Maple Oat Chocolate Chip Cookies
Maple Oat Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 ½ cups whole wheat pastry flour
- 1 cup whole spelt flour (or an additional cup of whole wheat pastry flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine salt
- ¾ teaspoon ground cinnamon
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 ½ cups raw (turbinado) sugar
- ⅓ cup real maple syrup
- 3 large eggs
- 1 tablespoon pure vanilla extract
Other
- 1 cup rolled oats
- 2 cups semisweet chocolate chips (60% or higher)
- Maldon salt (optional), for sprinkling
Instructions
- 1
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon.
- 3
In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar.
- 4
Beat in the eggs one at a time.
- 5
Whisk in the vanilla extract and maple syrup.
- 6
Add the dry ingredients in 3 increments, stirring between each addition. Once you're done mixing in the last of the dry ingredients, you should have a moist, uniformly brown dough.
- 7
Stir in the chocolate chips and oats by hand until they are evenly distributed. Put some muscle into it!
- 8
Drop about two tablespoon of dough per cookie onto the baking sheet, leaving about two inches of space around each cookie.
- 9
Bake for 10 minutes, until the tops are just golden. Err on the side of underbaking.
10 min - 10
Allow the cookies to set on the baking sheet for about a minute and transfer them to a cooling rack. If desired, sprinkle with a pinch of Maldon salt. Serve with a glass of milk, of course!
1 min
