Oatmeal Chocolate Chip Honeybush Cookies
These cookies are soft and full of oats and chocolate chips with the presence of honeybush tea to bring the other flavors together. They are wonderful warm while the chocolate chips are still melty, or cooled as a snack. Prep time: 20 min. Cook time: 10-12 min. per sheet35 m 2
- 1 c. walnut butter
- 1 c. dark brown sugar
- 1 tsp. vanilla
- 1 egg
- 1 tsp. honeybush tea leaves for brewing
- 1 tsp. honeybush tea leaves, crushed
- 1/2 c. hot water
- 2 1/2 c. old fashioned oats
- 3/4 c. unbleached all-purpose flour
- 3/4 tsp. baking powder
- 1/3 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. chocolate chips
Preheat over to 375°F.
Brew 1 tsp. tea in 1/2 c. water and let steep 5 min. Strain and allow to cool. Measure out 1/4 c. brewed tea.
In a bowl combine the oats, flour, crushed dry tea leaves, baking powder, baking soda, and salt. Set aside.
In a mixing bowl beat walnut butter, brown sugar, and vanilla together.
Beat in the egg and 1/4 c. brewed tea. Make sure the mixture is well beaten.
Add chocolate chips and part of the dry ingredients. Begin mixing again and add the rest of the dry ingredients a little bit at a time, just until combined.
Drop small rounded spoonfuls onto a cookie sheet lined with parchment paper. Press the dough to about 1/2" thick.
Bake at 375° for 10-12 min. Do not over-bake.
Cool on a wire rack. Store in an airtight container, but they are best the day they are made.