14 Days of God's Love - Get Ready

We are launching a series of posts called "14 Days of God's Love" for the 14 days in February leading up to Valentine's Day.  Each day, tune in for an encouraging word about God's Love for us and what we are to do with that Love.  In order to be ready, I highly suggest you make your favorite batch of cookies, muffins, coffee cake, whatever you enjoy with your morning brew or afternoon tea.  Hide them away in your 'secret place' so that you can pull them out each day when you sit down to enjoy the day's post. 

I'll be enjoying the posts in the afternoons, so a sweet snack is in order for me! Here is my Favorite Choclate Chip Cookie recipe.  I spent many hours in the kitchen, tweaking this one, so feel special that I am sharing it! 

 

Start with the oats. Oats + Blender = Oat Flour

Sweet , soft oat flour. Makes me feel good about eating cookies.
We all need some fiber don't we?

Add other flour, baking soda & powder, and salt. Blend.

Cream butter and sugars together. This is where the good for you ends.
But your family will love you...and that makes it all OK.

Again, blender comes in handy. The pouring spout on the blender makes the flour slide in nice and smooth. No poofs of flour powder everywhere! Just remember to turn the mixer on low as the flour goes in.

My Cookie scoop. I spray my scoop with non stick spray several times throughout the scooping process. When the dough begins to stick, I wipe out the scoop and spray with non stick cooking spray...and scoop again.

I also spray my pan each time I take baked cookies off and add new scoops.

My cookie mounds. Must remind myself every time, the more cookie dough I eat now, the less cookies we have to eat later. Yes, I know I know...raw eggs, could end badly. I just can't resist cookie dough! YUM!

Bake at 375 for approx. 12 min. Some days my oven does this in 12 min. Some days its 13 min. The key is to look for the "just turning brown" stage. The peaks and edges of the cookies will be golden brown, but not the entire cookie. Bake any longer, and your cookies will be hard.

Hot, gooey cookies, fresh from the oven. You must resist the temptation to eat now. They still have 5 min of baking to do as they rest. Trust me...I've done it. Their gooey. Let them do their thing. It's good for them, and you learn patience.



Chocolate Chip Cookies with Oat Flour
Printable Recipe Here

This makes anywhere from 2 - 3 dozen cookies...depending on size of your scoops!

2 ½ cups oats (old fashion)
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups chocolate chips
2 cups chopped walnuts (optional)
non stick cooking spray


Preheat oven to 375 degrees.

Blend oats in blender or food processor until powdered. (You now have oat flour.)
Add white flour, baking powder, baking soda and salt. Pulse blender few times to mix.

In bowl of mixer, cream butter. Add both sugars and mix well. Add eggs and vanilla, mix well. Set mixer to low speed, and slowly add flour mixture. Pick up mixer speed to medium and mix until combined well. Add chocolate chips and walnuts. Mix well.

Spray cookie sheets with non stick spray. Spray cookie scoop with spray. Scoop dough into mounds on sprayed cookie sheet. Bake at 375 for 12 min. (more or less depending on oven and cookie mound size) When cookies are just turning golden, remove from oven. Allow to rest on pan for 5 minutes then move to cooling rack.