Jessica's Chocolate Chip Cookies

 

Jessica’s Chocolate Chip Cookies adapted from Betty Crocker

 

 

• 3/4 C. sugar
• 3/4 C. brown sugar
• 1 C. butter, softened, NOT MELTED
• 1 tsp. vanilla
• 1 large egg
• 1 1/2 C. all-purpose flour
• 1/4 to 1/2 C. oat flour
• 1/2 C. whole wheat flour
• 1/2 tsp. salt
• 2 TBS. flax seed, ground (approximate….just sprinkle some to cover the dough before adding chocolate chips)

1.  Heat oven to 375 F.

2.  In a large bowl, beat sugars, butter, vanilla, and egg for a few minutes.  It is important that softened butter, NOT MELTED butter is used.  Stir in flours, baking soda, and salt.  The dough should be stiff.  If it isn’t – add a little more oat flour.  I usually use 1 C. of oat flour OR 1/2 C. of oat flour and 1/2 C. of whole wheat flour.

Notes:

-The more flour you use, the more easily your cookies will break after cooling.

-You don’t need to use all the different flours – unless you happen to have them on hand.  Before getting the oat flour, I used to make these with 2 cups of all purpose flour and then added oats until the dough was the consistency I like.

3.  On ungreased cookie sheet, drop dough by rounded TBL. about 2 inches apart.

4.  Bake 8-10 minutes or until light brown.  The centers should still be soft and may look a little undercooked.

5.  Cool 1-2 minutes on cookie sheet and then move to cooling rack.

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