Oat Flour Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 1-1/2 cups all purpose wheat flour
* 3/4 cups ground rolled oats (use blender to grind rolled oats to flour consistency)
***OPTIONAL; substitute 1/2 cup almond flour for same size portion of wheat flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1 cup (2 sticks) softened butter
* 1 pkg 3.4 oz vanilla pudding mix
* 1/2 cup brown sugar
* 1/2 cup granulated sugar
* 1 tsp. vanilla
* 2 large eggs
* 5 oz. dark chocolate chips
* 5 oz. milk chocolate chips
* 1 cup chopped English walnuts or pecans (if not using nuts; substitute 2 tbsp. flour)
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Directions: |
Directions:Preheat oven to 375ºF.
In large bowl, beat eggs with mixer and then add butter and vanilla.
In separate (smaller) bowl, mix wheat flour, oat flour, salt, baking soda, and pudding mix. Then mix in sugars to flour mixture.
Incrementally add flour mixture into the large bowl's mixture, using electric mixer to mix well.
Gradually fold in chocolate chips and nuts. Over-mixing here may degrade desired chunkiness.
Spoon 2 oz. portions onto baking stone or baking sheet and space cookies 4" apart.
Bake 7 to 11 minutes. Exact cook time often varies per oven characteristics, and time often shortens with subsequent bakes. As the signal for when to remove cookies from the oven, use the oven light to watch for cookie moisture's high-glisten to drop to a faded-glisten. |
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Personal
Notes: |
Personal
Notes: Black walnuts tend to be bitter compared to English walnuts; English walnuts are preferred.
A 2 oz. or 3 oz. ice cream scoop with release trigger can make cookies more uniform and quicken the work of large batches.
A baking stone or insulated cooking sheet will yield improved uniformity.
Parchment paper will allow cookies to come off baking sheets and to cool more quickly. Without risk of spatulas deforming cookies when removing them from baking sheets. Plus, this speeds time to next bake.
Parchment paper also allows cookies sheets to stay clean and be reused faster and more easily for follow-up bake batches.
If using two layers of oven grilles for multiple cookie sheets, switch cookie sheet elevations halfway through baking time.
Waiting for browning to be present on cookies, may result in slight over-baking, as baking continues for another minute after removing from oven.
With larger batches and multiple bakes, the cook time may change, such as from 11 minutes to 7 minutes. This quicker cook time may occur at about the rate of 1 minute less bake time with each added bake cycle - actual results depends on individual oven characteristics.
Batter may be frozen in 2" diameter roll using wax paper, or parchment paper, then wrapped in plastic wrap. To use; cut in 3/4" slices and bake similarly, adding a minute or two to bake time if batter is frozen.
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