When it comes to chocolate chip cookies, everybody seems to have different opinions about what their favorite chocolate chip cookie tastes like. Some people like theirs to be thin and crunchy while some prefer their cookies to be soft and chewy. Personally, I’m in the soft and chewy camp. There is nothing better than a fresh, warm, homemade chocolate chip cookie right out of the oven with a big glass of milk. These cookies are so easy to make. I often will make a big batch and freeze some of them in freezer bags for later.

What makes these cookies a little different from most chocolate chip cookie recipes is that I use oat flour instead of white all-purpose flour. I started using oat flour last fall when we thought my youngest brother might have a sensitivity to wheat. We later found out he can eat wheat, but I loved the way these cookies tasted using the oat flour so much, that I continue to make these using oat flour. The oat flour adds a slight oatmeal cookie taste to these (which I think is super yummy!) without actually being an oatmeal cookie. You can usually find oat flour in the organic and health food section of your grocery store or in other health food stores. It is a little more expensive than regular flour, but it’s worth the price to me. Oat flour is also healthier than white flour as it has been shown to help lower cholesterol and helps regulate blood sugar levels after eating. The trick with oat flour is that it is technically a gluten-free flour (though, this is a controversial topic) so it doesn’t bind together like regular flour does. I have found that if I use the same amount that I would use if I was using white flour, then my cookies come out crumbly. So, when using oat flour, I recommend adding a little more than you usually would add.

The Best Chocolate Chip Cookies

Makes approximately 2 dozen cookies

Ingredients:

– 3 cups oat flour (or 2 1/4 cup white flour)

– 1 tsp. baking soda

– 1/2 tsp. ground nutmeg

– 1 cup packed brown sugar

– 1/2 cup white sugar

– 2 tsp. vanilla extract

– 2 sticks of butter at room temperature

– 2 eggs at room temperature

– 1 cup semi-sweet chocolate chips

Directions:

1. Pre-heat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Combine oat flour, baking soda, and nutmeg in a bowl. Set aside.

2. In a separate bowl, cream butter and sugars together. Add eggs and vanilla extract. Slowly add in flour until all of it is well-combined. Fold in chocolate chips. Refrigerate dough for approximately 10 minutes (of put in the freezer for about 5 mins.).

3. Drop spoonfuls of chilled batter onto the baking sheet (I like to use an ice cream scoop to do this!). Make sure each cookie is about 2 inches apart. Bake for approximately 10-12 minutes until a light golden brown. Cool on cooling rack.

Related posts:

Low-Fat Chocolate Chip Cookies Emergency Batch Chocolate Chip Cookies The Best Ever Chocolate Chip Cookies The New York Times Chocolate Chip Cookies