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Grundle Chip Cookies
SUBMITTED BY:
LULUB
PHOTO BY:
bwilms
"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 "grundlier" in texture and more chewy."
RECIPE RATING:
Read Reviews
(10)
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PREP TIME
15 Min
COOK TIME
11 Min
READY IN
30 Min
Original recipe yield 4 dozen
SERVINGS
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Servings
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METRIC
INGREDIENTS (
Nutrition
)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 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 chopped pecans
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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.
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REVIEWS
Reviewed on Oct. 10, 2006 by cookdc
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cookdc
Oct. 10, 2006
I would have given it 5 stars, but there wasn't nearly enough grundle.
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3 users found this review helpful
I would have given it 5 stars, but there wasn't nearly enough grundle.
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Reviewed on Sep. 15, 2006 by CJ
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CJ
Sep. 15, 2006
I am surprised that this recipe hasn't gotten rave reviews! Whenever I make it I get people who say, "That's an insanely good cookie." I don't grind all the oats into oat flour; I only do 1/2 ground, 1/2 whole. I also add a cup of lightly chopped Rice Chex. If I have a nut-averse crowd, I used more Rice Chex. (Also, I use an ice cream scoop for dropping the cookies onto the pan. The size, I think, affects how chewy or dry the cookie will be. Ice cream scoop size makes for a good sized, chewy cookie.) Yummy and reliable.
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2 users found this review helpful
I am surprised that this recipe hasn't gotten rave reviews! Whenever I make it I get people...
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Reviewed on Jul. 12, 2003 by
RESSAS
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RESSAS
Jul. 12, 2003
I made these without the nuts. The only problem I had was due to the oat flour, which made the dough really stiff and hard to work with. Otherwise, both my husband and I really enjoyed them - a good cookie, thanks for sharing :)
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2 users found this review helpful
I made these without the nuts. The only problem I had was due to the oat flour, which made the...
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Reviewed on Nov. 24, 2007 by culinarycurious
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culinarycurious
Nov. 24, 2007
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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1 user found this review helpful
This recipe makes the best chocolate chip cookies! I took the advice of the previous reviewer...
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Reviewed on Nov. 10, 2007 by bwilms
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bwilms
Nov. 10, 2007
Great cookies - they will become a regular. I added 1/4 cup of ungrounded oats just because I like a chewy a whole oat every once in a while :)
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1 user found this review helpful
Great cookies - they will become a regular. I added 1/4 cup of ungrounded oats just because I...
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Reviewed on Aug. 20, 2008 by
BN61079
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BN61079
Aug. 20, 2008
These were very tasty- I got 42 cookies out of the recipe. My only complaint is that they spread out quite a bit when cooking, which led to a thinner cookie. I tried to refrigerate the batter in between batches, but it didn't make a noticable difference. I also baked them on parchment paper. Next time I may substitute Butter-Flavored Crisco, as I prefer the plumper cookies made when using shortening. This recipe was still very tasty and chewy. I will make it again with modifications.
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These were very tasty- I got 42 cookies out of the recipe. My only complaint is that they...
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Reviewed on Jul. 19, 2008 by
Julie
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Julie
Jul. 19, 2008
These were GREAT! Easy to make and hard to stop eating. I altered the recipe just a tad by using 1 cup of white chocolate chips and 1 cup of semi sweets. I will make these any time someone wants chocolate chip cookies. YUM!
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0 users found this review helpful
These were GREAT! Easy to make and hard to stop eating. I altered the recipe just a tad by...
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Reviewed on Jun. 5, 2008 by
zambonilacroix
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zambonilacroix
Jun. 5, 2008
AWESOME!!! I didn't completely process the oats to flour, left a little texture!
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0 users found this review helpful
AWESOME!!! I didn't completely process the oats to flour, left a little texture!
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Reviewed on Mar. 13, 2008 by
Natasha
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Natasha
Mar. 13, 2008
This recipe is so good. My husband loved it and asked me to make more. I cut the recipe way down just to try it out. He was like "where is the rest?"
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0 users found this review helpful
This recipe is so good. My husband loved it and asked me to make more. I cut the recipe way...
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Reviewed on Mar. 10, 2008 by BIRKLEY
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BIRKLEY
Mar. 10, 2008
I absolutely loved the dough for these! The cookies were pretty good too. I did add plain m&m's in place of the choc. chips. I just like them better.
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0 users found this review helpful
I absolutely loved the dough for these! The cookies were pretty good too. I did add plain...
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