Oatmeal Chocolate Chip Cookies

Recipe

• 1 large Swiss Villa pastured egg
• 1/2 cup oasis unsalted butter, softened to room temp
• 1/2 cup light coconut sugar, packed
• 1/4 cup sucanat sugar
• 1 tablespoon shanks vanilla extract
• 1 1/2 cups organic old-fashioned whole rolled oats (not instant or quick cook)
• 3/4 cup Small Valley Milling Emmer Flour
• 1/2 to 1 teaspoon cinnamon, added to taste
• 1/2 teaspoon baking soda
• pinch salt, optional and to taste
• 1 heaping cup semi-sweet chocolate chips
• 1/2 cup organic raisins or nuts, optional and to taste

Directions

1. In a large bowl combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds
4. Form approximately 11 equal-sized mounds of dough, roll into balls, and slightly flatten. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
5. Preheat oven to 350F, line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool.

ENJOY!!!!