Oat Flour Cookies (GF)
Ingredients
1/2 cup unsalted butter, softened (113g)
3/4 cup brown sugar (150g)
1/4 cup granulated sugar (50g)
1 egg
2 tsp vanilla extract
2 1/4 cup oat flour (270g)
1 tsp cornstarch
1/2 tsp baking soda
1/2 kosher salt
1 cup semi-sweet chocolate chips (170g) (plus some for topping)
Optional
Chocolate morsels
Flaked sea salt
Beat softened butter and sugars in the bowl of a stand mixer with the paddle attachment. Add the egg and vanilla and beat until smooth.
In a separate bowl, (or not) combine oat flour, cornstarch, baking soda, and salt. Add to the mixing bowl and mix until the batter is smooth. Add chocolate chips and stir briefly so they are evenly distributed.
Prepare two cookie sheets with parchment paper. Scoop batter onto the sheets using the red handled, size 24 winco scoop, or about 2 1/2 tablespoons. To make the cookies prettier, roll the scooped dough between your hands to make a smooth ball and press chocolate chips or morsels into the top. Place trays in freezer for about 15 minutes and put remainder of dough in the fridge until another tray is available.
Preheat the oven to 375°F
Once dough balls are hard, bake for 14-15 minutes. When they come out, top with flaked sea salt and swirl in a large, round cookie cutter if desired (to make them more circular). Continue to freeze dough between batches until you’ve used it all.
Hurray! Good work.
I’m not sure I remember how to do this. I haven’t written a recipe since last Easter, nor have I worked in the studio much since then either. There’s been so much death. I just couldn’t muster up the courage to try to create something.
Things aren’t good. But, they are becoming more manageable. I started a new anti-depressant recently. I try everyday to just be OK, and with this change it’s getting easier.
K, bye.
