Recipes

Prep Time: 45 min.

Cook Time: 10 min.

Skill Level: Easy

Yield: 2 dozen

Ingredients:

• 1 c. unsalted butter, softened to room temperature
• 1 c. light brown sugar
• 1/4 c. granulated sugar
• 2 large eggs (room temp)
• 1 Tbsp. vanilla extract
• 1 Tbsp. molasses
• 1 and 1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 and 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 3 c. old-fashioned rolled oats
• 1 c. Obis One black garlic cloves*

Directions:

Using a stand mixer fitted with paddle attachment, cream the softened butter, brown sugar and granulated sugars together until smooth. Add the room temperature eggs and mix on high until combined, about 1 minute. Scrape down the sides of the bowl as needed. Add the vanilla and molasses and combine and mix. Set aside.

In a separate bowl, toss the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix until combined. Add oats and black garlic to the mix, ¼ c. at a time. Dough will be thick, but very sticky. Chill the dough for 45 minutes in the refrigerator (this will keep the cookies from spreading too much).

Preheat oven to 325F degrees. Line two large baking sheets with parchment paper. Spray lightly with olive oil spray.

Roll balls of cookie dough, about 1.5 tablespoons and place 2 inches apart on the baking sheets. Bake for 5 minutes, rotate and bake for another 5 minutes until lightly browned on the sides (7 minutes and rotate if you like your cookies a bit more crunch). The centers will look very soft and gooey. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

*Slice garlic cloves down the middle and then in half (trying to resemble a raisin)

Original Recipe Credit: Obis One LLC Invention Kitchen