Prep 45 mins
Cook 10 mins
So delicious! From Mother Earth News and Tabitha Alterman, who says: Molasses and caramelized sugar create chewy cookies, while oat flour keeps them moist longer. The other flours and coarse sugar improve their structure. Experiment with different kinds of flours and sweeteners.
- 177.44 ml unsalted butter
- 295.73 ml brown sugar
- 59.14 ml coarse raw sugar
- 29.58 ml molasses
- 14.79 ml apple cider vinegar
- 22.18 ml pure vanilla extract
- 3.69 ml baking soda
- 2.46 ml baking powder
- 2.46 ml salt
- 9.85 ml ground cinnamon
- 1.23 ml ground ginger
- 1.23 ml ground nutmeg
- 1 large egg
- 78.07 ml oat flour
- 59.14 ml unbleached all-purpose flour
- 236.59 ml whole wheat flour
- 236.59 ml rolled oats
- 354.88 ml chocolate chips
- 354.88 ml dried cherries
- Melt butter over low heat. Add brown sugar, stirring constantly until the sugar just begins to caramelize (as soon as the mixture bubbles). Remove from heat, and let cool to room temperature.
- Mix in raw sugar, molasses, vinegar and vanilla.
- In a separate bowl, stir together baking soda and powder, salt and spices.
- Add to the wet ingredients, then beat in the egg.
- Mix in flours, then stir in oats, chocolate chips and cherries.
- Preheat oven to 350 degrees Fahrenheit.
- Lightly grease and flour a baking sheet. Drop spoonfuls of cookie dough onto baking sheet, then chill the pan in the refrigerator for 10 minutes.
- Bake cookies for 8 to 12 minutes. Take them out of the oven when the center still looks a bit gooey, and leave them on the baking sheet for a few more minutes.
- Let baking sheet cool before starting another batch.