Sweet Sorghum Cookies
These chewy, rustic cookies are perfect to tuck into lunch boxes or enjoy with a tall glass of milk. The sorghum lends a nutty, honey-like sweetness that goes perfectly with the texture of the oats.
1 cup plus 2 tablespoons Sugar
3/4 cup Butter, softened
1/3 cup Pure Cane Sweet Sorghum from Bourbon Barrel Foods
2 1/4 cup sifted Flour
1 1/2 teaspoon Baking Soda
Pinch of Salt
1 teaspoon Vanilla
1 cup quick cooking Rolled Oats
6oz Semisweet Chocolate Chips (we used E. Guittard)
Preheat oven to 350 degrees. Grease baking sheets.
Cream sugar and butter. Add egg and sorghum and beat well. In another bowl, sift Flour, Baking Soda and Salt. Add sifted dry ingredients and mix well. Add vanilla. Stir in rolled oats and chocolate chips.
Drop tablespoonfuls onto greased baking sheet, approximately 2 inches apart. Bake at 350 degrees for 10-12 minutes or until lightly browned. Remove from oven and let rest for 5 minutes before transferring to wire baking racks to cool completely. Makes about 36 cookies.