Chocolate Chip Cookies:
Secret Ingredient Lemon Juice
1/2 cup rolled oats, ground to fine powder in blender or food processor
2-1/4 cups flour (if you have bread flour, give it a try.. it will make an awesome cookie)
1-1/2 tsp baking powder
1 tsp salt
1/4 tsp cinnamon
1 cup butter, softened (do not microwave)**
3/4 cup sugar
3/4 cup brown sugar
1-1/2 tsp Madegascar vanilla extract
1 tsp fresh lemon juice
3 cups semi-sweet chocolate chips or dark chocolate chopped into chunks
1. Grind rolled oats in blender or food processor until very fine.
2. Measure flour, baking powder, salt and cinnamon in blender jar and use blender to combine all the dry ingredients.
3. Cream together butter and both sugars. Add eggs, lemon juice, and vanilla. Stir after each addition. Beat until fluffy.
4. Combine dry ingredients with wet stuff, and mix until fully combined.
5. Add chocolate chips and stir by hand to fold in the chocolate.
6. Refrigerate dough for an hour--o.k. I usually skip this step.. but if you're a purist...
7. Drop dough by large spoonfuls or using an ice cream scoop, drop onto ungreased cookie sheet. Leave room for cookies to spread as they cook.
8. Bake in preheated over at 350° F for approximately 16 minutes, or until barely golden and still slightly raw.
9. Cool cookies in pan for five minutes, then transfer to rack to cool completely.
Love the idea that something so simple would make a chewier cookie! Thanks for the tip. :-)
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