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

  1. 1
    In your mixer bowl, cream together the butter and sugars, about 5 minutes. Add in the eggs, one at a time, until combined.
  2. 2
    Steep the ground flax seed with the water for 2 minutes. Add in the vanilla, then add with the butter, sugar and eggs mixture.
  3. 3
    Mix 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.
  4. 4
    Fold in the chocolate until evenly distributed.
  5. 5
    Cover the mixing bowl with plastic wrap and refrigerate for at least 3 hours.
  6. 6
    When you are ready to bake, let the dough sit on the counter for 30 minutes to warm up a little.
  7. 7
    Preheat the oven to 350 F. Put down a sheet of parchment paper on your baking sheets.
  8. 8
    Scoop 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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