Ingredients
- 1 cup white whole-wheat flour (120g)
- 1 cup quick-cooking oats (not old-fashioned)
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 5 tablespoons coconut sugar packed (or brown sugar)
- 5 tablespoons raw organic cane sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup chocolate chunks roughly chopped
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, mix together the flour, oats, cornstarch, cinnamon, baking soda, and salt. Set aside.
- In a small saucepan over medium heat, melt the butter. Stir it regularly to ensure even melting.
- Once the butter is melted, begin to stir it constantly. It will turn yellow, foam up, and eventually begin to turn brown and smell nutty. Once it does, remove it from the heat and pour into a large mixing bowl.
- Into the butter, whisk in the sugars. Then, add in the egg and vanilla and stir until mixed.
- Add the flour mixture in and stir until combined. Stir in the chocolate chunks
- Line a cookie sheet with parchment paper, roll the cookies into balls, and put them on the cookie sheet, pressing down very slightly. You want the balls to be thicker than they are wide, so they don't spread out too much and they are nice and chewy!
- Bake for for 11-12 minutes, until the tops feel just set. The cookies will feel very underdone, but they cook a lot more on the pan when they are cooling!
- Let them cool on the pan for 5 minutes. Gently transfer to a wire rack to finish cooling, then enjoy!
