I am a subscriber and a big fan of Taste Of Home magazine. I try many of the magazine’s recipes using clean/healthy ingredients as possible.
This week I made Oat Chocolate Chip Cookies with a twist. I made them with local spelt flour and raw sugar. I added chunks of chocolate on top. Oatmeal makes the cookies chewy and less breakable than regular chocolate chip cookies. Substitute one cup of raisins or nuts for one cup chocolate chips if you desire.
To make Giant Oatmeal Chocolate Chip Cookies you’ll need:
1 cup butter, softened
1 cup organic raw sugar
2 large free run eggs
1 teaspoon pure vanilla extract
2 cups spelt flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick cooking rolled oats
2 cups semisweet chocolate chips
Chocolate chunks for topping (optional)
– In a large bowl, cream the butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in oats and chocolate chips.
– Drop cookies using a large ice cream scoop with a release bar into two baking sheets lined with parchment paper. Flatten cookies slightly with the palm of your hands.
– Bake at 350° preheated oven for about 15 minutes or until golden brown. Cool on wire racks.Top with Chocolate chunks while still hot if desired.
– Yield 1 dozen.