Ingredients: 1/2 cup (1 stick or 4 ounces) butter, softened 2/3 cup light brown sugar, packed 1 egg 1/2 tsp vanilla extract 3/4 cup all-purpose flour 1/2 tsp baking soda 1/2 tsp Pinch 'n Rub Ceylon cinnamon 1/2 tsp Pinch 'n Rub Himalayan pink salt 1 1/2 cups rolled oats 1 – 2.5oz pkg of Pinch 'n Rub Tart Cherries chopped 1/2 cup each of white chocolate chips, milk chocolate chips and semi sweet chocolate chips, 2 Tbsp Pinch 'n Rub Chocovic Cocoa Nibs
Directions: Preheat oven to 350°F (175°C). In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, cherries, 3 types of chocolate chips and cocoa nibs. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick. The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you’re like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when baked from the cold — only a couple extra minutes baking is needed. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.
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