Revised 2013 Dec 08
3/4 cup sugar
1 tablespoon molasses
1 cup flour, all-purpose
1 cup large flake oats
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon vanilla
1 cup chocolate chips
Preheat your oven to 375°F.
Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and ‘creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
Add the egg and vanilla to the butter mixture and continue beating until well combined. Scrape down the bowl and gradually add the flour mix, beating just until combined. Stir in the chocolate chips by hand. You may try using ground oats if you prefer a smoother cookie texture.
Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat leaving lots of room in between the balls for the cookies to expand. Bake for twelve to fifteen minutes. Cool for two minutes then remove from the tray
The original recipe called for 1 cup of sugar.
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