Oat Flour Cookies (Chocolate Chip)
From the golden, crispy edges, to the soft and gooey toffee-like center, then loaded with milk chocolate chips. Hands down, these are the best homemade chocolate chip cookies!
Equipment
- Medium Sized Mixing Bowl
- Baking Sheet
- Measuring Cups
- Hand mixer or stand mixer
- 1 ounce cookie scoop or large spoon
Ingredients
- 2 ¼ cups oat flour
- 1 teaspoons baking soda
- 1 teaspoon salt
- ½ cup butter unsalted, softened
- 1 ¼ cups light brown sugar packed
- 1 egg
- 1 teaspoon vanilla
- 2 cups milk chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- Line your cookie sheet pans with parchment paper or a Silpat sheet
- Cream softened butter and brown sugar with a hand mixer or in your upright stand mixer with the paddle attachment until light and fluffy.½ cup butter, 1 ¼ cups light brown sugar
- Add your egg and vanilla extract and mix again.1 egg, 1 teaspoon vanilla
- Stir in baking soda, salt, and oat flour, adding the oat flour one cup at a time. Be sure not to over mix.2 ¼ cups oat flour, 1 teaspoon salt, 1 teaspoons baking soda
- Fold in chocolate chips, being sure not to over mix your cookie dough.2 cups milk chocolate chips
- Chill cookie dough for at least one hour for a more soft batch bakery-style cookie. Don't chill if you prefer a thinner, crispy cookie.
- Scoop your dough and drop it onto the prepared baking sheet using a 1-ounce cookie scoop or a heaping tablespoon.
- Bake at 350 degrees Fahrenheit for 8-10 minutes.
Notes
For Thin And Crispy Cookies
For thin and crispy cookies, do not chill the dough. Bake cookies at 350 degrees Fahrenheit for 8-10 minutes or until the center is no longer doughy in the middle. If your edges are becoming too brown and the middle isn’t quite done enough, turn your oven to the convection setting (if you have the option). This will help the air to circulate in your oven and add a nice crispness throughout your cookie.For Soft And Gooey Cookies
Chill cookie dough for at least one hour. Chilling your dough gives the oat flour time to absorb more of the moisture from your wet ingredients and allows the butter to firm up again. After chilling the dough, scoop cookies onto the prepared baking sheet and bake for 8 minutes. Don’t be tempted to overbake them, they will be fragile and look underdone at first, but will firm up as they cool. Remove cookies from the oven when the edges are golden but the center still looks slightly underbaked. Let them cool on the warm baking sheet before moving to your storage container. The cookies will continue to cook while on the baking sheet resulting in perfectly crispy edges with a gooey, soft center.Nutrition
Serving: 1cookieCalories: 144kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 10mgSodium: 159mgPotassium: 67mgFiber: 1gSugar: 17gVitamin A: 18IUCalcium: 23mgIron: 1mg
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Nutritional Disclaimer
The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.