Ingredients
Dry::
- 1.25 cups rolled oats lightly pulverized (or quick-cooking oats)
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup chocolate chips
- 1/4 cup light brown sugar packed
Wet :
- 1/2 cup unsalted butter
- 1/2 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Place oats into a food processor and blend for 15-20 seconds to lightly pulverize, shredding them into smaller pieces. If you’re using quick cooking oats, omit this step.
- Add oats, flour, baking powder, cinnamon, and salt to a bowl and mix well. Set aside.
- Using a standing mixer, cream butter and brown sugar together on medium/high speed until light and fluffy.
- Scrape the sides of the bowl and then turn the mixer on low speed and slowly add the maple syrup to the butter and sugar. Beat on medium/high until light and fluffy.
- Add egg and continue mixing. Scrape the sides of the bowl, add vanilla, and mix until light and fluffy.
- Slowly add dry ingredients (everything but the chocolate chips) to wet ingredients, 1/4 cup at a time, mixing on low. Last, fold in mini chocolate chips.
- Place the cookie dough in the refrigerator for 30 minutes to harden and to allow the flour in the cookie dough to hydrate.*
- Using a tablespoon cookie scoop, roll dough into ball and slightly flatten between your palms. Place on cookie sheet and bake for 8-10 minutes.
- Remove cookies from oven, let cool, and enjoy!
Tips & Notes
- Refrigerating the dough: don’t skip refrigerating (30 minutes)the cookie dough or you will run the risk of the cookie dough being too thin and spreading when baking.
Nutrition Facts
Calories: 122kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Fiber: 1g | Sugar: 10g