chocolate chip cookies

I cannot take credit for this recipe. Although I have been baking Oatmeal Chocolate Chip cookies for years, it was Chef Kendra who inspired me to venture to oat flour to give those cookies that 'je ne sais quoi'. 

The cookies turned out marvelous and my new stand mixer had the pleasure of being the first to test run this amazing recipe. I thought I would share. 

1 c Oat flour (ground this flour from organic hard rolled oats)
1 c flour
1 c + 2 T milk chocolate chips (I used Toll House)
½ c butter (or margarine)
1/3  c brown sugar
1/3  c sugar
1 egg
2 t vanilla extract
½ t baking powder
½ t baking soda
½ t salt

Preheat oven to 325 degrees. Line a baking sheet with a silpat or parchment paper. Cream butter and sugar together in a bowl using a hand held electric mixer, or a stand mixer with paddle attachment.

When it’s creamy add the vanilla and egg and blend that in.

In other bowl mix the oatmeal flour, all-purpose flour, baking soda, baking powder and salt. Slowly mix the dry into the wet ingredients.

Stir in chocolate chips by hand. 3 T for each cookie, measure out cookies and place on prepared baking sheet about 3 inches apart. Flatten a little bit with your palm. Put baking sheet with cookies in refrigerator for 20 minutes before baking.

Bake for 17-22 minutes. Remove to a cooling rack to cook. Enjoy.