Oatmeal Brownie Cookie (naturally gluten-free)

by PhillipTheBold

I smashed two amazing, gluten-free recipes together to try to make a MEGA-RECIPE

Warning: recipe is still being refined. Try at your own risk, but if you do, please leave feedback!

Origin recipes:

1) http://www.foodnetwork.com/recipes/alton-brown/the-oatiest-oatmeal-cookies-ever-recipe.html

2) http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

Still searching for what to cook ?

Name: Oatmeal Brownie Cookie (naturally gluten-free)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 36
Cuisine: not set
Ingredients: 1 cups Old-fashioned rolled oats; 1/2 cups Dark brown sugar; 3/4 cups Granulated sugar; 1 cups Semisweet chocolate chips (to melt); 1/2 cups Unsweetened cocoa powder; 1 teaspoon Baking powder; 1 teaspoon Cinnamon ground; 1/4 teaspoon Salt; 16 tablespoons Butter unsalted; 4 Eggs; 1.5 teaspoon Vanilla extract; 1 cups Semisweet chocolate chips

Find the most delicious recipes here

INGREDIENTS

1 cups Old-fashioned rolled oats
1/2 cups Dark brown sugar
3/4 cups Granulated sugar
1 cups Semisweet chocolate chips ; (to melt)
1/2 cups Unsweetened cocoa powder
1 teaspoon Baking powder
1 teaspoon Cinnamon ; ground
1/4 teaspoon Salt
16 tablespoons Butter ; unsalted
4 Eggs
1.5 teaspoon Vanilla extract
1 cups Semisweet chocolate chips

INSTRUCTIONS

Preheat the oven to 375°F

Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 15 minutes. Cool the oats for 2 to 3 minutes on the pan

Grind half to three-fourths of toasted oats in a food processor until the consistency of whole wheat flour, about 2 minutes

Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine. Set aside

Melt together butter and half of the chocolate chips. Transfer the melted chocolate/butter to a mixing bowl (recommend using a stand mixer with the paddle attachment for this and the next several steps)

Stir in vanilla and eggs into the mixing bowl

Stir sugars and cocoa powder into the mixing bowl

Slowly add in flour mix. Keep mixing

Add in the unground oats and other half of the chocolate chips. Mix for another minute and then turn mixer off

For cookies:

Scoop dough in small 1 inch mounds to parchment-lined half sheet pans, leaving 2 inches between each mound (they will spread out more than most cookies while baking)

Bake 10+ minutes until center of cookies stop glistening

Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely

For brownies:

Spread the dough into a thin layer in a 9"x13" pan

Bake around 30 minutes. Start testing center of pan with a toothpick starting around 25 minutes (when toothpick comes out dry, the brownies are done)

NOTES

Alert editor

Oatmeal Brownie Cookie (naturally gluten-free)

1 cups Old-fashioned rolled oats
1/2 cups Dark brown sugar
3/4 cups Granulated sugar
1 cups Semisweet chocolate chips (to melt)
1/2 cups Unsweetened cocoa powder
1 teaspoon Baking powder
1 teaspoon Cinnamon ground
1/4 teaspoon Salt
16 tablespoons Butter unsalted
4 Eggs
1.5 teaspoon Vanilla extract
1 cups Semisweet chocolate chips

Preheat the oven to 375°F
Spread oats into a single layer on a half sheet pan. Bake until lightly toasted, about 15 minutes.  Cool the oats for 2 to 3 minutes on the pan
Grind half to three-fourths of toasted oats in a food processor until the consistency of whole wheat flour, about 2 minutes
Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine.  Set aside
Melt together butter and half of the chocolate chips.  Transfer the melted chocolate/butter to a mixing bowl (recommend using a stand mixer with the paddle attachment for this and the next several steps)
Stir in vanilla and eggs into the mixing bowl
Stir sugars and cocoa powder into the mixing bowl
Slowly add in flour mix.  Keep mixing
Add in the unground oats and other half of the chocolate chips.  Mix for another minute and then turn mixer off

For cookies:
Scoop dough in small 1 inch mounds to parchment-lined half sheet pans, leaving 2 inches between each mound (they will spread out more than most cookies while baking)
Bake 10+ minutes until center of cookies stop glistening
Cool on the pans for 2 minutes, and then move to a cooling rack to cool completely

For brownies:
Spread the dough into a thin layer in a 9"x13" pan
Bake around 30 minutes.  Start testing center of pan with a toothpick starting around 25 minutes (when toothpick comes out dry, the brownies are done)

Add Photo

Cookie version of the recipe, half way through baking
PhillipTheBold

Brownie version of the recipe
PhillipTheBold

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 cookies (approxima
Recipe Makes: 36 Servings

Calories: 119
Calories from Fat: 71 (60%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 4.7g	23 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 0.4g
Cholesterol 16.1mg		5 %
Sodium 57.5mg		2 %
Potassium 88.1mg		2 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 10.2g
Protein 2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 119

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe