This post is sponsored in conjunction with #SipbySip.
I received product samples from sponsor companies to aid in the creation of the #SipbySip recipes.
All opinions are mine alone.
Recently I posted photos of my oatmeal raisin cookies and received all sorts of comments from friends and family. And those helped me create this recipe. First, a friend mentioned that she added tea to her oatmeal raisin cookies. Second, several friends engaged in some raisin-shaming, suggesting that chocolate chips were a better addition to oatmeal cookies than dried up grapes. Okay. Fine. I'm on board with chocolate chip cookies anytime!
I circled back to my friend who mentioned the teas and she said she adds the contents for a few tea bags. I just happened to have received a care package from The Republic of Tea
* and read the labels to see which might be a nice flavor complement to oatmeal-chocolate chip cookies. You'll see other other two teas in different creations, but for these, I went with the new Star Wars: The Mandalorian - Warrior Herb Tea
It's a caffeine-free herbal blend of rooibos, natural passion fruit flavor, hibiscus, natural
mango and vanilla flavors, peony petals, sunflower petals, natural strawberry, and grapefruit flavors. And it smells delicious. Feel free to substitute whatever tea you have on-hand.
Ingredients makes approximately three dozen 2" cookies
- 1 cup (2 sticks) butter, softened
- 3/4 cup organic dark brown sugar, lightly packed
- 1/2 cup organic granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 1-1/2 cups flour
- contents of 4 tea bags (approximately 4 teaspoons)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1-1/2 cups chocolate chips
- 3 cups rolled oats
- Also needed: baking sheets, parchment paper, cookie scoop (optional)
Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
In a large mixing bowl, cream together the butter and sugars. Once that mixture if lightened and fluffy, beat in the eggs one at a time until fully combined. Beat in the vanilla.
In a medium mixing bowl, blend together the flour, baking soda, cinnamon, and tea. Stir the dry ingredients into the butter-sugar mixture. Stir in the oats. Fold in the chocolate chips.
Scoop out the dough by large tablespoonfuls - I use a cookie scoop - onto prepared cookie sheets, leaving at least 2 inches between each cookie. These flatten out and spread as they bake.
Place trays in the oven and bake until the edges of the cookies turn golden brown, approximately 16 to 18 minutes.
Let the cookies cool for 3 to 4 minutes on the sheets. Then carefully transfer them to a wire rack to cool completely. Store tightly covered.
*Disclosure: I received complimentary products from sponsor for the creation of this recipe. This is a sponsored post that contains affiliate links. Although this post is sponsored, all opinions are my own.*
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