Chocolate Chip Cookies
Indulge in the delightful combination of rich, earthy oats and sweet date paste in these scrumptious oatmeal cookies. The addition of yogurt lends a tangy note, while the blend of sugars provides a perfect balance of sweetness. These cookies are hearty, moist, and bursting with comforting flavors, making them a delightful treat any time of day.
— Constant Cookbook
Ingredients
- 1/2 cup date paste **** see note at bottom
- 1/4 cup plain non fat yogurt
- 2 cups sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups flour
- 5 cups pulverized oatmeal
- 2 tsp baking soda
- 2 tsp baking powder
Instructions
- Combine the cake flour, bread flour, baking soda, baking powder and salt in a large bowl. Stir to combine and set aside.
- In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
- Add the dry ingredients a little at a time and mix until just combined. Add the chocolate chips and fold them into the batter. Cover the dough and refrigerate for up to 72 hours.
- When ready to bake, preheat the oven to 350 degrees F. Scoop 1/4 cup sized cookie dough balls onto a parchment lined baking sheet, 6 cookies per sheet. Bake the cookies for 16-20 minutes until golden brown. Remove from oven and set aside to cool. If the cookies are a little puffy, bang the pan on the counter to release any excess air pockets. Or use a spatula to flatten the cookies to make more dense. Sprinkle the tops with maldon sea salt and let cool slightly before serving.
Nutrition
- Calories: 213 kcal
- Carbohydrate Content: 30 g
- Protein Content: 2 g
- Fat Content: 10 g
- Saturated Fat Content: 6 g
- Trans Fat Content: 0.3 g
- Cholesterol Content: 26 mg
- Sodium Content: 160 mg
- Fiber Content: 0.3 g
- Sugar Content: 20 g
- Unsaturated Fat Content: 2.4 g
- Serving Size: 1 serving
Comments
No comments found.