Mesquite chocolate chip cookies


Mesquite chocolate chip cookies

2 1/2 cup whole-wheat pastry flour (or all-purpose flour)
1 cup mesquite flour, sifted if clumpy
1 tsp baking powder
3/4 tsp fine sea salt
1 cup unsalted butter, at room temperature
2 cup granulated sugar
3 large eggs
1 tbsp vanilla extract
2 cup rolled oats
2 cup semisweet chocolate chips


Preheat the oven to 375F, position the racks in the upper half of the oven, and line 2 baking sheets with parchment paper.

Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.

In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until of a consistency like thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point, you should have a moist, uniformly brown dough. Stir in the oats and chocolate chips by hand, mixing only until evenly distributed.

Rachel’s instructions, makes about 4 dozen:
Use a tablespoon cookie scoop, follow directions as below.
For the toaster oven, put on 350F with convection and bake for 10 minutes.

Original instructions, makes 2-3 dozen:
Drop 2 tablespoons of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 minutes, until golden on both top and bottom. Don’t over-bake these; if anything, under-bake them. Cool on wire racks.

Nutrition Facts

Serving Size:48


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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