Oatmeal Chocolate Chip Cookies
This is a version of my oatmeal date recipe which I came up with on a day I had run out of dates! Its based on the recipe from America’s Test Kitchen with minor modifications.
Ingredients
Dry Ingredients:
1 cup of Bob’s Red Mill 1 to 1 Gluten-Free Flour
1 tsp sea salt
1/2 tsp baking soda
Add Ons:
3 cups of Old-Fashioned Rolled Oats
1 cup chocolate chips
1/2 cup chopped pecans (optional)
Flaky Sea Salt
Wet Ingredients:
4 tbsp unsalted butter
1/2 tsp cinnamon (to mix with butter)
1/2 cup vegetable oil
1 cup brown sugar
1 egg
1/4 cup apple sauce
1 tsp vanilla extract or vanilla paste
Instructions
Whisk the dry ingredients together (flour, salt, baking soda).
Brown the butter and put in a heatproof bowl.
Add the cinnamon to the browned butter to bloom.
Whisk in the vegetable oil, the egg and apple sauce, the sugar and the vanilla extract.
Add the dry ingredients to the wet, and mix to combine, batter should be pretty thick.
Add the oats, chocolate chips and pecans. It’s going to seem like a lot, keep mixing until you do not see any dry oats.
(Optional) Let cool in the fridge overnight. I’ve found this makes the cookies much easier to scoop, and gives them much better browning.
Use a tightly packed 1/4 cup to scoop similar sized cookies, place on a parchment-lined pan. Once you pop it out, use the 1/4 cup to flatten the cookie into a flatter shape. I found the scoop works best when the dough has been left to chill overnight.
Bake at 350 for 12 minutes.
Top with flaky sea salt when they come out of the oven.
Let rest for 10-20 minutes and enjoy!
