Carob/Choc. Chip Cookies
Yield
2 dozenPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| 2 | cups |
cake flour
|
|
| 1 | cup |
butter, unsalted
|
|
| 2 | cups |
turbot
unprocessed sugar |
* |
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 ½ | cups |
oat flour
course |
* |
| 12 | ounces |
carob chips
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 473 | ml |
cake flour
|
|
| 237 | ml |
butter, unsalted
|
|
| 473 | ml |
turbot
unprocessed sugar |
* |
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 591 | ml |
oat flour
course |
* |
| 346.8 | ml/g |
carob chips
|
* |
Directions
Sift salt, baking soda, baking powder, and flour together.
Cream butter, turbo, eggs, and vanilla well.
Mix dry into wet.
Add oat flour.
Fold until moist.
Add carob/chocolate.
Fold.
Portion as desired on parchment-lined baking sheet.
Bake at 375℉ (190℃) F for approximately 20 minutes. Temperature and cook time may need adjusting.
