We all seem to be comfort baking—still. And I don’t think there’s anything better to comfort bake than cookies! I came up with this recipe because I wanted to extend the precious flour that I have—so these cookies are half homemade oat flour, half good ‘ole all purpose flour! (You could also use wheat flour for half, or all of the flour!)
But back to these cookies—you really need to make these cookies because they are so easy and so delicious. And they passed the ultimate test: I shared these cookies with tons of folks, and people called me the next day hungry for more! Don’t worry—these aren’t your typical, boring “oatmeal cookies.” Yes—these cookies use oats, and lots of them. But they are chock full of other delicious stuff: chocolate chips, dried cranberries and pecans. PLUS, we made oat flour from the oats! Yes, we milled our own oat flour. It’s easier than ya think: just put rolled oats in a food processor and whizz away!
And because these cookies are easy, yummy (and wholesome!), I knew they’d be perfect for my first live Instagram bake-along, AND the first episode of my new IGTV and YouTube series: In the Kitchen with Vallery! And if you haven’t subscribed on YouTube yet, go on and click HERE to subscribe!
So, here’s the recipe. The dough will need to chill at least an hour, but it’s even better if you can chill it overnight. The cookies will spread a little, but have crispy browned edges and chewy centers.
Oat Flour Cookies Recipe
Makes 2 dozen (24)
Oat Flour Cookies Ingredients
1 cup rolled oats
1 cup all purpose flour (can sub with wheat flour)
1 tablespoon corn starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
1 and 1/2 sticks (3/4 cup) unsalted or salted butter (if using salted butter, eliminate salt in recipe)
3/4 cup packed brown sugar (you can use either light or dark)
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla (optional)
3/4 cup white, milk or semi-sweet chocolate chips or chunks (use whatever chocolate you’d like!)
3/4 cup dried cranberries (optional, can also sub with golden raisins, raisins, dried cherries)
1/2 cup chopped pecans (optional, can sub with walnuts, pistachios, macadamia nuts)
Oat Flour Cookies Method
Make oat flour! Add the rolled oats to a food processor and process until finely ground. Do not use instant oatmeal or steel cut oats—only rolled oats. If you don’t have a food processor, you can skip this part and just use the rolled oats.
Plump the dried cranberries. This will make the dried cranberries nice and soft. Place the dried cranberries (or raisins, etc) in a small bowl. Pour boiling water on top. Set aside while prepare the rest of the cookie dough.
Place the oat flour, all purpose flour, corn starch, baking powder, baking soda, cinnamon, and salt in a medium bowl. Use a fork or whisk to stir until combined.
Place the butter, brown sugar and granulated sugar in a large bowl. Cream on medium until light and fluffy, about two minutes. Add the egg and vanilla and cream until combined.
Add the flour mixture and mix until just combined. It’s important not to over mix here.
Drain the cranberries. Add to the cookie dough. Add the chocolate and nuts to the cookie dough and stir until combined.
Cover the dough and refrigerate for at least an hour—and up to two days. (I like resting this dough overnight.)
When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silplat. Scoop the cookie dough into equal sized balls and place on the cookie sheet two inches apart. Freeze for at least 20 minutes. (This is crucial to getting the right texture for the cookies.)
Remove from freezer and transfer straight to the oven. Bake until browned around the edges and set in the middle, 10-14 minutes.
Remove the cookies from the oven and allow to cool on the pan on a cooling rack. You can enjoy these warm, or allow to cool to room temperature and then transfer to a closed container at room temperature for up to four days.
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