No-Fail Oatmeal Chocolate Chippers
This is an old recipe that has you grind your own oats to make oat flour. You can totally do that, but these days you might have the option of just buying the pre-ground oat flour, which is usually very fine. I've been able to get away with using only 60 grams or about a rounded half cup of packaged oat flour.
Servings 15 cookies
Cost 5
Ingredients
- 1 cup oats or ½ cup (rounded) packaged oat flour (80 grams oats or 60 grams oat flour)
- ¼ cup salted butter, room temperature, cut into small chunks (56 grams)
- ½ cup packed golden brown sugar (110 grams)
- ¼ cup granulated sugar (50 grams)
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ teaspoon baking soda
- ⅜ teaspoon salt (that's ¼ teaspoon plus a pinch)
- ¾ cup plus 2 tablespoons all purpose flour (100 grams)
- 7 oz your choice of chocolate. You can use chopped milk chocolate, mini semisweet chips or a mix of different chips For chips, that's about 1 heaping cup depending on what type you use.
- ½ cup toasted walnuts, chopped (optional)
Instructions
- Preheat oven to 375°F. For crunchier cookies or cookies that bake more evenly throughout, preheat to 325 degrees F.
- Grind oats in processor. If using oat flour, just skip this step.
- In the bowl of a stand mixer with the paddle attached, beat the butter and both sugars for 2 minutes, stopping to scrape the side of the bowl.
- Remove the bowl from the stand and add the egg, vanilla, baking soda and salt. Return to mixer stand and beat for another two minutes, scraping sides of the bowl.
- Add the oat flour and gluten-free flour or all-purpose flour and beat on low speed until blended. If using the gluten-free flour, you can beat on medium speed, as you won't run the risk of toughening up any gluten-strands.
- Add chocolate chips or chopped chocolate and walnuts (if using).
- Using about 2 tablespoons of dough, form dough into balls and place on ungreased baking sheet. Flatten slightly. Bake until edges are golden brown, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.
Smaller Gluten-Free Cookies
- For small, crunchy cookies, bake longer (325 for about 15 minutes).
- For smaller cookies, use a small cookie scoop and scoop onto parchment lined baking sheets. Bake for 10-12 minutes. Remove pan from the oven. Holding it with an oven mitt, rap the pan against the counter top gently to flatten cookies. Return to the oven and bake for another couple of minutes or until the edges are brown and the cookies appear to be done.
Notes
Make sure to measure the flour with a very light hand or weigh it. If you use too much flour, the dough will be too dry.