Friday, February 23, 2007 - Cookie recipe
Great Harvest Chocolate Chip Cookies
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rapadura sugar
1 cup butter
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
12 ounces semisweet chocolate chips, (I use bittersweet)
1. Combine flour, baking powder, baking soda, and salt.
2. Beat together sugar and butter until well combined. Add oats, eggs, molasses and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips.
3. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets. Bake at 350 F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks. Makes 24 giant cookies.
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rapadura sugar
1 cup butter
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
12 ounces semisweet chocolate chips, (I use bittersweet)
1. Combine flour, baking powder, baking soda, and salt.
2. Beat together sugar and butter until well combined. Add oats, eggs, molasses and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips.
3. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets. Bake at 350 F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks. Makes 24 giant cookies.
I can’t remember where I found this recipe so I can’t give credit where credit is due but it is not my recipe, someone else wrote it. I did change a few things, like the sugar, and I always use a little more oats than it calls for. It makes a cookie that is truly delicious, the chocolate really stands out because the cookie part is not too sweet. I found that if I used brown sugar I could cut it back to about 1¼ cups.
