Oatmeal Chocolate Crisps

Oatmeal Chocolate Crisps
Oatmeal cookies can be very deceiving. My husband J. loves any kind of chocolate chip cookie, but he thinks nothing is worse than taking a bite of one only to discover raisins rather than chocolate chips. While I don’t dislike raisins as much as J., I agree they do not have a place in cookies. When I imagine a delightful calorie-filled indulgence, raisins do not come to mind. If I am going to treat myself, I want chocolate chips in my oatmeal cookie.

This oatmeal cookie is different from standard recipes because it does not use any flour. Instead a portion of the oats is ground to a flour-like consistency for the batter. Thin oatmeal chocolate crisps without the thickness of typical cookies are the end result. These lacy cookies are delicate with a fine pattern of oats giving them fragile structure. Next time I will throw chopped walnuts into the mix for a nutty and toasty addition.

Oatmeal Chocolate Crisps 

Oatmeal Chocolate Crisps
Adapted from Gale Gand’s Short + Sweet by Gale Gand

Makes about 2 dozen

3 cups old-fashioned rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1-1/2 cups dark brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
10 ounces miniature chocolate chips

Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.

Process 2 cups of oats in a food processor until they are a floury consistency. In a medium bowl combine the ground oats, whole oats, baking soda and salt.

In the bowl of a stand mixer fitted with the paddle attachment beat the butter until it is light and fluffy. Cream the brown sugar with the butter until the mixture is smooth. Add the eggs and vanilla extract and beat until fully combined.

Stir the dry ingredients into the wet ingredients by hand, and then fold in the chocolate chips.

Using a mini ice cream scoop or by heaping tablespoonfuls, drop the dough onto the prepared sheet pan leaving 2-3 inches in between to allow the cookies to spread. Bake for 13-15 minutes until golden brown.

Cool on the sheet pan for 15 minutes and transfer to a wire rack to cool completely. Store in an airtight container.

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