Chocolate Chip Oatmeal Cookies are seriously so good.
If you're a chocolate chip cookie lover or an oatmeal cookie lover or a gluten free cookie lover, this one's for you.
Mini chocolate chips are perfectly dispersed throughout the batter to have the perfect ratio of chocolate to cookie in every bite. Certified gluten-free and organic rolled oats add so much decadent, chewy texture and flavor. Bonus, they also add health.
This cookie has no chilling time required, so simply add, stir, shape, bake, and enjoy.
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What Makes Chocolate Chip Oatmeal Cookies so Good?
- Certified gluten-free rolled oats. I buy mine from Thrive Market because they're also organic and inexpensive. (Get 40% off your first order + sometimes a gift.)
- High-quality GF All-Purpose Flour containing xanthan gum. I used King Arthur Measure for Measure. Avoid using flours that contain strange ingredients such as garbanzo bean/chickpea flour, lentils, or pea protein in baked goods. It can sometimes add an aftertaste.
- Light brown sugar. You can't have a good chewy cookie without brown sugar.
- Pure vanilla extract.
- Semi-sweet chocolate chips. I buy the brand Enjoy Life also on Thrive Market because they are gluten and corn free.
How to Make Chocolate Chip Oatmeal Cookies:
- Preheat oven to 375 F. Grease a cookie sheet with some butter, or use a silicone mat insert.
- In a medium-sized mixing bowl, whisk flour, baking soda, and salt until evenly-distributed. Set aside.
- In a large-sized mixing bowl or bowl of stand mixer, add butter along with the both the granulated sugar and the light brown sugar. Beat with an electric mixer until fluffy, about 1 minute.
- Add in egg and vanilla extract. Beat until well-combined.
- Add in flour mixture. Beat until just combined. Do not overmix. It's okay to still see a little flour at this stage.
- Stir in the oats and chocolate chips until evenly-distributed.
- Measure out 1 tbsp. per cookie and roll between the palms of your hands until it forms a ball. Place on the prepared cookie sheet 2 inches apart from the sides and other cookie balls.
- Bake for 10-12 minutes until the edges are golden brown. It's normal if the middle looks slightly underdone/soft, it will firm up when it comes to room temperature.
- Cool in pan for 5 minutes before removing to a wire rack. Allow to cool completely before storing. You can keep these in an air-tight container at room temperature for around 4-5 days.
- Enjoy!
These might actually be my favorite cookies (Well, whichever cookie I'm currently eating tends to be my favorite.)
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Gluten Free Chocolate Chip Oatmeal Cookies
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Yield: 24 cookies
These cookies will please oatmeal cookie and chocolate chip cookie lovers alike. They are seriously chewy and perfectly chocolate-y.
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Ingredients
Dry Ingredients:
- 1 cup high-quality GF all-purpose flour containing xanthan gum* I used King Arthur's Measure for Measure.
- 1 ½ cups GF organic rolled oats
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet mini chocolate chips
Wet Ingredients:
- 1 stick unsalted butter (or ½ cup) room temperature
- 1 large egg
- 2 teaspoon pure vanilla extract
Instructions
- Preheat oven to 375 F. Grease a cookie sheet with some butter, or use a silicone mat insert.
- In a medium-sized mixing bowl, whisk flour, baking soda, and salt until evenly-distributed. Set aside.
- In a large-sized mixing bowl or bowl of a stand mixer, add butter along with both the granulated sugar and the light brown sugar. Beat with an electric mixer until fluffy, about 1 minute.
- Add in egg and vanilla extract. Beat until well-combined.
- Add in flour mixture. Beat until just combined. Do not overmix. It's okay to still see a little flour at this stage.
- Stir in the oats and chocolate chips until evenly-distributed.
- Measure out 1 tbsp. of dough per cookie and roll between the palms of your hands until it forms a ball. Place on the prepared cookie sheet 2 inches apart from the sides and other cookie balls.
- Bake 10-12 minutes until the edges are golden brown. It's normal if the middle looks slightly underdone/soft, it will firm up when it comes to room temperature.
- Cool in pan for 5 minutes before removing to a wire rack. Allow to cool completely before storing. You can keep these in an air-tight container at room temperature for around 4-5 days.
- Enjoy!
Notes
*Avoid using GF flours containing ingredients such as chickpea/garbanzo bean flour. lentil flour, and pea protein in baked goods. It can leave a weird aftertaste.
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