I don't know why but come October and I seem to yearn for oatmeal cookies. These cookies are soft and full of oats and chocolate chips with the presence of honeybush tea to bring the other flavors together. I always tend to keep a few but since they are wonderful warm while the chocolate chips are still melty we never leave them to eat cooled as a snack.
1 cup walnut butter
1 cup dark brown sugar
1 tsp vanilla
1 egg
1/4 cup double strength honeybush tea, completely cooled
2 and 1/2 cup old fashioned oats
3/4 cup unbleached flour
1 tsp crushed honeybush tea leaves
3/4 tsp baking powder
1/3 tsp baking soda
1/4 tsp salt
1 and 1/4 cup chocolate chips
Preheat over to 375 degrees.
In a bowl combine the oats, flour, tea leaves, baking powder, baking soda, and salt. Set aside.
In a mixing bowl beat walnut butter, brown sugar, and vanilla together.
Beat in the egg and the tea. Make sure the mixture is well beaten.
Add chocolate chips and part of the dry ingredients. Begin mixing again, add the rest of the dry ingredients a little bit at a time, just until combined.
Drop small rounded spoonfuls onto a cookie sheet lined with parchment paper. Press the dough to about 1/2 inch.
Bake at 375 for about 10 to 12 minutes.
Do not over bake these cookies.
When done cool on wire rack, and enjoy.
Store in an airtight contairer, but they are best the day they are made.
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