Starting 12 Days of Cookiemas off with a BANG!...-ish.
Fun fact: when you are a baking blogger, or someone finds out you went to culinary school for baking and patisserie, or if they have known that for a long time but you have run out of small the talk, the question you will get asked the most often is, "What is your favorite thing to bake?" I personally hate this question deep down. I want to say something amazing like croissants every Sunday. Or fancy Apple Tarte Tatin on any given Tuesday. Or gravity defying and intricately decorated cakes just for the joy of it. Nope. None of that. I occasionally enjoy baking those things, but are they my favorite things to make? Far from it. My preference is cookies... little patience needed, ingredients are almost always in the pantry, and I can easily enjoy "several" without a second thought.
I could eat cookies all day every day. Breakfast? Duh. Lunch? Sure why not?! When you are too full to have another bite of anything? That's the best time for cookies! Have four!
Cookiemas Day 1's recipe combines a few of my favorite things. Two of which can be considered breakfast items, therefore making these breakfast cookies? You decide. I take what could be a regular old oatmeal chocolate chip cookie and flip it on its head. I use a homemade chai spice instead of just plain old cinnamon, take out any of the refined sugar, and use only whole wheat flour. These are more dense, and perhaps slightly more savory than one might expect of a cookie. I dare you to eat only one.
The Recipe: Chai Oatmeal Chocolate Chip Cookies
yields ~ 12-16 cookies
The Bits and Bobs:
1 cup instant oats
3/4 cup whole wheat flour (or all-purpose, whatever you have!)
1 1/2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger (actually just shy of a full 1/2 tsp)
1/4 tsp ground cloves (actually just shy of a full 1/4 tsp)
1/4 tsp ground cardamom (actually just shy of a full 1/4 tsp)
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup honey
1/2 cup dark chocolate chips
Whisk together all of the dry ingredients and set aside. In a separate bowl, beat together the butter, honey, and vanilla. Add the egg and beat until just combined. Stir in the dry ingredients until just combined, then add the chocolate chips stirring until evenly incorporated. Put the dough in the refrigerator for 10-20 minutes to allow to set up slightly.
Preheat the oven to 325*F. Line a baking sheet with parchment or a silpat, or grease slightly with butter or a cooking spray.
Scoop rounded tablespoons of dough out onto the baking sheet and press down with your hands so they are a normal cookie thickness. These will not spread like a traditional dough. Bake for 10-12 minutes or until golden brown and crispy and around the edges. Cool for a few minutes on the pan before transferring to a wire rack to finish.