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.
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.
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.
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.
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?)
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.
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.
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