I baked them on Tuesday morning, straight from the fridge, which is why they didn’t spread as much as usual. If you like a thin and chewy cookie, chill the dough for only 1 hour. Also, I subbed in white chips for the chocolate chips I removed from the bag.
If you’d like to join in the hop, please contact Brenda from Meal Planning Magic via email. We post a delicious treat every Thursday through December 13th, and we’d love for you to join us.
Christmas Chip Cookies
3/4 cup oat flour**
1 1/2 cup flour
3/4 teaspoon salt
1 teaspoon baking soda
2 sticks unsalted butter, softened
1 1/2 cup dark brown sugar
1/2 cup granulated sugar
1 1/2 teaspoon vanilla
1 bag Holiday Morsels, minus chocolate chips
1/2 cup white chocolate morsels
Mix together the oat flour, regular flour, salt, and baking soda; set aside.
In a large bowl, cream the butter, sugars, and vanilla together for 3 minutes.
Add eggs to sugar mixture, one at a time.
Mix in the dry ingredients.
Stir in chips.
Refrigerate for at least 60 minutes or overnight.
Preheat oven to 375 degrees.
Portion cookie dough onto parchment-lined or sprayed cookie sheets.
These cookies spread, so don’t crowd them. I portioned 9 cookies to a half-sheet pan.
Bake for 8-9 minutes. Mine took 8 minutes 30 seconds.
Remove from oven and allow to cool before removing to a rack.
**Make oat flour by grinding quick-cooking oats in your food processor.