Pantry Chocolate Chip Cookie Recipe (aka Badgers)
Pantry Recipe
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Pantry Chocolate Chip Cookie Recipe (aka Honey Badgers)
These are great if you want fresh, warm, and gooey chocolate chip cookies. I call them my Honey Badgers because I throw a little bit of this and that in them.
Honey badgers are wild creators perhaps, you saw the Youtube ages ago. You can totally sub whatever ingredients you have on hand (flour, butter, and sugar). Feel free to play, experiment and make these you own!
Make a batch, form them with an ice cream scoop, and freeze them. I cook them to order because what’s better than a warm chocolate chip cookie?
Def let me know if you make this recipe! Tag me @chefcarlacontreras on Instagram.
Eat Well,
xo Chef Carla
PS: Get my book, Collagen A Love Story: Inside you'll find 20 Beauty Food Recipes: Smoothies, Drinks, Soup, and Sweet Treats Download your Free Copy
Ingredients:
(Makes about 20-30 depending on how big you make them)
1.5 sticks of butter (12 Tbsp)
1 cup coconut sugar
2 large eggs
1/2 tsp fine sea salt
1 tsp vanilla extract
1 tsp baking soda
1 1/2 cup all purpose gfree flour such as Cup 4 Cup
3 cups gfree rolled oats
1 bag chocolate chips (12 ounces) Guittard Dark preferred.
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
In a mixer or by hand, cream the butter and sugar 3-4 minutes or until it’s creamy and fluffy.
Mix in the eggs.
Mix in the salt, vanilla, and baking soda.
Add the flour and mix until almost incorporated.
Add the oatmeal and the chocolate chips, stir until incorporated.
Scoop into cookies with a 2 ounce ice cream scoop or 2 tbs size portions.
Bake on parchment paper about an inch apart until golden brown and cooked through 12-15 minutes.
Chef Carla Notes:
- If you want flat cookies you can press them down, but they will not be as gooey, if you do.
- I like to freeze these raw and bake them when I want a cookie. They may take a few minutes longer in the oven.
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