Oatmeal goodness in a delish cookie Oatmeal goodness in a delish cookie

Oatmeal chocolate chip cookies that only have a sprinkling of oats are super lame.  Not like these awesome cookies, which use 100% oats and not a shake of flour.  That makes them gluten free and 100% whole grain goodness – but don’t let that detract from their cookie status.  These are definitely cookies, delicious, possibly a little addictive, and full of goodies like chocolate chips and cranberries.  Because oats have a sweeter and more robustly nutty flavor than white flour, which is what typical cookie batter is based on, I think their flavor is actually superior.

This recipe is an adaptation of this original from Martha Stewart.  Martha’s original recipes is awesome, for sure.  But I did make some changes to suit my tastes.  Namely I added some dried ginger, which I love in chocolate chip cookies, reduced the sugar a little because most cookie recipes are way too sweet for me, and added an extra step of chilling the dough, which helped prevent my cookies from spreading out too thin.  Oh, and I used cranberries instead of raisins.  You could also swap in walnuts or pecans.

I baked half of my dough into cookies after chilling, and the other half I’ll scoop into individual cookie balls and freeze for later.  You never know when you’ll need a warm cookie!  I’ll bake up a cookie or two in my toaster oven when I feel the need.

Legit Oatmeal Chocolate Chip Cookies

Ingredients

4 1/2 cups rolled oats
2 tablespoons corn starch
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 teaspoon baking powder
1 cup of butter at room temperature
1/2 cup of sugar
1/3 to 1/2 cup of brown sugar, not packed
2 eggs
2 teaspoons vanilla extract
1 cup chocolate chips
1/2 cup dried cranberries, raisins, or chopped nuts

Directions

  1. Cream the butter and sugars in a large bowl until light and fluffy.  Then beat in the eggs and vanilla until well combined.  (Note: if you go with a smaller amount of sugar, you may want to add in a tablespoon or two of milk or water, so that the oats don’t get too dry).
  2. In a blender or food processed process 1 1/2 cups of oats until they’re essentially flour.  Then add in the corn starch, baking powder, cinnamon, ginger, and salt and pulse to combine.
  3. Mix the above “flour” mixture into the butter/sugar/egg mixture until well-combined.  Then fold in the remaining oats, chocolate chips, and dried fruit or nuts.
  4. Refrigerate the mixture for at least 30 minutes, and up to overnight.
  5. Pre-heat the oven to 350 degrees.  Make balls of about 2-3 tablespoons of dough and space them 3 inches apart on a baking sheet.  Bake them for about 15-18 minutes, until just browning on top and completely cooked through.  Let the cookies sit and cool down for about 10 minutes before moving them to a cooling rack.
  6. Enjoy!

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