These are for my skinny mini – so they have a whole stick of butter in them! I made them small, so they’d be a fun lunch size… well, and so I would not feel too guilty sneaking one or two. If your lame like me and don’t prepare. Nuke the butter at 30% for 30 – 60 seconds and the eggs for 20. It makes a difference to have them room temp and not cold.
Ingredients:
1 c butter, room temp
1 1/4 c coconut palm sugar
2 eggs, room temp
1 tsp vanilla
1 c flour
1 c whole wheat flour
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 c chocolate chips
3 c rolled oats
Preheat oven to 375.
Combine butter and sugar and beat until smooth. Add one egg at a time until incorporated. Stir in vanilla.
Combine everything but chips and oats in a separate bowl.
Add to butter mixture in 3 passes. Stir in Choc chips and oats. Chill for 30 minutes.
On a greased, silpat or parchment lines packing sheet scoop 1 TBSP dough (I use a cookie scoop), then mash with a fork.
Bake for 8 – 10 minutes.
Makes 4 dozen cookies.
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