Multi-Grain Chocolate Chip Cookies

I'm moving -- next week -- and packing up my kitchen makes cooking pretty awkward... but sometimes you've just got to make a soothing batch of cookies, especially when you need to use up some random pantry ingredients. These were surprisingly good. The oat flour makes them nice and crispy on the outside, but perfectly soft in the middle. Chocolate chip cookies are JG's favorite and he's always resisted my attempts to "healthen" them. These, he loves.

Recipe: Multi-Grain Chocolate Chip Cookies
As always, you can just use all purpose flour, but the oat flour is key to the texture and well worth seeking out.

7 Tbs butter (you could use 6 or 8, but I had 7 left)
1 cup sugar
2 Tbs yogurt [plain fat-free]
1 egg
1 egg yolk
1 Tbs coffee liquour (I was out of vanilla extract, it worked really well)

1 cup whole wheat flour (I used white whole wheat)
1 cup oat flour (key)
1/2 tsp kosher salt
3/4 tsp baking soda
12 oz. bittersweet chocolate (I usually chop it, but I had a bag of Ghiradelli 60%)

[Optional step: In a small skillet, brown 3 tbs of butter until the solids turn the color of almond skins. Pour into a metal or shatterproof glass bowl and transfer to the fridge to cool. Once it's opaque but still soft, add it to the remaining butter and sugar in the mixer]

Preheat oven to 350F. Combine butter, sugar and yogurt in a standing mixer and beat on medium high until smooth (it won't really cream, but the color of the butter will get paler). Reduce speed to medium. Add whole egg and beat until combined, scrape down the bowl, then repeat with the egg yolk and the liquour.

Add the dry ingredients and mix on low until almost all of the flour is incorporated, then add the chocolate and mix in. [You don't actually have to worry about the cookies getting too tough because there's no gluten in the oat flour.]

Drop by rounded tablespoons on a parchment-lined sheet. Bake 12-15 minutes or until edges begin to brown. Slide onto a cooling rack and wait at least a few minutes before eating.