it’s cold in parts of this country that shouldn’t be so cold.
i’m so sorry to hear of the horrific details of parts of the south that were hit hard. places i used to call home… so many people stranded on slippery roads, sleeping in grocery stores and school buses, waiting and wanting to get home.
lately i’ve had sweet friends asking how i’ve been doing in the cold up here. my answer is “baking and eating chocolate chip cookies as big as my face”.*
i wish i could hand these out to all of you. because you’re probably cold too.
stay warm and safe.
*my best friend pointed out that i have, at times, been known to eat cookies this size in weather that is not blizzardy. but we don’t need to discuss that, right?
Dark Chocolate Macadamia Nut Oat Cookies
1 cup butter, softened 1 cup sugar 1 cup brown sugar 2 eggs 1 teaspoon vanilla 180 grams (about 2 cups) old-fashioned rolled gluten-free oats 90 grams (about 1 cup) gluten-free oat flour 70 grams (about 1/2 cup) kumquat’s gluten-free all-purpose flour 2 tablespoons unflavored whey protein 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 11 ounces bittersweet dark chocolate chips 1 cup macadamia nuts
Preheat oven to 350°.
Combine butter, sugars, eggs and vanilla in the bowl of a stand mixer. Beat until light and fluffy.
Combine oats, oat flour, all-purpose flour, whey protein, baking soda, baking powder, and salt in a medium bowl. Add oat mixture to butter mixture; mix until just combined. Stir in chocolate and nuts.
Drop dough by 1/4 cups-full about 4 inches apart onto a baking sheet lined by parchment paper. Bake at 350° for 10-12 minutes. Centers will appear undone, but edges will be browned. Let cool on pan for 2-3 minutes and remove to a rack to cool. Yield: about 20 cookies.