Ingredients:
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons organic vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick oats
1 cup dried currants
1 1/2 cups semisweet chocolate chips
2 tablespoons organic agave
1/3 cup organic, unsweetened cocoa powder
1 cup packed light brown sugar
1/2 cup white sugar
2 large eggs
2 teaspoons organic vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick oats
1 cup dried currants
1 1/2 cups semisweet chocolate chips
2 tablespoons organic agave
1/3 cup organic, unsweetened cocoa powder
Preheat oven to 325 degrees.
In large mixing bowl, cream together butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in vanilla.
Add the flour, baking soda and salt; stir in to the creamed mixture until just incorporated. Mix in the quick oats, currants, chocolate chips, agave and cocoa powder until homogenous.
Drop giant spoonfuls (mine were at least 4 tablespoons each) onto ungreased baking sheets. Bake for 22-25 minutes in a preheated oven on the middle rack*. Let cool on sheets for five minutes before transferring to wire racks to cool completely.
* I baked two sheets at a time, which required almost 30 minutes time, and I staggered the sheets - one closer to the back, one closer to the door.
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