Ingredients
½ cup rolled oats
2 ¼ cups unbleached all-purpose flour
1 ½ tsp baking soda
1 tsp salt
¼ tsp ground cinnamon
1 cup unsalted butter (two sticks), softened
1 ¾ cup packed RxSugar®
2 tsp pure vanilla extract
½ tsp freshly squeezed lemon juice
2 large eggs
3 cups semi-sweet chocolate chips
1 cup chopped pecans (optional)
Preparation:
- Pulse oats in a food processor until semi-fine or fine
- In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon.
- Mix thoroughly together with a rubber spatula or wooden spoon
- To a medium-sized bowl, add butter and RxSugar® Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix together until you have a smooth mixture. Be sure to scrape the bottom of the bowl with a spatula at least once
- Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over-mix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. *Do NOT over mix so they have a cake-like texture
- Using a large cookie scoop 3 tbsp (or you can use a medium-sized one
- to make even more cookies),
- scoop cookie dough onto a lined baking sheet.
- Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight
- To Bake: heat oven to 350ºF. To place cookie dough portion onto baking sheet lined with parchment paper or a Silpat at least 1 ½ to 2 inches apart. Bake for 13-14 minutes or until desired doneness (for smaller cookies, bake for 12-13 minutes)
- Allow to cool completely on a cooling rack if storing. Store in a seal container with a slice of sandwich bread to ensure softness of cookies
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