberries, chopped if possible

 

Directions:

  1. Preheat oven to 325˚F.

  2. Combine egg, butter, honey, sucanat and vanilla. Beat on medium/high speed until creamed and combined, about 4 minutes.

  3. Scrape down sides of bowl and add oats, flours, cinnamon, ginger, baking soda, and salt. Beat on low speed until just combined, about 1 minute.

  4. Scrape down sides and add chocolate chips and cranberries, mix about 30 seconds longer.

  5. Line one or two cookie sheets with parchment paper – 11 cookies usually fit nicely on one regular-sized sheet. Use two spoons to scoop out 11-12 equal sized mounds (approx. ¼ c) of dough onto pan(s). If desired, strategically place a few chocolate chips on top of your mounds for pretty cookies.

  6.  Place tray in oven (one at a time if you have more than one, unless you are baking with a convection oven) and bake for 11-12 minutes.

  7. Cool and enjoy once at an edible temperature!!

Click here to access a printable PDF of the recipe. Happy munching!

 

 

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