Recipe by: LULUB (website)
“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.”
| Servings | Prep Time | Cook Time | Ready In |
| 50servings | 15minutes | 11minutes | 30minutes |
| Servings | Prep Time |
| 50servings | 15minutes |
| Cook Time | Ready In |
| 11minutes | 30minutes |
Servings: servings
Units:
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- .5 teaspoon salt
- 2.5 cups rolled oats
- 1 cup butter softened
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup pecans chopped
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Ingredients
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Servings: servings Units: |
Instructions
- 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.
