Rating: 4.56 stars
27 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary test

prep:
15 mins
cook:
11 mins
additional:
4 mins
total:
30 mins
Servings:
50
Yield:
4 dozen
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

145 calories; protein 2g; carbohydrates 18.1g; fat 7.7g; cholesterol 18.2mg; sodium 88mg. Full Nutrition
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Reviews (22)

27 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/06/2009
Great cookie! I made these exactly as the recipe directs opting out of the trend to process only half the oats as many reviewers appear to be doing. This is a substantial cookie full of rustic texture but still chewy. I used 1/4 cup ice cream scoop mounds flattened them slightly and baked them about 10 minutes. The only thing I'll change next time I make these is toast the pecans first but this is no criticism of the recipe which is perfect as is. Not only are these delicious (a great GUY cookie!) but they're beautiful too. Read More
(11)
Rating: 4 stars
10/11/2006
I would have given it 5 stars but there wasn't nearly enough grundle. Read More
(9)
Rating: 5 stars
09/15/2006
I am surprised that this recipe hasn't gotten rave reviews! Whenever I make it I get people who say, "That's an insanely good cookie." I don't grind all the oats into oat flour; I only do 1/2 ground, 1/2 whole. I also add a cup of lightly chopped Rice Chex. If I have a nut-averse crowd, I used more Rice Chex. (Also, I use an ice cream scoop for dropping the cookies onto the pan. The size, I think, affects how chewy or dry the cookie will be. Ice cream scoop size makes for a good sized, chewy cookie.) Yummy and reliable. Read More
(7)
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Rating: 5 stars
11/25/2007
This recipe makes the best chocolate chip cookies! I took the advice of the previous reviewer and ground only half of the oatmeal to flour. This is the first chocolate chip cookie recipe I've made in quite a while that turned out perfectly consistent cookies... Still chewy not DRY and crumbly.... Even down to the last cookie in jar! I made the large batch as given and they didn't even last our family a week. Look forward to trying the freezing suggestion. Thank you SO much for this wonderful recipe. Your graciousness will be cherished by our family for life. (recipe may just make it in to our holiday festivities in the form of a stocking stuffer;) Read More
(7)
Rating: 5 stars
12/13/2010
These are just like my grandma's oatmeal chocolate chip cookies. Followed the recipe but I also only processed half the oats and left other half whole. Omitted the nuts. I used an ice cream scoop to make extra large cookies and baked them for about 8 min. Thanks so much for the recipe! Read More
(4)
Rating: 4 stars
04/01/2009
Pretty darn good. Though I was a little short on the oats cut both sugars to 3/4 cup used Butter flavor Crisco had walnuts instead of pecans and added in some Heath Toffee Bits (needed to use up the bag!). DH was even suckin' these down and he "hates" nuts.... Yeah right. Read More
(3)
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Rating: 4 stars
07/13/2003
I made these without the nuts. The only problem I had was due to the oat flour which made the dough really stiff and hard to work with. Otherwise both my husband and I really enjoyed them - a good cookie thanks for sharing:) Read More
(3)
Rating: 5 stars
01/04/2009
The perfect cookie.... Read More
(3)
Rating: 4 stars
01/01/2009
Very good cookies and I am only giving it less than five stars because it was a bit too sweet for my taste. If you love super sweet cookies then these are for you! I will make these again for sure but I will decrease the sugar to 3/4 C of each next time. But this time around I followed the advice of other reviewers and only processed have of the oats leaving the rest whole. I used an even mixture of semi-sweet and white chips for this and added dried cherries in place of the nuts since my hubby and son both have allergies to nuts. I also took the ice-cream scoop tip from another and the recipe made 24 HUGE cookies! Delicious! Read More
(3)