1 bag MW Cookie Mix (508g)

1 cup melted butter or vegan butter (227g)

1 ½ Tbsp molasses (substitute corn syrup or honey) (29g)

2 eggs or egg replacement (100g)

1 tbsp pure vanilla extract (18g)

½ cup chocolate chips (85g)

½ cup gluten free oats (45g)

½ cup chopped pecans (57g)

½ cup unsweetened coconut (26g)

1 tsp cinnamon (3g)

 

1. In a small bowl, melt butter and molasses together, add vanilla and set aside

2. In a medium bowl, layer chocolate chips, oats, coconut, pecans, cinnamon, Modern Whisk Cookie mix, egg, melted butter, molasses, and vanilla – stir well to combine

3. Let batter rest 10-15 minutes to hydrate prior to scooping. The batter will look like thick fudge – TRUST the process and do not skip!

4. Preheat your oven to 350°F / 175°C

5. Scoop cookies and place 2” apart on a cookie sheet lined with parchment. Press cookies down slightly.

6. Bake for 13-16 minutes, rotating the pan halfway through. Remove pans from the oven and cool completely on the pan prior to removing.

Oatmeal Chocolate Chip Cookies