3/4 cup (90 g) oat flour (certified gluten free if necessary)
1/2 cup + 2 tablespoons (90 g) cornstarch
1 cup (100 g) old fashioned rolled oats (certified gluten free if necessary)
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter, at room temperature
1/2 cup (128 g) no stir smooth peanut butter
1 egg (50 g, weighed out of shell) + 1 egg yolk (25 g) at room temperature, beaten
1 teaspoon pure vanilla extract
4 ounces semi-sweet chocolate chips
Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the oat flour, cornstarch, oats, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and mix to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, peanut butter, egg and egg yolk, and vanilla, and mix to combine. The dough will be very thick, but just keep mixing and it will come together. It helps to press the dough down with the underside of the spoon sometimes while mixing. Add most of the chocolate chips and mix until the chips are evenly distributed throughout the cookie dough.
Divide the dough into pieces of about 1 1/2 tablespoons each, roll each tightly into a ball and then place about 1 1/2-inches apart on the prepared baking sheets. Do not flatten the balls of dough at all. Add a few chocolate chips to the tops of the balls of dough and press lightly to help them adhere. Chill the dough in the freezer for about 10 minutes or the refrigerator for about 30 minutes, until mostly firm.
Place the baking sheets, one at a time, with the chilled dough on them, in the center of the preheated oven and bake for 10 minutes, or just until the balls of dough have melted and spread and the cookies are just beginning to brown around the edges. Some may even be slightly wet toward the center. Be careful not to overbake them. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.
Original recipe posted in 2014. Recipe adapted to be made without any rice flour or other all purpose gluten free flour blend.