Chocolate Chip Cookies are made with half all-purpose flour and half oat flour providing a great texture for your classic cookies. To make your oat flour all you have to do is blend your old fashioned oats or quick oats until they become a flour-like texture. Browned butter makes this chocolate chip cookie have a great depth of flavor.
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So as of late, I have been kind of obsessed with chocolate chip cookies. Okay, I lied it’s not as of late, it’s as of always. But oat flour I have been interested in lately. I made some oat flour banana bread. I just poured some old fashioned oats into a blender and mixed until it was flour type mixture. And the banana bread turned out fantastic so I thought it was only right to begin experimenting in the kitchen with oat flour. And why not experiment with a classic that I love so much? Oat flour chocolate chip cookies?
I did not substitute all of the all-purpose flour for oat flour- I did half and half. I also did not blend the oats as well as I should have. Hey, I was in a hurry and needed a cookie!!
I really did enjoy these cookies. The oat flavor was there but not overpowering. I think I might make some monster cookies with oat flour! I also used new Hershey Baking Melts- huge chocolate discs. They worked great!
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Chocolate Chip Cookies are made with half all-purpose flour and half oat flour providing a great texture for your classic cookies. To make your oat flour all you have to do is blend your old fashioned oats or quick oats until they become a flour-like texture. Browned butter makes this chocolate chip cookie have a great depth of flavor.
Ingredients
- 1 cup unbleached all-purpose flour
- 3/4 cup oat flour
- 1/2 tsp baking soda
- 14 tbsp unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar
- 3/4 cups dark brown sugar, packed
- 1 tsp salt
- 1 tbsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups milk chocolate chips
Instructions
- Preheat oven to 375F and if using one line your baking sheet with a Silpat liner.
- Whisk the flour and baking soda together and set aside. To brown, the butter cooks the butter over low to medium heat. Swirl it every so often. The process will take around 5 minutes.
- Continue cooking the butter until you get a nutty aroma. The scent is nutty yet caramel-y.
- Pour the brown butter into the bowl of an electric mixer or a heatproof bowl. Mix in the last 4 tablespoons of butter. Mix until completely dissolved in the brown butter.
- Add the brown sugar, granulated sugar, salt, and vanilla extract. Mix until fully combined. Add in egg and egg yolk until combined about 30 seconds. Let sit for 3 minutes and mix for 30 seconds again. Repeat the process 2 more times.
- Mix in the flour mixture until fully combined. Fold in chocolate chips.
- Place dough on prepared baking sheet, I clumped my dough into 2 tbsp-ish mounds. I don’t roll the cookie dough into a ball, instead, make it taller. This creates a thicker cookie
- Bake for 9-12 minutes or until golden brown but still look a bit undercooked.
Keywords: oat flour cookies recipe, chocolate chip cookie recipe
Recipe adapted from: Chocolate Chip Cookies
Mmmm these look delicious! I love oats and oat flour and those chocolate discs look sooo good!
The chocolate discs were a nice change in these! I really enjoyed them 🙂
Love how you took a popular recipe and added oat flour to it. I bet it adds some great texture and love all the chocolate! The egg plus yolk trick works every time, too!
It added great texture. I am trying to expand to different ingredients that I would not normal grab. Oat flour is turning out be one of my favorites. 🙂
Okay I’ve always wondered what oat flour is and now I know. I’m SO trying it next time I bake! These cookies look yummy!
these cookies look delicious! My dad always tells me I should have oats for breakfast ;-P
I’ve made them will all oat flour before and they were really good! A little on the crumbly side, but tasted like a good oatmeal chocolate chip cookie, which is one of my favorites. I’m drooling all over my computer as I go through your recipes! Now following via email and facebook!
Good to know, I eventually want to try all oat flour too. Thank you for stopping by and following 🙂
That means these are health food cookies right? I am so happy to have you at Show Me Your Plaid Monday’s! You have been pinned and I hope you come back each week!
Of course! At least that is what I told myself while I was stuffing my face with these! *Blushing*
Elizabeth! I must try to bake cookies with oat flour sometime. I’ve made brownies and granola bars with oat flour, but never cookies. I love finding new ways to make chocolate chip cookies!
Yes you must try it! I am sure you will come up with a fabulous recipe! 🙂
I haven’t tried baking with oat flour yet, but these cookies look like a great place to start! 🙂
That’s how exactly how I felt- now I want to be a bit more adventurous!
Hi, I made these w/ all oat flour since I’m GF and they turned out poorly since they were flat and not cooked in the middle. Any idea what I can add besides the typical “gums” to thicken them? Egg whites maybe?
Thanks!
Hi Cathy- Unfortunately I do not- I am not familiar with GF recipes. On my baking to do list is all oat flour cookies, I just have not gotten round to them yet. I also bought ap gf flour that I want to bake with…. Maybe next week I will give all oat flour or half oat flour half gf all purpose a try. In this recipe I use 1 extra yolk because it is richer makes cookies chewier- but maybe with all oat flour the egg white would be better? I wish I could give you a better answer but right now I can’t- I am going of town but when I am back next week I will try to test different ways and will get back to you 🙂
You can thicken with 1 TBL each of chia seeds and flax seeds (or 2 TBL of either). Just grind them up first in a nut and seed grinder or coffee grinder.
Great info, thanks Michele!
I should add that once you add the chia and/or flax you need to let it sit in the liquidy mixture for at least 10 minutes, preferably 15 — giving it time to “gel.”
I just got done making your cookies with my grand daughter and we sure did enjoy them. I think I let them cook longer then I should have, because they were a little crispy. I also used whole wheat flour and oat flour that might have done the gooey out of them LOL. When they are hot they have crispy edges and gooey center. When cooled off more crispy then gooey. I plan on useing this recipe again.
So glad you both enjoyed them. Cookies fresh out of the oven are the absolute best ever!!