When eggs were part of my cookie recipes, my kids were always quite cautious about indulging in raw cookie dough. I’m not sure where this timidity came from…certainly not from me. I have always felt it my duty, call it a “service to my family”, to test out the dough. Worry about raw eggs? Not me. I figured if Rocky could down raw eggs, then surely I could swipe some cookie dough and survive unscathed.
Then things changed. I reformulated my cookie recipes and omitted eggs (for allergy purposes). It didn’t take long for my three children to make a logical conclusion: since there were no raw eggs in the dough, “raw” cookie dough was now fair game. And as a result, I now have to guard my dough. I have to swat the boys away like flies. I have to cry out in desperation for them to leave the kitchen so I can actually make some cookies! Recipes that called for three dozen cookies, yield two. That is not good math!
Yesterday I decided to make a batch of cookies. I creamed the butter, added in the sugar and vanilla, then realized that I had no flour in the house. What to do? This was actually a pretty easy problem to solve. I made my own oat flour. Turns out that oatmeal cookies made with oats and oat flour are downright heavenly! I love when kitchen mishaps turn into something great!
Making oat flour is as easy as putting rolled oats into a food processor or good blender and hitting the start button. Be sure to process the oats completely so that you are left with a light powdery flour. The oat flour worked so well in this recipe for Oatmeal Chocolate Chip Cookies, I’m never using regular, gluten free flour again for them. I suppose the possibilities are endless with oat flour. Looks like I have some tasty experimentation ahead of me!
Double Oatmeal Chocolate Chip Cookies
yields 3 dozen (without swiping the bowl)
2 sticks salted butter, lightly softened at room temperature
1/2 cup light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla
5 cups rolled oats (not quick cooking), divided
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 cup tapioca flour (starch)
2 cups dark chocolate chips
- Preheat the oven to 350 degrees. Line a stainless steel baking sheet with parchment paper. Set aside.
- Place the butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium for one minute.
- Add in the brown sugar, granulated sugar, and vanilla. Cream together on medium speed for two minutes, scraping the sides of the bowl as needed. Creaming the ingredients together for a few minutes will allow more air into the mixture, which will in turn create fluffier cookies.
- Place two cups of rolled oats into a food processor. Pulse until the oats transform into a light, powdery flour. Place the flour, baking soda, cinnamon, and tapioca starch into the bowl with the butter. Mix together.
- Add in the remaining three cups of rolled oats and the chocolate chips. Mix until well combined. The dough may be a bit crumby looking but will come together well when the cookies are formed.
- Using a spring loaded, one tablespoon size cookie scoop, create dough rounds. Place the scooped dough into the palm of your hand. Press the dough firmly together into a ball. Gently flatten the dough between the palms of your hands. Place the dough rounds two inches apart on the prepared baking sheet.
- Bake for 12 minutes.
- Remove the cookie tray from the oven and allow the cookies to sit on the tray for at least five minutes. This gives them time to set. This is vitally important in gluten free baked goods.
- Using a spatula, transfer the cookies to a cooking rack.
- If you enjoy cookies on the softer side, indulge in these gems within 30 minutes of baking. As the cookies sit they will become crunchier. Soft or crunchy, they’re still delicious.