Beware, these cookies spread, so give them space on the pan! If you’re looking for a large, crispy cookie with a chewy interior, this is it. I’m still trying to replicate my Chewy Chocolate Chip Cookie recipe, so stay tuned @endurance_baking for that if you’re looking for something thicker and chewier. (And if you’re going all in on the thickness, try my Thick Chocolate Chip Cookies.)
These cookies don’t require refrigeration before baking, and in fact that contributes to their spreading. If you want them to spread a bit less, feel free to refrigerate them for an hour or so before baking!
If you want a deep caramel flavor, I suggest adding 1 tbsp of Lyle’s Golden Syrup (pure cane sugar in syrup form) to these. It won’t really affect the texture after cooling but really enhances the flavor.
P.S. These are naturally gluten free. If you’re looking for a non-gluten free version (or if you don’t have oat and rice flour lying around), you can use 1 ½ cups all purpose flour instead of the oat and rice flours.
Total time: 30 min. Makes about 20 well-sized cookies.
Materials: Mixing bowl; measuring vessels; cookie or toaster tray. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 1 stick butter, softened
- 1 tbsp tahini or nut butter (optional, for flavor)
- ¾ cup (150g) brown sugar
- ½ cup (100g) granulated sugar
- 1 tbsp (15g) Lyles golden syrup (optional, for flavor)
- 1 egg
- 1 tsp vanilla
- 1 cup (125g) oat flour* and ¾ cup (100g) rice flour (or 1 ½ cups all purpose flour)
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- Chopped chocolate (I like 75-85% dark) and/or oats and nuts
*can replace with light buckwheat flour for a smooth, complementary buckwheat flavor!
Instructions:
- Preheat oven to 350˚F.
- (Optional to brown the butter on the stovetop before making these cookies — this adds a nice caramel flavor.) In a mixing bowl, mix together the 1 stick of softened butter, optional 1 tbsp tahini or nut butter (I like cashew butter), and 1 ¼ cups of sugar (with the Lyles if you’re using that). Then mix in the 1 egg and 1 tsp vanilla.
- In a measuring cup, measure the 1 cup oat flour and ¾ cup rice flour (or 1 ½ cups all purpose flour) and mix with ½ tsp salt, ¼ tsp baking powder, and ¼ tsp baking soda. Add this to the wet ingredient bowl.
- Add in nuts and chocolate as desired. Dough will be slightly sticky, so handle it as little as possible when putting on pan. You can refrigerate it for 10 or so minutes to make it easier to handle. If you’d like them to spread less, freeze them in ball shape for at least 2 hours before baking.
- Bake at 350˚F for ~13 min until the edges are golden brown. Let cool on pan for at least 1 minute before transferring to rack or they will fall apart. They will have crispy edges and a chewy inside when warm and get crispier everywhere as they cool!