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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2 1/2 cups
semi-sweet chocolate chips
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.
I would have given it 5 stars, but there wasn't nearly enough grundle.
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 ;)
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.
These are just like my grandma's oatmeal chocolate chip cookies. Followed the recipe, but I also only processed half the oats and left other half whole. Omitted the nuts. I used an ice cream scoop to make extra large cookies and baked them for about 8 min. Thanks so much for the recipe!
Pretty darn good. Though I was a little short on the oats, cut both sugars to 3/4 cup, used Butter flavor Crisco, had walnuts instead of pecans, and added in some Heath Toffee Bits (needed to use up the bag!). DH was even suckin' these down, and he "hates" nuts.... Yeah, right.
The perfect cookie....
Very good cookies, and I am only giving it less than five stars because it was a bit too sweet for my taste. If you love super sweet cookies, then these are for you! I will make these again for sure, but I will decrease the sugar to 3/4 C of each next time. But this time around, I followed the advice of other reviewers and only processed have of the oats, leaving the rest whole. I used an even mixture of semi-sweet and white chips for this, and added dried cherries in place of the nuts, since my hubby and son both have allergies to nuts. I also took the ice-cream scoop tip from another and the recipe made 24 HUGE cookies! Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Oatie Chip Cookies
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 69
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