Ingredients:
Yield:
-
cookies
Directions:
Prep Time: 10 mins
Total Time: 40 mins
- 1 Preheat your oven to 375°F.
- 2 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. Add the egg and vanilla to the butter mixture and continue beating until well combined.
- 3 Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
- 4 Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
- 5 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 fifteen minutes. Cool for ten minutes then remove from the tray and try to eat only one!
If you were able to read our last post you would have read about our troubles with butter; this experience was no different. Unlike the last though it isn not that we used the wrong type of butter but used way to much of the right one. The recipe called for half a cup of butter but of course we did not realize this until after we had put one whole cup in and mixed it in. Thinking we had forever ruined our recipe we went to the teacher who suggested we double the flour since we doubled the butter. This idea saved our cookies and in the end we were eating yummy, chewy goodness. However, even though the cookies were delicious they were not as sweet as they would have been if we did not add extra butter and flour. Clearly, our group needs to work on paying attention to the little things such as butter.
