Chocolate Chip Cookies
Edible Consumptions
Ingredients
1 gram
RSO
1 cup
unsalted butter, browned
3/4 cup
white sugar
3/4 cup
brown sugar
1 tbsp
vanilla
1/2 tsp
fresh lemon juice
2
large eggs
1 3/4 cups
all-purpose flower
1 cup
powdered oats
1 tsp
baking soda
1 tsp
salt
2 cups
chocolate chips
Process
- Warm the RSO in a bowl of hot water.
- In a nonstick pan, slowly brown the butter over medium-low heat, stirring frequently. Remove from heat & whisk in the RSO, mixing well. Add the sugars & mix until fully incorporated.
- Once mixture has cooled stir in the eggs, vanilla, & lemon juice, then set aside.
- Put oats in a food processor, blender, or spice mixer and grind to a fine powder. In a large bowl, mix flour, powdered oats, baking soda & salt.
- Gently mix the flour mixture into the butter & sugar, then fold in the chocolate chips. Roll cookie dough into a long log, wrap with saran wrap, & chill for 2 hours.
- Preheat oven to 375°
- Remove cookie dough from the fridge & divide it evenly into cookies. Bake for 10 minutes, or until golden brown, & enjoy!