I’ve never claimed to be a professional cook, but I think I have a good grab on the culinary arts. Sometimes when I’m testing out new recipes, things don’t always turn out like they are supposed to. With every failure comes an opportunity for something better. For instance, the recipe originally began as an attempt to make scones. I’ve concluded that my mistake in the recipe came from me not having cold enough butter and not using wheat flour. Still, I was left with a delicious cookie dough that might be better than what the scones could have come out as.
- 3 1/2 cup Oats
- 1/2 teaspoon Salt
- 2 1/2 teaspoon Baking Powder
- 6 tablespoons Butter, room temperature
- 2/3 cup heavy cream
- 2 Eggs
- 2 teaspoon Vanilla Extract
- 1 1/2 cup Mini Chocolate Chips
- Preheat oven to 350*
- Using a food processor on a high-speed, blend the oats for four minutes. Sift the oat powder into a bowl to remove any large pieces. Measure out 2 1/2 cups of the oat flour, and put it into a large bowl.
- Now combine the salt and baking powder with the oat flour. Then take the unsalted butter and cut it into the flour with your hands.
- In the same bowl, add the wet ingredients of heavy cream, eggs, and vanilla extract. Once well mixed, combine in the chocolate chips.
- On a parchment paper lined baking sheet, bake golf ball sized cookies for 16 minutes.