Somewhere between a chocolate chip cookie and an oatmeal cookie are these: oat flour chocolate chunk cookies are super chewy cookies that taste of wonderful oatmeal.
Baking with Oat Flour: Why use oat flour for chocolate chunk cookies?
I’ll be honest, the reason for these is that I love oat flour… in almost everything. I don’t love it when I make breads at home (I like my breads really tender and soft) but I use it pancakes, waffles, brownies, and very often I’m happy to use it in any of my cookie recipes. Why? Honestly, it tastes great! It also has more nutrients in it (so I use it with things I bake for my girls). And for cookie purposes, it makes a really chewy texture – which is exactly what I love in a classic chocolate chip cookie.
Can I make my own oat flour for oat flour chocolate chip cookies?
I haven’t tried it, but I do know that a) most home food processors won’t get you to the very fine mill store-bought oat flour has and b) the oats used in oat flour are actually different than the oats you can buy at the store (flour is made from whole groat oats and oatmeal is rolled and husked).
Okay but sam, you didn’t answer the question – can I substitute it with homemade? Well, I’m going to strongly suggest against it because it won’t absorb as well into the cookie dough (which means your cookie won’t have the right texture) and it doesn’t have as much thickening power (which means the cookies might not come together).
The good news is that oat flour is relatively cheap ($3.50 and if you find it on sale it’s about $2) and once you start using it in cookies you’ll branch out to using it in pancakes, muffins, waffles and more! The brand I use most often is Arrowhead Mills which I find at Whole Foods but you can also use Bob’s and get it on Amazon.
Why should I make this recipe? The chewiest chocolate chip cookies
You should make this recipe if you like the flavor that oats lend, and if you like really chewy cookies. Bonus: these make a great gluten-free chocolate chip cookie recipe.
Sam, I prefer your one yolk cookies. Why should I make these?
Because you gotta live, girl, and try new things! (At this point I don’t actually know who I’m talking to except the voice in my head that says, when are you going to be done messing with chocolate chip cookie recipes?)
What kind of chocolate should I use to make oat flour chocolate chip cookies?
I’m partial to dark chocolate and to chocolate bars rather than chocolate chips. They encourage the cookie to spread more (which isn’t as much of an issue here because this dough tends to spread more than my one yolk cookies) and since you can get little bits and big chunks that better spread through the dough.
Can I use light brown sugar instead of dark brown?
You can but I think dark brown adds more flavor to the dough because it has more molasses. For this reason it also makes it chewier!
Can I use granulated sugar to make oat flour chocolate chip cookies?
Nope! Granulated encourages cookies to 1. Spread more and 2. Be crunchy rather than chewy. It would not work for this recipe.
Do I need to use a special butter here, or can I if I want to?
You don’t need it but you are welcome to use a higher butter-fat percentage like most European butters for these. I used American-style which is about 80% butterfat in the photos shown but have also used Kerrygold Irish to make these and liked them just as much.
Recipe for Oat Flour Chocolate Chip Cookies
Oat Flour Chocolate Chip Cookies
- ½ cup butter cold is fine (113g)
- 1 cup dark brown sugar 213g
- 1 large egg
- 250 g oat flour about two cups
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon pure vanilla
- 150 g dark chocolate chopped
- In a heatproof bowl melt the butter fully. Add the sugar, baking soda, salt and vanilla and whisk really well – at least 2 full minutes.
- Add the egg and whisk for another 2 minutes. You’ll see the mixture turn shiny and smooth.
- Add the flour (measuring it with a scale is preferred) and whisk to combine. Fold in the chunks of chocolate.
- Cover the bowl with plastic wrap and set aside for 2 hours, at room temperature. This is to allow the oat flour to hydrate and the mixture to bind. If you bake it too early the cookies will spread too much.
- Preheat the oven to 350 F and line two cookie sheets with parchment paper. Using a cookie scoop, portion the dough into 1.5 tablespoons. Roll the dough balls between your palms to smooth them over. If you like you can stick some extra chunks of chocolate on top (press them in a little) so they are prominent when they come out of the oven.
- Bake the cookies for 10 minutes.