1-1/2 cups Flourish Flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup room temp butter
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
1 Tablespoon dark molasses
2 teaspoons pure vanilla extract
3 cups old-fashioned whole rolled oats
1-3/4 cups semi-sweet chocolate chips
1 cup chopped pecans
1. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
2. In a large bowl using a hand mixer or a stand mixer, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute.
3. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips.
4. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Set aside.
5. Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets.
6. Bake for 13-14 minutes.
7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.