Prep 10 mins
Cook 30 mins
Another recipe from one of my favourite Canadian chefs, Michael Smith. He likes to rely on the senses and intuition instead of following a recipe. BUT this recipe the way it is written, is terrific! I'm sure that these would be less crispy if cooked for less time, but they are perfect the way they are. The molasses and vanilla add the best flavour! These have a nice light crunch, perfect for dipping in a glass of cold milk. Enjoy!
- 1⁄2 cup butter, at room temperature
- 1 cup sugar
- 1 tablespoon molasses
- 1 cup flour
- 1 cup oats
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 egg
- 1 tablespoon vanilla (real vanilla is wonderful in this!)
- 1 cup chocolate chips
- Preheat your oven to 375°F.
- Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and ‘creamy’. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
- Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
- Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
- Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for fifteen minutes. Cool for ten minutes then remove from the tray and try to eat only one!
Loved these cookies. They didn't spread as much as I thought they would, but who cares? I used a little less sugar and increased the molasses a bit. I was using a dark cookie sheet, so decreased the oven temp to 350F. My cookies were also ready at 12 minutes instead of 15.
Great recipe from Michael Smith. I love this chef. I used 3/4 cup sugar. 15 minutes were too much. At 12 minutes they were perfect. Thanks Nif :) Made for PRMR tag game