Oat Flour Chocolate Chip Cookies

Ingredients

• 3 cups oat flour (360g (I used Bob's Red Mill brand - recipe note #1))
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 14 tablespoons butter (at room temperature (1 stick plus 6 tablespoons of butter))
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract
• 1 1/2 cups chocolate chips (240g)

Instructions

1. 1

   In a medium bowl whisk together oat flour, baking soda and salt. Set aside.

2. 2

   Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.

3. 3

   Reduce mixer speed to medium-low and add eggs, one at a time, mixing just until combined. Scrape down bowl and add vanilla extract; mix until combined. Add dry ingredients in 2-3 additions and mix until combined. Add chocolate chips and mix just until distributed through the dough. Refrigerate dough for at least 1 hour and up to 3 days.

4. 4

   When you're ready to bake, preheat oven to 375°F. Line a baking sheet with parchment paper.

5. 5

   Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) about 2-inches apart as cookies will spread.

6. 6

   Bake until golden around the edges and slightly pale in the middle, 8-12 minutes (8 minutes for soft and up to 12 minutes for crispy cookies). Transfer cookies on parchment to cooling rack. Repeat with remaining dough.