This cookie reminds me of the cookies you can buy at a place like Mrs. Fields in the mall. There are several secrets to getting super soft and chewy cookies, and I’ve included them all here. Suggestions for dairy and egg free, vegan friendly cookies are included in the instructions.
Yield: 11 large cookies
- 1/2 cup = 115g = df margarine or butter, softened
- 1/2 cup = 100g = granulated sugar
- 1/2 cup = 110g = packed light brown sugar
- 1 teaspoon = vanilla extract
- 1 large (1/4 c) = 30ml = egg OR golden flax gel OR aquafaba)
- 1 1/4 cups = 135g = certified gluten free rolled oats
- 1 cup = 114g = Better Batter Gluten Free Flour
- 1/2 teaspoon = 3g = salt
- 1/2 teaspoon = 2.5g = baking powder
- 1/2 teaspoon = 2.5g = baking soda
- 1 cup = 175g = Enjoy Life chocolate chips (you can use regular)
- Preheat oven to 300F (149C)
- Line 2 baking sheets with parchment paper and set aside.
- Pour oats into high powered blender or food processor and grind into flour. Set aside.
- In a large bowl, whip butter or margarine, white and brown until light and fluffy.
- Stir in vanilla and egg or flax gel/aquafaba.
- Stir in all dry ingredients, including the homemade oat flour – turn mixer to high speed and blend until combined.
- Stir in chocolate chips and blend until combined.
- Spoon cookie dough into 1/4 cup – 4tbsp – measure and scoop out onto prepared baking sheets. Flatten evenly to be about 2-3 inches across. Place in the freezer for 20-30 minutes.
- Bake cookies in preheated oven about 15 minutes or until just barely cooked and brown on top – they will not look cooked in the middle! Smack the sheet onto a solid surface to collapse the cookies. Slide the parchment paper onto a rack and cool for at least 10 minutes.