Did you grow up eating the classic chocolate chip cookies from Toll House? I sure did, and they’re still my favorite chocolate chip cookie recipe. They are the perfect combination of soft chewy-gooey interiors and crispy edges. I’ve tinkered around with the ratios to get the perfect texture for oat flour. But this recipe is 100% inspired by the classic Toll House recipe!
How to make this recipe step by step
Step 5: Let the cookies cool slightly on the baking sheet before transferring them to a wire cooling rack. Oat flour cookies are slightly more delicate so it’s important to give them a minute or two to set up first. Scrape down the sides as necessary to completely combine. Important: next let the cookie batter sit covered for 30 minutes so the oat flour can absorb some liquid. This is crucial for the best texture in these cookies! Oat flour can be slightly gritty if you skip this step. You can also let the cookie dough rest covered and in the fridge to chill for 30 minutes. But the cooking time does vary slightly sometimes needing another minute. Bake until crispy and golden brown on the edges, but soft and a little gooey in the centers. I also find using a thin metal spatula works really well to transfer these cookies. I hope you enjoy these Oat Flour Chocolate Chip Cookies! If you do get a chance to make this recipe, I’d love to hear from you in the comments.
