Baking up a storm & Dishing about Treats, Eats and Life!

Baking up a storm & Dishing about Treats, Eats and Life!

Gluten Free Oatmeal Chocolate Chip Cookies

How do you like your cookie?  Crispy, Chewy, Overcooked, Undercooked, Jumbo?  I prefer a crispy edge and chewy center (sometimes even rare done) plus lots of chocolate.  I can generally achieve this with a higher ratio of brown sugar.  A higher amount of white sugar will typically yield you a crispier cookie.  Every cookie is different due to so many factors but I won’t even go there.  I’ll leave it to the experts.  http://www.seriouseats.com/2015/12/faq-difference-brown-white-granulated-sugar-baking-cookies.html

I used to bake oatmeal chocolate chip cookies (Reminder Fun Fact – I don’t like raisins in my cookies!) a lot when Avery was in her toddler and early preschool years.  She attended a Bright Horizons near Georgia Tech and we Loved that school.  It was such a special place (Even as a Dawg fan 🙂 ) and they were always celebrating a birthday or holiday.  I would contribute a dish for the parties and typically cookies.  There was one teacher that requested oatmeal chocolate chip cookies so I baked them more frequently.  He liked them so much that he hoarded them in his car and would carefully ration them out to his teacher friends.  It was hilarious!  It’s been almost six years since I’ve made them.  We  had to switch schools before Kinsey was born and I don’t think I’ve baked any since.  What was I thinking!  The cookies I’m sharing today are gluten free and so yummy.  It took a few batches to get them right but now we are bffs.  They are the perfect thickness (so only minor, if any, dessert remorse but don’t eat six like me!) and not very oatmeal heavy but plenty of oatmeal to satisfy.  Plus they have the crispy edge and chewy center.  They do lose a little of their chewiness (Is that a word?) during storage but they are still delicious.  Give them a go and let me know your thoughts!

 

 

Print Recipe
Gluten Free Oatmeal Chocolate Chip Cookies
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. Add flour, oatmeal, baking soda, ground cinnamon and salt to a medium size bowl and give it a stir.
  2. Add butter and sugars to the bowl of a stand mixer or large bowl. Beat for about 2-3 minutes until light and fluffy. Scrape down the sides of the bowl. Add vanilla extract and eggs and mix until incorporated. Slowly add in flour mixture until incorporated then stir in chocolate by hand or on the slowest speed of your mixer. Cover bowl with plastic wrap and chill in refrigerator for about an hour.
  3. Before the hour is up, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  4. Spoon out about 1 1/2 tablespoons of cookie dough and roll into a small ball. Place ball on parchment lined baking sheet. You should be able fit 12 small balls on your sheet, evenly spaced. You can always adjust the size a little on your next batch if they are too small, big, etc. Keep cookie dough in fridge between batches. Bake for about 12-14 minutes until cookies are golden brown. Let the cookies rest on baking sheet for a few minutes then move them to a cooling rack to cool completely. Enjoy!
Recipe Notes

*Xanthan Gum is a thickener used in many dishes as well as baked goods.  It's supposed to mimic gluten.  If you use Bob's Red Mill 1-1 Baking Flour then you don't need it.  If you use a different all-purpose gluten free flour then it's recommended to use about a 1/4 tsp per 1 cup flour.  I used Trader's Joe's GF All-Purpose flour then added 1/2 tsp of Bob's Red Mill Xanthan gum.

**Gluten Free Oatmeal is not easy to find unless I want to make a special trip to Whole Foods or Sprouts and sometimes I'm just plain lazy.  I used Quaker Instant Gluten Free Oatmeal and it tastes great!

***Feel free to use whatever chocolate you like.   Just make sure it's about 12 ounces so you get your chocolate fill!

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