I know I could simply add this to the post below but its SUCH a good recipe that it deserves a post of its very own (the recipe would have felt as though it had been slighted otherwise...)
Makes about 2-3 dozen cookies...mine were big though so it only made 2 dozen. Preheat overn to 375 degrees. Grease cookie sheets.
Whisk together thoroughly and then set aside:
1 1/4 c all-purpose flour (I used ww flour)
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
Beat on medium speed until well blended:
1/4 c corn or canola oil (I used coconut oil)
2 tbsp unsalted butter, softened
1 c packed dark brown sugar
1 large egg
1 large egg white
1/3 c light or dark corn syrup
1 tbsp skim milk (I used vanilla flavoured rice milk)
2 1/2 tsp vanilla
(In the past I've also added 2 tbsp of crunchy peanut butter....just an added bonus for those who are craving some PB!!!)
Stir into the batter:
2 c old fashioned rolled oats
1 c semi-sweet chocolate chips
Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture; the dough will be slightly soft. Drop the dough by heaping measuring tablespoonfuls onto the sheets, spacing them about 2 1/2 inches apart.
Bake until cookies are tinged with brown all over and the centres are just barely firm when lightly pressed, about 7-10 minutes (mine worked well at 7 mins). Let cookies cool slightly, about 2 minutes and then remove them to cooling racks.
The cookies are phenomenal....very chewy, almost to the point where they fall apart in your hands or mouth. ENJOY!!!!
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Makes about 2-3 dozen cookies...mine were big though so it only made 2 dozen. Preheat overn to 375 degrees. Grease cookie sheets.
Whisk together thoroughly and then set aside:
1 1/4 c all-purpose flour (I used ww flour)
3/4 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
Beat on medium speed until well blended:
1/4 c corn or canola oil (I used coconut oil)
2 tbsp unsalted butter, softened
1 c packed dark brown sugar
1 large egg
1 large egg white
1/3 c light or dark corn syrup
1 tbsp skim milk (I used vanilla flavoured rice milk)
2 1/2 tsp vanilla
(In the past I've also added 2 tbsp of crunchy peanut butter....just an added bonus for those who are craving some PB!!!)
Stir into the batter:
2 c old fashioned rolled oats
1 c semi-sweet chocolate chips
Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture; the dough will be slightly soft. Drop the dough by heaping measuring tablespoonfuls onto the sheets, spacing them about 2 1/2 inches apart.
Bake until cookies are tinged with brown all over and the centres are just barely firm when lightly pressed, about 7-10 minutes (mine worked well at 7 mins). Let cookies cool slightly, about 2 minutes and then remove them to cooling racks.
The cookies are phenomenal....very chewy, almost to the point where they fall apart in your hands or mouth. ENJOY!!!!
