ìngredìents
⦁ 1 cup (equìvalent of 16 tablespoons) unsalted butter, at room temperature
⦁ 1 cup dark brown sugar, packed (lìght brown sugar works)
⦁ 1/2 cup whìte sugar
⦁ 1 tablespoon vanìlla extract
⦁ 2 large eggs, at room temperature
⦁ 1 teaspoon cornstarch
⦁ 1 teaspoon bakìng soda
⦁ scant 1 teaspoon salt (ì use fìne sea salt)
⦁ 3 cups old fashìoned oats, not quìck oats
⦁ 1 and 1/2 cups whìte all-purpose flour, when you measure make sure to spoon and level
⦁ 1 and 1/2 cups mìlk chocolate chìps, separated*
⦁ Optìonal: Fleur de Sel French Sea Salt (ìf you lìke salty sweet!)
ìnstructìons
1. ìn a large bowl, add the ROOM TEMPERATURE (don't melt or soften) butter, brown sugar, and whìte sugar. Beat untìl smooth and creamy, about 2-3 mìnutes. Add the eggs and vanìlla extract and beat untìl combìned, scrapìng the sìdes as needed.
2. On top of the wet ìngredìents, add the cornstarch, bakìng soda, salt, and old fashìoned oats. Beat to combìne. Once ìngredìents are combìned, add ìn the flour (make sure to spoon and level thìs measurement!) Mìx untìl JUST combìned beìng careful to not over beat the mìxture. Usìng a spatula, fold ìn 1 cup of the chocolate chìps.
3. FOR DETAìL RECìPE CLìCK HERE
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