Adapted from Super Natural Cooking (Ten Speed) by Heidi Swanson
- 2½ cups (330 g) flour
- 1 cup (160 g) mesquite flour
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- ¾ teaspoon fine sea salt
- 8 ounces (220 g) unsalted butter, room temperature
- 2 cups (400 g) natural cane sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups (230 g) rolled oats, or a blend of rolled grains. I used 1 cup rolled oats and 1 cup puffed amaranth
- 2 cups (360 g) chocolate chips
Two baking sheets covered with parchment paper or lined with silicone baking mats. Preheat the oven to 375F (190C).
In a bowl, whisk together the flours, baking powder, baking soda and salt.
With an electric mixer, or by hand, beat the butter until soft. Add the sugar and beat until creamy. If using a mixer, stop it once or twice and scrape down the sides.
Add the eggs one at a time until completely incorporated, then add the vanilla.
Add flour mixture in three batches.
Mix in the oats and chocolate chips. The dough is quite stiff at this point , so if your mixer isn’t powerful, roll up your sleeves and use your hands for this step– or prepare to burn out the motor.
Drop dough into mounds, about two tablespoons each, spaced evenly onto the baking sheet.
7. Bake for 10-12 minutes, until just beginning to set. Heidi, whose recipes I trust, warns to UNDERBAKE… this is particularly true with the mesquite flour which will just absorb moisture…
…and doesn’t everyone prefer moist, chewy chocolate chip cookies over dry and crumbly?
I know I do!
Recipe further adapted from www.davidlebovitz.com
Silpat silicone baking mat (this is the one I use)