Behind the Recipes
Lazy Oatmeal Chocolate Chip Cookies by Nancy R. Sobel
INGREDIENTS:
3/4 c. + 2 tbsp. unsalted butter
1 ripe banana
3/4 c. sugar
2 tbsp. molasses
1 tbsp. barley malt syrup
1 egg
1 tbsp. pure vanilla extract
3 c. rolled oats
1 c. white whole- wheat flour
1 tsp. kosher salt
1 tsp. baking soda
1/2 tsp. baking powder
1-1/2 c. dark chocolate chips
1/4 c. cacao nibs
PREPARATION:
1. Preheat the oven to 350F and line cookie sheet with silicone baking mat or parchment
2. In a small saucepan, melt the butter over low heat and mash the banana into the butter. Take off the heat and pour butter and banana into the bowl of the stand mixer.
3. In a mixing bowl, combine the sugar, molasses, and barley malt syrup and mix with your fingers (or a fork) until thoroughly combined.
4. Add to the butter and banana mixture and cream together. Add the egg and vanilla and mix well.
5. In a mixing bowl (you can use the same one you mixed the sugar, molasses, and barley malt in), combine the oats, white whole -wheat flour, salt, baking soda, and baking powder until well mixed. Add gradually to the wet ingredients and mix well.
6. Blend in the chocolate chips and cacao nibs. Add any dried fruit and/or coconut now.
7. Drop by generous tablespoons onto your cookie sheet, form into a ball, and flatten to about 1/4 inch.
8. Bake for 8 minutes. They should be golden with a little darker of edges and honey brown on the bottoms. Remove to drying racks to cool thoroughly.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
