Every now and then…wait…more like once a week…I get a craving for some cookies. Alex stumbled upon this recipe and the first time we made it we just looked at each other with wide eyes like “oh cookie where have you been all my life?” Ya’ll know I am not much of a cookbook girl, more of a blog-pinterest-make it up myself, kind of girl-so had he not tried these I probably never would have tried the recipe myself. Thank God for husbands who like to follow recipes. Rebel girl here. Anyways. After we made the cookies a few times we have tweaked a few things to make them match up more with our real foodie lifestyle, ya know. Good stuff.
Now. I will warn you, these are highly, highly, HIGHLY addictive. I have been known to eat 4-5 in one sitting. I a humbly admitting this to you so that you don’t have to feel bad if you do the same. We’re paddling the same boat. No guilt. Tell yourself how much better these are for you than chemical laden alternatives that line the shelf of the stores. And we all know that most people can down a 1/2 dozen oreos in no time. *(Ps-that was not a hatin on Oreos sentence, I am just sayin…)
The other fun thing about these cookies is that they are entirely customizable. If you are a plain jane like me, I like just chocolate chips. Alex likes what we consider “trail mix” cookies with dried fruit, nuts and chocolate. Both entirely good. So add what you want, possibilities are endless for your “add-ins”. If you really want to be a rebel add some additional spices, such as nutmeg. Mmm. Just no oregano or anything like that, k?
Alright enough fluff. Here’s the recipe.
Chewy Delicious Cookies
- 1 cup old-fashioned rolled oats
- 3/4 cup sprouted flour (or combination of whole wheat and All-Purpose flour)
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp baking soda
- 5 tablespoons butter, melted and cooled *(If you use a cup or less of add-ins you can reduce butter to 4T).
- 1 large egg
- 2 tsp vanilla
- 1 cup organic sugar
- 1 tablespoon molasses (don’t skip this!)
- 1/2 cup to 11/2 cups Add-Ins (such as chocolate chips, nuts, coconut, dried fruit, etc.)
1. Preheat oven to 350 and line two cookie sheets with parchment paper. Whisk oats, flour, salt, cinnamon and baking soda together in a bowl.
2. In large bowl whisk melted butter, egg, vanilla and sugar together until combined.
3. Stir the oat mixture into this wet mix. Then fold in the add-ins.
4. Take approx 1 Tablespoon of dough and with slightly wet hands, roll into a ball and place on cookie sheet.
6. Bake on middle rack in preheated oven for 13-16 minutes (usually closer to the 16 min mark). You want the edges to look set but the middle to look a little underdone. Over baking these will lead to a brittle cookie [bad]. If you slightly under bake them they will turn out chewy and delicious [good]. Let the cookies cool on the pan for 5-10 mins before moving to a cooling rack. Don’t try to peel them off right away they will break!
7. Store in an airtight container.
Note: I have gotten word from a friend, Hi Cara!, that these freeze well. I’ve never tried freezing as they hardly make it to the next day. One time I suggested to Alex that we freeze some and he just looked at me. You know, the look, the…”Are you kidding me?” look. So yeah. Maybe if I made a double batch but that’s just dangerous. Lol.
Hope you enjoy!