KEVIN

KEVIN'S FAVE OATMEAL CHOCOLATE CHIP COOKIES

Kevin rarely likes sweets, so I was shocked when he came for a second helping of these cookies. Makes approximately 20 cookies.

INGREDIENTS:

1 1/2 C all-purpose flour
1 tsp cinnamon, can omit this
1 tsp baking soda
1 tsp salt
1 C unsalted butter, at room temperature
1 C packed brown sugar
1/2 C granulated sugar
2 large eggs, at room temperature
1 Tbsp dark molasses
2 tsp pure vanilla extract
3 C old fashioned whole rolled oats
1 1/2 C mini chocolate chips

PROCESS:

Preheat the oven to 375º. In a large bowl, loosely combine the all-purpose flour, cinnamon, baking soda, and salt using a whisk. In a standing mixer on medium-high, cream the butter, granulated sugar, and the packed brown sugar. Once creamed, add the molasses, vanilla, and eggs. Mix until just combined making sure the molasses don’t sink to the bottom. Now add the dry ingredient mixture and mix. Now add the oats and mini chocolate chips. The dough will be thick and heavy. Refrigerate the dough for 30-45 minutes at least, overnight if you plan ahead. Using a small ice cream scoop, scoop the cookies onto a parchment paper lined baking sheet keeping space between each cookie. Bake for 13-14 minutes until the cookies are lightly browned on the sides. Let them cool and then enjoy.
 
Recipe adapted from Sally’s Baking Addiction.
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