Chocolate Chip Oat Cookies {Egg-free}

These cookies are an all time favorite at my house.  I think the blended oats is what makes them so good!  Blending the oats into a powder gives it the texture of a regular chocolate chip cookie and the taste of an oatmeal cookie.  They are best with the chocolate chips and nuts.  In this picture, I have omitted the nuts to accommodate some of the little discriminating mouths at my house.  If you like these, also try this recipe for chocolate chip cookies.

 

Chocolate Chip Oat Cookies

1 c unsalted butter, at room temperature*

1 c sugar

1 c brown sugar

1 t vanilla

1/3 c milk

2 t baking powder

1 t baking soda

½ t salt

2 ½ c flour

2 ½ c oats, blended (old fashion oats)

2 c or 12 oz semi-sweet chocolate chips

1 c chopped pecans (optional)

Measure 2 1/2 c oats and blend in a blender or food processor until a course powder and set aside.  Be sure to measure the oats before blending them.  Cream together the butter and both sugars.  Mix in the vanilla and milk.  Add the baking powder, baking soda and salt, mixing constantly.  Slowly mix in the flour and blended oats.  Stir in chocolate chips and nuts.  Batter will be thick.  Roll into balls and place three inches apart on a cookie sheet.  Bake for about 9 minutes at 375^o.  Let cool for 2 minutes on cookie sheet before removing.  Makes about 4½ - 5 dozen cookies.

*Leave the butter out on the counter for a few hours prior to making to soften. 

Dairy-free notes:  I haven’t tried to make these dairy-free.  If any of you try this recipe with a dairy-free margarine and dairy-free milk substitute (soy, coconut, almond, etc), let me know how they turn out.  Thanks!

 This is what the blended oats looks like.