Best Oatmeal Chocolate Chip Cookies

This recipe is from the February 2009 issue of Vegetarian Times. I haven't modified it because it's dangerous to modify recipes when baking, or at least I think so. These cookies are very moist, chewy, and highly addictive. I must stress that part of what makes them work is using the oat flour, so if you substitute another kind you are doing so at your own risk!


The Heart-Healthiest Chocolate Chip Cookies in the World
Vegetarian times Feb. 2009

2 cups walnuts
3 Tbs. canola oil
1 cup light brown sugar
2 tsp. vanilla extract
1 1/2 cups oat flour (it's important to use this kind of flour. My neighbor tried whole wheat and they didn't turn out as good.)
1 tsp. baking soda
1 tsp. salt
1/4 tsp. ground cinnamon
2 cups rolled oats
1 1/2 cups vegan chocolate chips (I think I used about 2/3 of a bag. Obviously they don't have to be vegan.)

1. Preheat oven to 350. Parchment paper for cookie trays (I don't know if it's really necessary, but I used it)
2. Blend walnuts in food processor for 30 seconds, or until ground into a fine meal. Add canola oil, and blend 2 to 3 minutes more, or until mixture has the consistency of natural peanut butter, scraping down the sides of food processor occasionally.
3. Whisk together brown sugar and 1/2 cup of water into a sauce pan, and bring to a boil. Pour brown sugar mix into the food processor with the walnut butter and vanilla extract and blend.
4. Add flour, salt, baking soda, and cinnamon to food processor and mix. Cool 10 minutes.
5. Transfer to mixing bowl and stir in oats first, then chocolate chips.
6. Shape cookie dough into balls and place on baking sheet. Flatten cookies with the bottom of a drinking glass dipped in water. Bake 8-10 minutes, or until cookies begin to brown and tops look dry. Cool three minutes, then transfer to cooling rack. (I thought the glass thing was really weird, but I did it and they turned out great. The less you cook them the chewier and moister they are. The ones that stayed in longer weren't quite as good).