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.

• Preparation Time: 15 mins
• Cooking Time: 11 mins
• Total Time: 26 mins
• Calories: 145 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 2 ½ cups rolled oats
• 1 teaspoon baking powder
• 1 cup chopped pecans
• 2 cups semi-sweet chocolate chips

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.