Cortés Chocolate and Oatmeal Cookies
INGREDIENTS
1 stick unsalted butter, room temperature
1 cup brown sugar
1 egg
1 tsp vanilla extract
½ cup all-purpose flour
1/3 cup Cortés Sugar-Free Cocoa
½ tsp salt
¼ tsp baking soda
1 ½ cup oat flakes
1 cup Cortés Chocolate Chips (optional)
PROCEDURE
- Preheat the oven to 350°F.
- Prepare parchment-lined baking trays to bake the cookies.
- Use a mixer to mix the butter and brown sugar until it becomes light and fluffy.
- Add the egg and vanilla and mix well.
- In a medium bowl, sift the flour, Cortés Sugar-Free Cocoa, salt, and baking soda.
- Add the flour mixture to the other mixture and beat until they are combined.
- Fold in the oat flakes.
- Add the Cortés Chocolate Chips (optional).
- Use a spoon to measure out the cookie dough. Place a spoonful of mixture for each cookie, spacing them two inches apart, on the lined trays.
- Bake for 10 minutes or until the cookies appear set (not moist or shiny). For a crunchier texture, bake them for 2 additional minutes.