Einkorn Chocolate Chip Oatmeal Cookies
Easy to make Einkorn chocolate chip oatmeal cookies have a classic cookie flavor. They are soft, not too sweet, and simply delicious.
Equipment
- 3 Bowls: *Stand mixer bowl or large for mixing all the ingredients. Bowl to sift dry ingredients into. Bowl to measure sugars in and whisk sugars to get any lumps out of the sugar. Also, use this bowl to crack eggs into once sugar is added to the stand mixer bowl. (I like to use large Pyrex measuring cups as my bowls because I like the handles.)
- Stand Mixer or Hand Mixer
- Kitchen Scale
- Whisk
- Measuring Spoons
- Spatula/Bowl Scraper
- ¼ cup ice cream scooper to scoop out cookie dough
- Baking Tray
- Cooling Rack
- Silpat or Parchment Paper
Ingredients
- 120 grams all-purpose Einkorn flour (1 cup)
- 6 grams baking soda (1 ¼ teaspoons)
- 4 grams cornstarch (1 ½ teaspoons)
- 4 grams Diamond Crystal Kosher Salt (1 ¼ teaspoons If you use any salt other than Diamond Kosher salt, use measuring spoons to measure the salt and only use 1 tsp; Diamond salt is much lighter. *See the note above.*)
- 113 grams butter (1/2 cup)
- 75 grams brown sugar (1/3 cup packed)
- 65 grams white sugar (1/3 cup)
- 50 grams egg (One egg)
- 3 grams vanilla extract (1 teaspoon) or vanilla bean paste
- 90 grams oats (1 cup)
- 170 grams Chocolate chips (1 cup)
Instructions
- First, gather all your ingredients and equipment needed.
- Second, let the butter come to room temperature.
- Next, in the bowl for dry ingredients, sift the Einkorn flour, cornstarch, salt, and baking soda. (Sometimes Einkorn needs to be sifted twice as it is a dense flour and clumps easily.)
- Then, in the bowl for sugars, add the sugar and use a whisk to "sift" out any clumps.
- Now, add the room-temperature butter into the bowl of the stand mixer with the paddle attachment. Then, cream the butter (butter only) on a medium-low speed until the butter changes color. You will know when butter is done being creamed when the butter becomes a pale yellow to whitish color and can hold a peak. This can take a couple of minutes. (Alternatively, you can use a large bowl and hand mixer.)
- Next, add the sugars (that you previously combined into a separate bowl and whisked out the lumps) into the stand mixer bowl with the butter. Mix for 2-4 minutes on medium-low speed, stopping every 30 seconds scrape down the sides of the bowl until fully combined with the butter.
- Now, crack the eggs into a separate bowl. (Use the bowl that had the sugar to not dirty an additional bowl.) Weigh and whisk the eggs before adding to the sugar and butter mixture in the stand mixer bowl.
- Then, add the egg and vanilla to the bowl of the stand mixer. Mix on low for only about 30 seconds. Over-mixing the eggs with the butter and sugar can cause your cookies to deflate and spread too much in the oven. The egg might not be fully incorporated, but that is okay.
- Add the dry ingredients to the stand mixer’s bowl. After only 30 seconds of mixing on medium-low speed, scrape down the sides of the bowl and make sure the bottom of the bowl has been fully incorporated. Do this two more times or until the ingredients just combined. (Don't over mix.)
- Next, add the oats to the stand mixer’s bowl. Pulse on medium-low about 5-10 times, and scrape down the sides of the bowl between pulses if needed. Make sure the bottom of the bowl is also fully incorporated.
- Then, add the chocolate chips, pulse stand mixer 5 times.
- Finally, Remove the bowl from the stand mixer, and with a spatula or a bowl scraper, turn the dough on itself until it looks fully combined. (Make sure the bottom of the bowl is fully incorporated.)
- The dough needs to rest/chill in the refrigerator before baking. However, it is easier to scoop out now and have rest in the scooped form rather than refrigerating that entire batter and then trying to scoop chilled/hard cookie dough.
- First, line a baking tray with parchment paper.
- Scoop out all the dough with the ¼ cookie scooper or any size scoop you like.
- Place them close so they all fit on the baking tray but are not touching. (This is just for chilling in the refrigerator.)
- I get 12 cookies with a #16 scoop: (1/4 cup/ 4 tablespoon scooper).
- Cover with plastic wrap and chill in the refrigerator for one hour up to an entire day, 24 hours. If it is going to be longer than 24 hours, put them in the freezer until they are ready to bake.
- Preheat the oven to 325°F.
- Line baking sheets with parchment or silpats.
- Add only 5- 6 cookies per baking sheet (unless using a smaller cookie scoop).
- Flaten the cookie with a glass or your hand so that the cookie is about ½" thick and even.
- Bake at 325 until done – a light golden brown. This can be 12-18 minutes, depending on your oven, so check them at 12 minutes and turn the baking sheets around. Then check the cookies every 2 minutes until you get to know your oven and its cooking/temperature/time with this recipe. (If cooking from frozen, they can take a couple extra minutes.)
- Let them cool on the baking sheet for 5 to 10 minutes and then transfer the cookies to a cooling rack.
- Cookies are best to enjoy on the day of baking but can be stored in an airtight container for 3 days.
- Optional: freeze cookie dough in a pre-scooped shape, take out frozen cookie dough, and bake the number of cookies desired.
Servings: 12