Oatie Chip Cookies

Oatie Chip Cookies

21 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    11 m
  • Ready In

    30 m
LULUB
Recipe by  LULUB

“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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Ingredients

Adjust Servings

Original recipe yields 4 dozen

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Directions

  1. 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.
  2. 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.
  3. 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.

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Reviews (21)

Rate This Recipe
naples34102
11

naples34102

Great cookie! I made these exactly as the recipe directs, opting out of the trend to process only half the oats as many reviewers appear to be doing. This is a substantial cookie, full of rustic texture, but still chewy. I used 1/4 cup ice cream scoop mounds, flattened them slightly, and baked them about 10 minutes. The only thing I'll change next time I make these is toast the pecans first, but this is no criticism of the recipe, which is perfect as is. Not only are these delicious (a great GUY cookie!) but they're beautiful too.

cookdc
9

cookdc

I would have given it 5 stars, but there wasn't nearly enough grundle.

culinarycurious
6

culinarycurious

This recipe makes the best chocolate chip cookies! I took the advice of the previous reviewer and ground only half of the oatmeal to flour. This is the first chocolate chip cookie recipe I've made in quite a while that turned out perfectly consistent cookies... Still chewy, not DRY and crumbly.... Even down to the last cookie in jar! I made the large batch as given and they didn't even last our family a week. Look forward to trying the freezing suggestion. Thank you SO much for this wonderful recipe. Your graciousness will be cherished by our family for life. (recipe may just make it in to our holiday festivities in the form of a stocking stuffer ;)

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Nutrition

Amount Per Serving (50 total)

  • Calories
  • 145 cal
  • 7%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 18.1 g
  • 6%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet

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