For an even chewier texture, substitute 1/2 cup hazelnut or almond flour for 1/2 cup all-purpose flour.
3/4 cup uncooked regular oats
1/4 cup butter, softened
3/4 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
3 (4-oz.) bittersweet chocolate baking bars, coarsely chopped and divided
How to Make It
Preheat oven to 400°. Bake oats in a 9-inch pie plate 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Cool completely on a wire rack (about 30 minutes). Process oats in a blender or food processor 1 minute or until finely ground.
Beat butter and sugars at medium speed with a heavy-duty electric stand mixer until fluffy. Add eggs and vanilla, beating just until blended.
Stir together flour, next 3 ingredients, and ground oats in a small bowl; gradually add to butter mixture, beating just until blended after each addition. Fold in 2 1/4 cups chopped chocolate (about 2 bars) just until combined. Cover dough, and chill 8 to 12 hours.
Preheat oven to 350°. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets (about 6 per sheet).
Bake at 350° for 10 to 12 minutes or until golden brown; press remaining chocolate into cookies. Remove from baking sheets to wire racks; cool completely (about 15 minutes).
I too found that the cooking time was not long enough. I also decided to double the butter. If I am going to spend the time and money to make cookies I want them to taste like cookies. Cutting back on the butter doesn't make them dietetic. Also added some toasted walnuts. I did like the idea of toasting and grinding the oatmeal for a different texture. Would I make these again - probably - but I think I would just as soon have a really good, old-fashioned chocolate chip cookie. However, I am keeping the recipe.
My opinion and experience is completely different than the other reviews.The recipe says to beat the sugars and butter til fluffy - there's no where near enough butter in ratio to sugar to make a fluffy mixture. I substituted only 1/4 cup almond flour as the note on the almond flour bag says not to substitute more than 1/4 cup to 1 cup ap flour. The dough was very soft and gummy. I did refrigerate it for about 24 hours, and baked these a little while ago. They have very little flavor, and while they are soft and chewy, it's like eating chewy sawdust. Maybe more vanilla extract and salt would improve the taste, but these are far from "the best" I've ever made or eaten.
In fairness to the recipe, I did substitute Nestle Dark Chocolate Morsels for the semisweet chocolate chunks.
Cool part about this recipe is that you are making the oat flour. Watch the time, though, when roasting the oats. Eight minutes was plenty. Any longer and they would have started to burn. I did turn them as directed too.
Dough does need to be chilled as directed. I refrigerated them overnight. This is not as moist of a dough as a typical chocolate chip cookie recipe.
Recommended cooking time for the cookies of 10-12 minutes was too short, at least based on my oven. I had them in for 15 minutes, or until there was some slight browning on the top.
This is a very good, softer cookie. The toasted homemade oat flour gave it a distinctive taste much different than just using whole or quick oats. I will be making these again and will probably add some toasted pecans to the recipe.