Mesquite chocolate chip cookies

Ingredients

• •2 1/2 cup whole-wheat pastry flour (or all-purpose flour)
• •1 cup mesquite flour, sifted if clumpy
• •1 tsp baking soda
• •1 tsp baking powder
• •3/4 tsp fine sea salt
• •1 cup unsalted butter, at room temperature
• •2 cup granulated sugar
• •3 large eggs
• •1 tbsp vanilla extract
• •2 cup rolled oats
• •2 cup semisweet chocolate chips

Steps

1. 1Preheat the oven to 375F, position the racks in the upper half of the oven, and line 2 baking sheets with parchment paper.
2. 2Whisk together the flours, baking soda, baking powder, and salt in a bowl. Set aside.
3. 3In a large bowl or stand mixer, beat the butter until light and fluffy, then beat in the sugar until of a consistency like thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next and scraping down the sides of the bowl a few times. Stir in the vanilla until evenly incorporated. Add the dry ingredients in 3 increments, stirring between each addition. At this point, you should have a moist, uniformly brown dough. Stir in the oats and chocolate chips by hand, mixing only until evenly distributed.
4. 4Rachel's instructions, makes about 4 dozen: Use a tablespoon cookie scoop, follow directions as below. For the toaster oven, put on 350F with convection and bake for 10 minutes.
5. 5Original instructions, makes 2-3 dozen: Drop 2 tablespoons of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 minutes, until golden on both top and bottom. Don't over-bake these; if anything, under-bake them. Cool on wire racks.