Toasted Oat Chocolate Chip Cookies | recipe via DisplacedHousewife Rebecca Firth

Toasted Oat Chocolate Chip Cookies

I hope you’re ready for a new cookie because I’m so excited to share this Toasted Oat Chocolate Chip Cookie with you! This is part of Better Baking Academy, a year-long educational baking series by Bob’s Red Mill + Bake From Scratch magazine (two of my favorite companies!). This month is aptly themed: The Power of Flour in Chocolate Chip Cookies! I have links to previous Better Baking Academy months below (think galettes, pizza and chocolate cake) + you can still sign up and get the remaining 2020 recipes sent to your inbox!

 

Before I get into the details of what’s in this cookie (and it’s good), let me tell you how much I love her. There are lots of rich, caramel flavors that come from the combination of browned butter, toasted oat flour and the full, 1 tablespoon of real vanilla extract. In terms of texture, this cookie is soft, chewy and not too thin (I like a cookie with some substance). Lastly, she’s a stunner. She has a slight sheen, lots of beautiful crinkle cracks, pools of chocolate, flecks of sea salt…a true feast for the eyes, if I’m being completely immodest.

 

Should you for two seconds be concerned that we have too many chocolate chip cookie recipes in our lives I would like to dispel such insanity. We can never (EVER!) have too many chocolate chip cookies in the world…it’s like asking if we can have too much love or puppies or rainbows or butter or sugar or…

 

I knew off the bat that I wanted to use a combination of all-purpose flour, oat flour and bread flour for these Toasted Oat Chocolate Chip Cookies. Let’s chat about all-purpose flour first. I think of all-purpose flour as your cookie’s best friend: always dependable, gets the job done, reliable, consistent… Bob’s Red Mill Unbleached All-Purpose Flour has between 12-13% protein making it very flexible for baking and the perfect base for a cookie. I used this for the majority of the flour in this cookie because there isn’t so much gluten that we’ll end up with a tough cookie.

 

Next, I wanted to play around with Bob’s Red Mill Oat Flour for mega flavor. I use oat flour in this cookie and I absolutely love it…so I wanted to see what flavors it would add to a more traditional chocolate chip cookie. To really amp up the oat flavors, I toast the flour in a cast iron skillet which honestly, gives off a bit of a funky flavor…but move past that. That ‘popcorn with no butter’ smell (Stella’s description) doesn’t surface in the cookie. You just get a cookie with deeper color and delicious flavor. There is very little protein in oat flour, so I don’t expect much in the way of cookie structure from it…but that’s fine because of it’s oat-y flavor. Yum.

 

Lastly, we round out our flour choices with Bob’s Red Mill Bread Flour. If you’ve made my cookies before, you already have bread flour in your cupboards. It has more protein than all-purpose flour, so we use less of it and the resulting cookie has a little more girth (or thickness) and definitely more chew than if it had been baked using only all-purpose flour. You can test this out (I do it all the time!). Just sub in all-purpose flour for the bread flour and your cookie will likely be thinner and spread more whilst baking. So where the oat flour doesn’t supply structure, bread flour comes in and does the heavy lifting. And I like a cookie with a bit of meat on its bones. Nothing cakey, just something to bite into.

 

If you’re new to my cookies and don’t happen to have bread flour or oat flour in your cupboard, I hope you’ll take the leap of faith…I have cookies for you to use both throughout my blog and in The Cookie Book where you can use them. I go over some of the other Toasted Oat Chocolate Chip Cookies notes in the Before We Get Starter section just below. I can’t wait for you to try this cookie! 

 

Before We Get Started

  • MIXER. The instructions are for using an electric stand mixer, however feel free to use a bowl, spatula and your well-toned arms.
  • OAT FLOUR. If you don’t happen to have oat flour, you can use Bob’s Red Mill Old-Fashioned Rolled Oats and whiz them in your food processor or high-speed blender until they are reduced to a fine flour.
  • BROWNED BUTTER. My best advice when browning butter is to really focus on it instead of trying to multitask. I often want to gather the rest of my ingredients or chop chocolate or whatever and it just never works out. It will go from fine to burnt in no time. You’ll place the browned butter in the bowl of an electric stand mixer and then pop it in the fridge while you do other cookie stuff to expedite cooling it down. So make some space in your fridge!
  • OLIVE OIL. I have you add 1 tablespoon of olive oil to the cookie which seems ridiculous, doesn’t it?? That 1 tablespoon keeps your cookie softer, longer. You can use any oil you have on hand, if olive oil isn’t available. I tested this cookie without the olive oil (not as soft on day two) and with 2 tablespoons of olive oil (the cookie dough spread too much). 1 tablespoon is the sweet spot — do it!
  • WATER. When we brown butter we lose moisture. The longer it takes to brown, the more moisture you’re going to lose. Adding 1 tablespoon of water helps restore that moisture and keeps the dough happily damp.
  • CHOCOLATE. Gimme allllll the chocolate. The recipe calls for chopped chocolate because I love pools of chocolate, but feel free to sub in chocolate chips if that’s what you have available. Likewise, if you’re into milk chocolate, white chocolate, bittersweet chocolate or a combination of all of these, feel free to let your freak flag fly and go for it! 
  • STORAGE. Because of the flours used in this cookie, I prefer the dough baked the same day it is made. The bread and oat flours really suck up the moisture in the dough the longer it sits (if you store it in the fridge for a day or two, for example) yielding a denser dough and cookie. Once baked, store the cookies at room temperature in an airtight container.
  • THE CRUMB: I will be on the  Bake From Scratch’s podcast, The Crumb, to talk about flour, this cookie, baking and just generally chatting up Brian Hart Hoffman, Bake From Scratch Editor in Chief, and Kyle Grace Mills, Bake From Scratch’s Associate Editor. I hope you’ll give it a listen!
  • BETTER BAKING ACADEMY. As mentioned above, this is a year-long series, so I wanted to share what’s been covered so far (with recipes, tips + tutorials):

 

Let’s make some really delicious Toasted Oat Chocolate Chip Cookies, shall we?

 

Toasted Oat Chocolate Chip Cookies | recipe via DisplacedHousewife Rebecca Firth

   Toasted Oat Chocolate Chip Cookies | recipe via DisplacedHousewife Rebecca Firth      Toasted Oat Chocolate Chip Cookies | recipe via DisplacedHousewife Rebecca Firth  Toasted Oat Chocolate Chip Cookies | recipe via DisplacedHousewife Rebecca Firth

Toasted Oat Chocolate Chip Cookies

Makes About 25 Cookies

INGREDIENTS

  • 1 cup (227 grams) unsalted butter
  • ¾ cup (90 grams) Bob’s Red Mill Oat Flour
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon water
  • 1 tablespoon (14 grams) olive oil
  • 2 large eggs (100 grams), room temperature
  • 1 tablespoon (13 grams) vanilla extract
  • 1 1/2 cups (188 grams) Bob’s Red Mill Organic All-Purpose Flour
  • ¾ cup (95 grams) Bob’s Red Mill Bread Flour
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) sea salt
  • 1 1/4 cups (213 grams) 66% cacao roughly chopped dark chocolate
  • Optional: garnish with flaked sea salt

INSTRUCTIONS

  1. Preheat your oven to 350 F (180 C) and line several baking sheets with parchment paper.
  2. Place the butter in a medium saucepan and melt over medium heat. Once melted, crank up the heat to medium high. Continue stirring and look for small golden bits settling on the bottom of the pan. It will smell deliciously nutty and caramel-y. This should take around 3 to 5 minutes. Once there are lots of bronzed bits on the bottom of the pan, take it off the heat and pour into the bowl of an electric stand mixer and place in the fridge to cool down while you prepare and gather the rest of your ingredients. Be sure to scrape all of those delicious brown flavor bits into the bowl.
  3. Add the oat flour to a medium cast-iron skillet and stir over medium high heat until it starts to deepen in color and smell toasty, about 3 minutes. Pour into a medium bowl and set aside.
  4. Add the brown sugar, granulated sugar, water and olive oil to the cooled bowl with the browned butter and place in the mixer with the paddle attachment. Run the machine on medium for 3 minutes or until thick and well blended. Add in the eggs one at a time, making sure the first is well blended before adding in the second. Add the vanilla and run the mixer for 1 minute more. Scrape the sides and bottom of the bowl to make sure that everything is well blended and set aside.
  5. To the bowl with the toasted oat flour add the all-purpose flour, bread flour, baking soda and sea salt and whisk until well blended. Add to the browned butter mixture stirring until just barely combined and you still see streaks of flour. Add in the chopped chocolate and stir until just combined (we don’t want to overwork our cookie dough).
  6. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), roll into a ball and place on the prepared baking sheets leaving 2 ½ inches between each dough ball. TIP: Place the prettiest, most chocolate-laden side of the dough ball facing up so you get those gorgeous chocolate cookie pools. Bake one sheet at a time in the center of the oven for 10 minutes. Let cool on the baking sheet for 10-15 minutes before transferring to wire racks to cool completely. Serve warm or at room temperature. Thank you for baking these Toasted Oat Chocolate Chip Cookies!! Please tag me on social @displacedhousewife #displacedhousewife so that I can see your gorgeous cookies!!

This Toasted Oat Chocolate Chip Cookie recipe was created in collaboration with Bob’s Red Mill and Bake From Scratch magazine as part of their Better Baking Academy, a year long baking series where each month they focus on a different aspect of baking!! Sign up for the series and get a new recipe (themed around a specific topic) straight to your inbox. They’ve already covered Ultimate Brownies, Spring Macarons, Pizza and next month is Challah. I hope you’ll join us!! A big THANK YOU to them + you for supporting the brands I work with! 

 

 

 

 

9 Comments

  • Kris 2020/08/30 at 7:19 PM

    Oh man. I’m making this now but I messed a few things up! Didn’t chill the browned butter so the liquids were very liquidy. I also accidentally put ~1/4c flour in with the butter and sugar mix. So now I can’t put it in the oven because it’s too liquid for me to scoop LOL. I put the whole mixing bowl in the freezer. Waiting for about 15 min and then I’ll scoop them and bake. Probably will be a whole different cookie at that point

    Reply
    • Rebecca Firth 2020/09/15 at 6:15 PM

      I’m still dying to know how they turned out!!!! If it makes you feel any better I made one of my own cookies wrong yesterday ;)

      Reply
  • Jacinta 2020/08/26 at 7:58 PM

    Can I save the dough and cook some fresh tomorrow? Is it a good to freeze dough?
    You will bring me up a jeans size!!

    Reply
    • Rebecca Firth 2020/08/26 at 9:58 PM

      Hi Jacinta! I honestly don’t love these cookies rested (in fridge or freezer). The oat + bread flours absorb too much moisture and the cookies (and dough) becomes quick thick. I recommend them for same-day baking. A good cookie to rest is my Espresso Chocolate Chip Cookies!! Just omit the espresso (or not!) and you’ll have a bomb-ass cookie that can handle plenty of rest time. Have fun and let me know how it goes!
      R xo

      PS We can go pant shopping together! ;)

      Reply
  • Sally 2020/08/19 at 6:21 PM

    They look to good to eat, but I would anyway!

    Reply
  • Brielle 2020/08/19 at 4:36 PM

    These look absolutely incredible! The dough already looked great before baking, might end up eating it like that :)

    Reply
    • Rebecca Firth 2020/08/19 at 4:40 PM

      Is there any better way to enjoy a cookie?!?! ;)
      xo

      Reply
  • Morgan 2020/08/19 at 4:30 PM

    OMG this cookie sounds AMAZING!!!! And i am such a Bobs Red Mill fan…thanks to previous advice and tips from you!! Can’t wait to try this new recipe!!!!!

    Reply
    • Rebecca Firth 2020/08/19 at 4:39 PM

      Hi Morgan! You will loveeee this cookie!!!! I can’t wait to hear what you think!! xoxo

      Reply

Leave a Comment