The Oatiest Chocolate Chip Cookies
The most oat flavor ever packed into a chocolate chip cookie. Recipe developed by Alton Brown. Instructions written in my own words.
Ingredients
- 16 ounces old-fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- pinch kosher salt
- 10 ounces butter
- 6 ounces dark brown sugar
- 3 ½ ounces pure cane sugar
- 1 large egg
- 1 tsp vanilla extract
- 8 ounces chocolate chips
Instructions
- Toast the oats in a frying pan set over medium heat.
- Stir occasionally until toasted, you should be able to start smelling them slightly.
- Should take about 3 minutes. Allow to cool enough so you could handle them.
- Add 8 ounces of the oats to your food processor. Process them until they are the consistency of flour.
- To the food processor bowl add the cinnamon, baking powder, and salt. Pulse a few times to combine.
- In the bowl of your stand mixer add the butter and sugar. Beat until well combined and lighter in color, around 3 minutes.
- Scrap the side of the bowl. Then mix in the egg and vanilla extract until combined.
- Add the ffour mixture and combine on slow so the flour doesn't go everywhere.
- Remove the bowl. Stir in the remaining whole oats you toasted along with the chocolate chips.
- Using a 2-inch disher, scoop the cookie dough out and onto a parchment lined half sheet pan. Make sure to a leave a couple inches between cookies. Don't overcrowd the pan.
- Bake the cookies for 12 to 15 minutes or until they are beginning to brown around the edges. I recommend rotating the pan(s) halfway through the bake time so even baking.
Notes
For these cookies to be gluten free make sure all your ingredients are, that means the oats need to be certified gluten free.
Alternative way to toast the oats:
- Spread the oats onto a half sheet pan. Bake until the oats start to smell and are lightly toasted. No more than 20 minutes. Keep a careful eye on them.