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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| rolled oats: 2 1/2 cups |
| salted butter: 1 cup (softened) |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| semisweet chocolate chips (chips): 2 cups |
| pecans (chopped): 1 cup |
Oatie Chip Cookies
Credit: AllRecipes
User rating:
"The secret to this chocolate chip cookie's great texture is oat flour made out of regular oatmeal. Since it makes a large batch I usually freeze some of the dough in cookie-sized drops. The frozen cookies need to be baked about 2 minutes longer and seem to be even stickier in texture and more chewy."
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Prep Time
15 min -
Cook Time
11 min -
Servings
50 serving(s)
Tags
Directions
- Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt. Set aside. Process the rolled oats in a blender or food processor until almost powdered, combine with the sifted ingredients.
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually stir in the dry ingredients until well blended. Fold in the chocolate chips and pecans. Drop by rounded spoonfuls onto ungreased cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.