I love a good oatmeal chocolate chip cookie. The kids haven't been feeling well all week and with the weather the way its been, Friday afternoon seemed like a great reason to make Chocolate Chip Cookies with my girls while the baby napped. I had a crazy idea to mix cream cheese into my batter just to see what would happen. Turns out what happens is you get a crispy, airy little cookie that's absolutely addicting and so good!
I started out by bringing my cream cheese and butter to room temperature. This ensures when I whip the butter, cream cheese and sugar together, it creates an airy cookie that makes it crispy once it cools. After I whip my butter, cream cheese and sugars, I whipped in two eggs. It creates this beautiful mixture that slightly resembles lemon curd.
In the meantime, my girls and I got to mixing up our dry ingredients. Almond Flour, Quick Oats, salt, baking powder and baking soda get whisked into a bowl until well combined. Mix it right into the wet ingredients and turn on your mixer for a minute or so, until everything is well combined. Scrape the bowl of any of the sugar mix to ensure everything is combined well.
These cookies fluff up and spread a bit on your pan, so make sure you spread them out enough on the pan. I preheated the oven to 375° and the cookies baked for about 12-15 minutes, until the edges browned up a bit.
Once I pulled them out, I let the cool and they became the most delectable little crunchy treats we've had in a while!! The sugars combined with the almond flour create almost a caramelized taste. You have to try these!!
Comments