MILL/FLAKE:

• Mill your soft white wheat berries into a fine flour and set aside.
  
• Flake your oat groats and set aside.
  

MIX COOKIE DOUGH:

• Cream together the butter and sugars in the mixer.
  
• Add 2 eggs and vanilla to the mixer and mix until the light and fluffy.
  
• Add the salt, cinnamon, and baking soda to your mixer and mix until incorporated.
• Add your fresh-milled flour and fresh-flaked oats to the mixture and stir until combined.
  
• Add your butterscotch chips and mix them in by hand with a spatula.
  
• Scoop the dough into dough balls. If you are going to bake immediately, preheat your oven to 375 degrees Fahrenheit and allow the cookies to sit on the counter for at least 15 minutes. This will allow the fresh-milled flour to absorb liquids. You can also scoop these and freeze them to bake later when you want to be able to have these warm whenever you want them.
  

BAKE:

• Bake the cookies on a cookie sheet with parchment paper at 375 degrees Fahrenheit for 10-11 minutes. The cookies will be very soft and gooey when they come out of the oven, but will set up as they cool.
  

• Using the Dry Grains Vitamix container I blend the organic sugar to make it finer.
• Mix together the sugar and molasses until it is completely combined and there aren't big chunks of molasses.
• Cream together the butter into the sugar mixture using the mixer.
  
• Add the vanilla and eggs to the creamed mixture and beat till light and fluffy.
• Add the baking soda and salt and mix till combined.
• Finely mill the wheat berries and add to the mixer. Mix until combined and all the flour is incorporated.
• Add the chocolate chips and mix by hand.
  
• Ball the cookie dough with a cookie scoop. I tend to make these pretty large using a 3 Tablespoon Cookie Scoop. I put all of the cookie balls into a container and put them in the freezer.
  
• When you want some warm chocolate chip cookies, preheat the oven to 375 degrees Fahrenheit. Once the oven is preheated, take how ever many cookie dough balls out of the freezer that you want to make, and place them on a cookie sheet with either parchment paper or a silicone mat. Bake for 8-10 minutes depending on the size of your dough balls. With the scoop I use, I bake them for 10 minutes until they are golden.