Oatmeal-chocolate chip… with oat flour?

I had some oat flour that was best-by last week, and a craving for chocolate chip cookies. ??Could these be solved together?

I took my favorite oatmeal cookie recipe, which I make with raisins, cranberries, or chocolate chips as required. Last week I made them in Denver for my grandmother with cranberries and pecans, and they barely spread at all—perfect little balls that were tender and tasty, and baked in 10 minutes.
Since oat flour is low in gluten, I added 1.5 tsp of wheat gluten, and went ahead with the chocolate chip version (no cinnamon, a little extra salt) otherwise as-written.

The first tray I baked was on my favorite cookie sheet, which is essentially just a slab of rolled stainless steel. ??About a minute later, I put some in on a dark-colored jelly roll pan.??I set the timer for 10 minutes, and then the baby woke up, so I went to get her while they baked.

When I came down, the cookies on the steel sheet had completely flattened and a little had even run off the sheet. They were super-soft and runny, even after 10 minutes, so I gave them a couple more minutes… and then a couple more. ??Meanwhile, the jelly roll pan came out with very fragile (but normal-looking) cookies.
I let them cool a minute on the pan, setting it on the cold countertop, and they came off the sheet intact.

The steel sheet cookies were a mess and glued to the sheet, so I tried one of my AirBake sheets for the last 9 cookies. (For those following along, also a light-colored baking sheet.) ??These baked 12 minutes (ish—diaper-changing slowed me down from getting to the oven when the timer ran out) but also glued themselves to the pan.

All the cookies that were baked on light-colored sheets had to be scraped off (though they are a pretty tasty crumble-topping, and may be good over ice cream). The ones I did on the dark-colored sheet are okay, but very flaky, fragile and flat. ??Nothing like the cookies I made the week before—which isn't terribly surprising given that these were made with a different kind of flour and not at high-altitude. ??I will have to think of something else to do with the remaining cup or two of oat flour, and maybe next time I try to use it I will only replace a little bit…
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