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.”

Oatie Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Oatie Chip Cookies
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Ingredients
Servings: servings Units:
Instructions
  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.

INGREDIENT TAGS: all-purpose flour, baking powder, baking soda, salt, rolled oats, butter, white sugar, brown sugar, eggs, vanilla extract, semi-sweet chocolate chips, pecans

Recipe Categories: Chocolate Chip Cookies, Oatmeal Cookies