6 oz semisweet chips
3/4 cup dark brown sugar
3/4 cup flour
1/2 cup old fashioned rolled oats
4 tablespoons butter, at room temperature
1 1/2 teaspoon five spice powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, at room temperature*
Preheat oven to 350. Line 2 cookie sheets with parchment paper. In a large bowl, cream together the butter and sugar. Add the egg, beat until fluffy. Add the flour, baking powder, salt, the spices and oatmeal. Mix until well combined. Fold in chips. Place tablespoon sized blobs of dough on the lined cookie sheet about 1/2 inch apart and bake for 12-14 minutes or until they look “set” and the bottoms are just golden. Carefully remove to a wire rack to cool completely.
Yield: about 2 dozen cookies
*This was my first time baking with Eggland’s Best eggs which have less cholesterol, more omega 3s and vitamin E (among other health benefits). I was pleased with how they turned out, they tasted and acted the same as my usual eggs so why not add a little extra nutrition?
I woke up to a cool and dreary day today so it seemed like a perfect excuse to whip up a batch of cookies. These are chewy, spice-kissed and full of chocolate.Make them today!