INGREDIENTS
📍Dry
▪️1.5 cups rolled oats, lightly pulverized (or quick cooking oats)
▪️1 cup white whole wheat flour
▪️1/2 teaspoon baking powder
▪️1 teaspoon ground cinnamon
pinch salt
▪️1/2 cup mini chocolate chips
📍Wet
▪️1/2 cup non-salted butter
▪️1 cup organic brown sugar, packed
▪️1 egg, large
▪️1 teaspoon vanilla extract
INSTRUCTIONS
▪️Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
▪️Place oats into a food processor and blend for 15-20 seconds to lightly pulverize, shredding them into smaller pieces. If you’re using quick cooking oats, omit this step.
▪️Add oats and the rest of the dry ingredients into a medium size bowl and mix well. Set aside.
▪️In a separate large bowl, cream butter and brown sugar together with a hand mixer.
▪️Add egg and continue mixing. Scrape the sides of the bowl, add vanilla, and mix until light and fluffy.
▪️Slowly add dry ingredients (everything but the chocolate chips) to wet ingredients, 1/4 cup at a time, mixing on low. Last, fold in mini chocolate chips.
▪️Using a tablespoon cookie scoop, roll dough into ball and slightly flatten between your palms. Place on cookie sheet and bake for 10-12 minutes.
▪️Remove cookies from oven, let cool, and enjoy!
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