I generally get mine cut in fours from Potbelly's Sandwich shop they're approximately 2 1/2-3 inches in diameter. I eat a quarter and it generally takes me a couple of weeks to eat it (yes it remains chewy on because Potbelly's cookies are always fresh baked same day). I worked at Potbelly in my earlier college years. So, I decided to get a recipe of my own where I can freeze my batter. I will make a size that I'll be comfortable eating.
eat so about a quarter size. So, I am sharing my fave cookie treat with you all! I have altered the recipe for a more natural treat you may alter to your liking! Let me know what you guys think also if you have a recipe share it!
Prep Time:
15 Min
Cook Time:
12 MinReady In:
55 Min
Ingredients:
1 cup butter
softened
1 cup packed organic brown sugar
1/2 cup pure cane sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose whole grain or wheat flour
1/2 teaspoon baking soda
1 teaspoon sea salt
3 cups steel cut quick-cooking oats
1 cup semisweet chocolate chips
1 tub of vanilla creamy natural homemade or an organic ice cream
Directions:
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, add in chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool and additional 5-7 minutes top transfer to wax paper and top with ice cream.
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