Almost Flourless Double Chip Cookies
Preparation Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Yield: 30 cookies
Category: Drop Cookies
Keywords: Dessert, Cookie & Brownie, < 30 Mins
Description
In a pinch and craving homemade cookies? This delightful recipe for Almost Flourless Double Chip Cookies comes to the rescue with minimal flour and maximum flavor. Created on a whim when my pantry was nearly bare, these cookies are surprisingly delicious! Despite the limited flour, they turn out wonderfully thin and chewy. The key to their success is to bake them just long enough to achieve the perfect texture. Whether you’re looking for a quick dessert or something a little different, these cookies are sure to satisfy.
Ingredients
- 1 cup all-purpose flour
- 2 cups old-fashioned oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
Instructions
-
Preheat and Prep: Begin by preheating your oven to 350°F (175°C). Prepare your baking sheet by leaving it ungreased—these cookies will spread out beautifully on their own.
-
Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, old-fashioned oats, baking soda, and salt. Set this mixture aside.
-
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating a smooth cookie dough.
-
Add Wet Ingredients: Beat in the vanilla extract and the egg, ensuring they are well combined with the butter and sugar mixture.
-
Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
-
Add Chocolate Chips: Fold in the semisweet and white chocolate chips, making sure they are evenly distributed throughout the dough.
-
Shape Cookies: Using a rounded teaspoon, drop the cookie dough onto the prepared baking sheet. Space them about 2 inches apart, as they will spread significantly during baking.
-
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies should be golden brown and set around the edges but still soft in the center.
-
Cool: Allow the cookies to cool on the baking sheet for about 10 minutes. This helps them set and makes them easier to transfer. Afterward, carefully move them to a wire rack to cool completely.
-
Enjoy: Once cooled, these cookies will be thin, chewy, and incredibly satisfying. Perfect for a quick treat or to share with family and friends!
Nutritional Information (per cookie)
- Calories: 188.3
- Fat: 10.2 grams
- Saturated Fat: 6.1 grams
- Cholesterol: 24.1 mg
- Sodium: 113.8 mg
- Carbohydrates: 23.5 grams
- Fiber: 1 gram
- Sugar: 16.3 grams
- Protein: 2.1 grams
Tip: These cookies are versatile—feel free to swap out the chocolate chips for your favorite mix-ins or adjust the sweetness to your liking. Enjoy the delightful contrast between the chewy cookie and the rich chocolate chips! 🍪
