Deliciously moreish oatmeal cookies, studded with chocolate chips and pecans. You could use walnuts instead, if desired. The secret to the irresistible texture is oat flour made out of regular porridge oats.
Since it makes a large batch I usually freeze some of the dough in cookie-sized drops. The frozen cookies need to be baked about 2 minutes longer and seem to be even stickier in texture and more chewy.
You can freeze these cookies for months after baking. Just be sure they've cooled to room temperature before popping them in the deep freeze.
Great cookie! I made these exactly as the recipe directs, opting out of the trend to process only half the oats as many reviewers appear to be doing. This is a substantial cookie, full of rustic texture, but still chewy. I used 1/4 cup ice cream scoop mounds, flattened them slightly, and baked them about 10 minutes. The only thing I'll change next time I make these is toast the pecans first, but this is no criticism of the recipe, which is perfect as is. Not only are these delicious (a great GUY cookie!) but they're beautiful too. - 30 Jun 2009 (Review from Allrecipes US | Canada)
I would have given it 5 stars, but there wasn't nearly enough grundle. - 10 Oct 2006 (Review from Allrecipes US | Canada)
This recipe makes the best chocolate chip cookies! I took the advice of the previous reviewer and ground only half of the oatmeal to flour. This is the first chocolate chip cookie recipe I've made in quite a while that turned out perfectly consistent cookies... Still chewy, not DRY and crumbly.... Even down to the last cookie in jar! I made the large batch as given and they didn't even last our family a week. Look forward to trying the freezing suggestion. Thank you SO much for this wonderful recipe. Your graciousness will be cherished by our family for life. (recipe may just make it in to our holiday festivities in the form of a stocking stuffer - 24 Nov 2007 (Review from Allrecipes US | Canada)