Oatie Chip Cookies

Oatie Chip Cookies 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.

Ingredients

Original recipe yields 50 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 11 mins

    TOTAL : 4 mins

    SERVING : 50

    YIELD : 4 dozen

  • 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.

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  • 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.

  • 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.

Per Serving: 145 calories; protein 2g; carbohydrates 18.1g; fat 7.7g; cholesterol 18.2mg; sodium 88mg.