Chewy Chocolate Chip Cookies

 

This is everything I like in a chocolate chip cookie—especially the chewy part.  Most of the time, I prefer a chewy cookie to a crisp one.  This recipe is my adaptation of a Sally's Baking Addiction recipe, substituting oat flour for all the wheat flour, and adjusting some of the other ingredients to suit. It is extremely chocolatey, even if you substitute nuts for half of the chocolate chips!

Chewy Chocolate Chip Cookies

Ingredients

• 2 1/4 cups (225 gm) Gluten-Free Oat Flour
• 1 teaspoon baking soda
• 1/2 cup butter, at room temperature
• 1/4 cup packed brown sugar
• 1/2 cup dehydrated cane sugar
• 1 large egg 
• 1 teaspoon vanilla
• 1 1/3 cup chocolate chips

Method

• Weigh out the flour, or spoon it into a measuring cup.  Never scoop oat flour out of the package with a measuring cup.  It will compact, and you will get more flour than you need.  
• Whisk the dry ingredients together in a medium bowl.  
• Cream the butter and sugars.  
• Mix in the egg, and vanilla.
• Add the dry ingredients to the wet ingredients and mix well.  
• Stir in the chocolate chips.   
• Preheat oven to 325 F.  Line a couple of cookie sheets with parchment paper.
• Place tablespoons of dough on the prepared cookie sheets a couple of inches apart.
• Bake 12 - 13 minutes, or until lightly browned on the bottom.  Oat flour doesn't brown as much as wheat flour, so Do Not overbake!
• Remove from oven and let cool on the baking sheets for 5 minutes, then transfer the cookies to a cooling rack.

Variations:

• Substitute 1/4 cup peanut butter for 1/4 cup of the butter.
• Substitute chopped nuts of your choice for half of the chocolate chips (2/3 cup).