Oat Flour Oatmeal Cookies
Oat flour gives these oatmeal cookies more flavor and an even chewier texture. A lengthy chilling period deepens the cookie’s flavor.
Servings 16 cookies
Ingredients
- 110g or 1 cups rolled oats
- 113g or ½ cup unsalted butter or salted, if salted reduce the salt added to the recipe
- 150g ¾ cup brown sugar light or dark
- 50g or ¼ cup fine granulated sugar
- ¾ tsp fine sea salt if using table salt, use half the amount
- 1 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 large egg
- ¾ tsp baking soda
- 180g about 1 cup plus ½ cup plus 2 tablespoons oat flour store-bought, not homemade
- 1 cup dried cranberries or raisins or chopped chocolate
- Additional rolled oats for topping (optional)
Instructions
- Optional step: set the rolled oats in a large frying pan and cook while stirring until fragrant, about 3-5 minutes.
- In a large bowl, melt the butter. Add the sugars, vanilla, cinnamon and salt and whisk until thick. Add the egg and whisk vigorously, for about 2 minutes until shiny.
- Stir in the oat flour and baking soda then add the rolled oats and dried cranberries.
- Cover the bowl to seal and leave at room temperature for about 20-30 minutes (this helps the flour hydrate).
- Transfer the bowl to the fridge for an overnight chill (or at least 4 hours).
- The next morning, preheat the oven to 350 F and line two greased cookie sheets with parchment paper.
- Scoop the cookie dough onto the prepared pan, about 1.5-2 tablespoons of dough per cookie. If you like, you can roll the cookies in some additional rolled oats.
- Bake for about 10-12 minutes, until slightly golden on the edges. If the cookies are a bit funky shaped and you’d like to round them: while they are still hot, place a bowl that’s slightly larger than the cookie over the cookie and move it around in circles (see the video for guidance).
- Store cookies in an airtight container.