Oatie Chip Cookies

Oatie Chip Cookies

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"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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30 m servings 145 cals
Serving size has been adjusted!

Original recipe yields 50 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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...

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'v...

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 gr...

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 sco...

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 u...

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 fo...

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 ...

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