Milkshake Cookies
20 ingredients
8 steps
Ingredients
- Dry Ingredients
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1/2 cup rolled oats
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 tablespoons brewer's yeast
- 1/4 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1 1/2 teaspoons coarse salt
- 1 pound bittersweet chocolate chips
- Pinch fleur de sel
- Wet Ingredients
- 1/4 cup ground flax seed
- 3 tablespoons hot water
- 2 teaspoons vanilla extract
- 1 1/4 cups room temperature unsalted butter
- 1 1/4 cups light brown sugar
- 1 1/4 cups granulated sugar
- 2 room temperature large eggs
Directions
-
1In your mixer bowl, cream together the butter and sugars, about 5 minutes. Add in the eggs, one at a time, until combined.
-
2Steep the ground flax seed with the water for 2 minutes. Add in the vanilla, then add with the butter, sugar and eggs mixture.
-
3Mix together the cake flour, bread flour, oatmeal, baking soda, baking powder, brewer's yeast, chili powder, cinnamon and salt. Slowly add the dry ingredients to the mixing bowl.
-
4Fold in the chocolate until evenly distributed.
-
5Cover the mixing bowl with plastic wrap and refrigerate for at least 3 hours.
-
6When you are ready to bake, let the dough sit on the counter for 30 minutes to warm up a little.
-
7Preheat the oven to 350 F. Put down a sheet of parchment paper on your baking sheets.
-
8Scoop 2 tablespoons for each cookie and sprinkle the top with the flour de sel and bake for 10-13 minutes and then allow them to cool.
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