Best Oatmeal Chocolate Chip Cookies


Oh these cookies! They come together super fast and give you that cookie fix you need without making thousands and leaving you feeling guilty. They are hearty, naturally gluten free (no weird flours), and so, so good warm with a glass of milk. They are another go-to when I need a quick dessert. I will also admit that I love this cookie dough and may or may not consume a few cookies worth that way. 😊 We put chocolate chips in them because my family thinks a raisin starring in a cookie is evil, and I might have to agree. Especially if you are tricked and eat a cookie thinking it has chocolate chips and it turns out to be raisins. 😲 Now would be a great time to try these with our kiddos around more and eating us out of house and home!


Best Oatmeal Chocolate Chip Cookies

Makes 2 dozen


1/2 cup butter, softened

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla

1 cup oats (quick or old fashioned)

1 1/2 cups oat flour or oat bran (you can also grind your own oats in a food processor)

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup chocolate chips


Preheat oven to 350°F. In a mixing bowl, combine the butter and sugars until creamed. Add the egg and vanilla and mix well. Add the oats, oat flour, salt, baking soda, and cinnamon. Beat until combined. Stir in the chocolate chips. On a baking sheet lined with parchment, scoop 2 tablespoon balls of dough. Bake for 10 minutes. Let cool on wire rack.


Step-by-step tutorial:


Gather your ingredients. You need a stick of butter, brown sugar, sugar, an egg, vanilla, oats, oat flour (or more oats you will grind), salt, baking soda, cinnamon, and chocolate chips.


In a mixing bowl, cream together the softened butter and 1/2 cup brown and white sugars.


Mix in the egg and 1 teaspoon vanilla.


Add the 1 cup oats and 1 1/2 cups oat flour.


Add 1/2 teaspoon salt.....


....1/2 teaspoon baking soda.....


....and 1 teaspoon cinnamon.


Stir in the 1/2 cup chocolate chips.


Place cookie dough balls (about 2 tablespoons) on a baking sheet.


Bake for 10 minutes, then allow to cool for 3 minutes before moving from pan to continue cooling on a rack.

You'll love the hint of cinnamon in these as well as the awesome texture of these cookies!


Recipe Source: Recipe adapted from a recipe by Yammie's Noshery

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

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