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
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
Preheat oven to 325˚F.
Combine egg, butter, honey, sucanat and vanilla. Beat on medium/high speed until creamed and combined, about 4 minutes.
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.
Scrape down sides and add chocolate chips and cranberries, mix about 30 seconds longer.
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.
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.
Cool and enjoy once at an edible temperature!!
Click here to access a printable PDF of the recipe. Happy munching!