These cookies are totally justifiable breakfast food. I’m serious. They also taste great while sipping chai tea with a splash of soy in the mug you brought back from Amsterdam.
I made them Saturday between watching my sister furniture shop and immersing myself in a sea of depreciation studying. Then it was off to watch the Timbers v. Sounders match. We wanted to watch it at Prost, but I’m not about to hit a bar more than hour before game time. I have better things to do. Kudos to those
nut jobs fine folks who want to do that. It’s just not for me. I biked over, found there to only be standing room available, so we went elsewhere. We ended up at Crow Bar after a massive bowl of green curry with noodles at Monsoon Thai. The game was really, really good. Intense. Made more intense by the fact that there wasn’t any sound. It was irritating, but at least I had a place to sit. And I had Oakshire Overcast Espresso Stout to keep me company. I’ll take a 1-1 draw [besides, what other choice do I have?].
The rest of the weekend was good, but these cookies might have been the highlight. That and finally making progress on counter top and paint colors. I may or may not have eaten 3 cookies in raw form, followed by two baked ones. Quality control. It happens. These are really doughy cookies, regardless. If you’re not into that, then I suggest just eating the cookie dough raw. Egg and all. I’m a rebel. I might try to bake them a few extra minutes next time, but I got scared seeing the edges start to brown. If I know my oven, it likes to go from brown to burnt in .37 seconds. Raw cookies > charcoal cookies.
Inspiration: Girl Who Bakes
- 3/4 cup buckwheat flour [ground from groats!]
- 1/4 cup ground flaxseed
- 1/2 cup oats
- 1 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon salt
- 4oz butter, softened
- 2/3 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cup chocolate chips [dark ones!]
- Preheat oven to 350º.
- Cream together the butter and sugar [in my beautiful stand mixer].
- Add the egg and vanilla.
- Mix until light and fluffy.
- Add in remaining ingredients, except chocolate chips.
- Mix on the slowest setting. You don’t want to over mix this [you could do it by hand, but I am lazy].
- Fold in chocolate chips.
- Drop cookies in heaping 1 teaspoon balls onto a prepared cookie sheet [hello silpat!].
- Bake 12-15 minutes.
- This SHOULD make 30 cookies. Good luck with that when there is delicious dough, though.