Sometimes we can find the everyday sacred in eating. And today was most certainly one of those times.
I made a few small edits to the recipe to create them according to the way I prefer. The main differences are that I used organic ingredients, full fat raw milk, and raw turbinado sugar.
If you're interested in creating these delicacies, check out the original recipe and then take a few minutes to make a batch for yourself!
Organic Whole Wheat Chocolatey Oatmeal Cookies
- 1 1/4 cup of whole wheat flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of pink Himalayan sea salt
- 1/2 cup of dark brown sugar
- 1/2 cup of raw turbinado sugar (or switch out the brown sugar for raw turbinado sugar and add in a teaspoon of molasses for a total of 1 cup of raw turbinado sugar)
- 1/2 cup of organic grass fed butter, room temperature
- 1 free range egg
- 1 1/2 teaspoons of real vanilla extract
- 1 tablespoon of raw milk
- 1 cup of oats
- 1 cup of chocolate chips (we use Kirkland brand)
- Preheat the oven to 350 degrees.
- While the oven is preheating, mix together the flour, baking soda, baking powder, and pink sea salt. Set aside.
- Cream together using a hand mixer the brown sugar (if using), raw turbinado sugar and the butter until light and fluffy. Add in the egg, vanilla and raw milk and mix for another minute until lighter in color and even more fluffy.
- Slowly add in the flour mixture to your wet mixture, mixing on low until just combined. Be careful to not over mix.
- Add in the oats and chocolate chips using your favorite wooden spoon; mix until evenly combined.
- Place 12 spoonfuls of dough on a cookie sheet, and place in the oven for 11 minutes.
- Allow to sit for a couple minutes once they are done baking before you transfer them to a cooling rack.
- Enjoy with a nice big cup of raw milk. <3
Makes about 2 dozen cookies.