Soft Chewy Oatmeal Chocolate Chip Cookies {traditional and gluten free recipes}

16 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Soft Chewy Oatmeal Chocolate Chip Cookies recipe by Barefeet In The Kitchen

As I sit here writing this post, I’m trying to think of a single time in my life when I’ve turned down an oatmeal cookie. There’s just something about the chewy oats, the rich brown sugar and the butter.

Despite my love of oatmeal cookies, I’m a bit of a purist. I almost always choose plain oatmeal or oatmeal raisin. Around the holidays that might turn into a cranberry white chocolate combination, but an oatmeal chocolate chip? Somehow that just never appealed to me, until now.

My husband requested oatmeal chocolate chip cookies this past weekend and these cookies were the result of that craving. They disappeared lightning fast and the whole family enjoyed them.

Soft Chewy Oatmeal Chocolate Chip Cookies recipe by Barefeet In The Kitchen

Check out all of the Gluten Free Dessert Recipes on this website!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Soft Chewy Oatmeal Chocolate Chip Cookies {traditional and gluten free recipes}

5 from 2 votes
Pin Print Review
Servings: 3 -4 dozen cookies

Ingredients 

  • 3/4 cup butter softened
  • 1/2 cup white sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned rolled oats
  • 1 cup brown rice flour *
  • 1/2 cup tapioca starch *
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cinnamon
  • 1 1/4 cup chocolate chips
  • * if you are not in need of a gluten-free recipe simply substitute 1 1/4 cup all-purpose flour for the items marked with an *

Instructions

  • Preheat oven to 350 degrees. In a large bowl, beat the butter until
  • smooth. Add the the sugars and continue
  • beating until the mixture is light and fluffy, about 3-4 minutes. Add
  • the eggs and vanilla and beat until smooth again.
  • Whisk together the dry ingredients. Gradually add them to the wet ingredients, half
  • at a
  • time. Stir until fully combined. Add the chocolate chips and stir again.
  • Using a medium size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a
  • large baking sheet lined with a silpat mat. Bake for 8-10 minutes.
  • Remove from the oven before the cookies are browned and when they still
  • look soft, but not wet in the center.
  • Let the cookies cool on the tray for at least 5
  • minutes; this will allow them to finish baking without overcooking.
  • Transfer to a cooling rack and then store in an airtight container.
  • The cookies will keep well for several days. Enjoy!
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Filed under: , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

16 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Jenn S says

    I think when I was a kid I turned down an oatmeal cookie once because it had raisins in it… otherwise, I'm with you.. don't think I've turned one down.. at least not in a long, long time 🙂
    And I would gobble these down in an instant!!! YUM!!!

  2. Soraya monterroso says

    Oh my God I am so proud of myself right now these cookies are delicious I basically followed it to the letter.. just sifted everything and beat the eggs first ! Omg they r delicious ! I never made gluten free before! I am excellent at normal baking though !
    I chilled dough very briefly before baking. I am sure cinnamon helps too!
    attempted some gluten-free coconut flour short bread the other day but I did not follow the recipe because I was at someone else’s house and I also burned them so I will not count that as my gluten-free success but this was for sure! So happy thank u! I am freezing some dough hope they bake fine later5 stars

  3. Kimberlee says

    Could I use the chocolate chip with pudding recipe ( I make all the time)and add oats or could I use oatmeal recipe and add pudding?

  4. Nancy says

    Loved this recipe, although the Cookies on the first tray spread out too thin . I waited till the next day to bake more and they turned out perfectly! I guess the oats or the flour needed to absorb some moisture . They didn’t even taste gluten free!5 stars