5 from 1 vote
Soft Chewy Oatmeal Chocolate Chip Cookies {traditional and gluten free recipes}
Servings: 3 -4 dozen cookies
  • 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 *
  1. Preheat oven to 350 degrees. In a large bowl, beat the butter until
  2. smooth. Add the the sugars and continue
  3. beating until the mixture is light and fluffy, about 3-4 minutes. Add
  4. the eggs and vanilla and beat until smooth again.
  5. Whisk together the dry ingredients. Gradually add them to the wet ingredients, half
  6. at a
  7. time. Stir until fully combined. Add the chocolate chips and stir again.
  8. Using a medium size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a
  9. large baking sheet lined with a silpat mat. Bake for 8-10 minutes.
  10. Remove from the oven before the cookies are browned and when they still
  11. look soft, but not wet in the center.
  12. Let the cookies cool on the tray for at least 5
  13. minutes; this will allow them to finish baking without overcooking.
  14. Transfer to a cooling rack and then store in an airtight container.
  15. The cookies will keep well for several days. Enjoy!