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.
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Soft Chewy Oatmeal Chocolate Chip Cookies {traditional and gluten free recipes}
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!
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!!!
Sue/the view from great island says
Who can resist a stack of cookies? I'm gearing up for cookie season, and chocolate chip oatmeal are one of my favorites.
Carla TePaske says
I am with ya Mary…love cookies…maybe I am related to the cookie monster. 🙂
Tricia @ Saving room for dessert says
Oatmeal cookies are so homey and make me think of my mom. Yum! These sound great with chocolate chips. I always used butterscotch chips – a personal favorite!
Mallory Frayn says
They are my favorite type of cookie, that's for sure. Chocolate chips, raisins, it doesn't matter, I will eat them!
Magnolia Verandah says
Oatmeal cookies would be my first choice even if they are totally plain!
Andrea says
These were delicious! This one's getting written down in my recipe book, and only a very select few get that honour. 🙂 Thanks for the recipe!
Sherrie McIver says
Could I use cassava flour instead of the brown rice flour and tapioca starch?
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 later
Mary says
I’m thrilled that you enjoyed the cookies, Soraya!
Carol Causey says
Did you use salted or unsalted butter?
Mary Younkin says
I use salted butter in all of my recipes, Carol. Enjoy!