Take the classic oatmeal chocolate chip cookies up a notch with this gluten-free version. Perfect for those with gluten sensitivities, these cookies are just as delicious and satisfying as the original. They’re crispy on the edges, chewy in the middle, and packed with chocolate chips and wholesome oats.
Preparation Time
- Preparation: 30 minutes
- Cooking: 12 minutes per batch
- Total: 54 minutes, plus at least 30 minutes chilling time
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ¾ cup packed dark brown sugar (light brown sugar can be substituted)
- 1½ teaspoons vanilla extract
- 2 large eggs
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups gluten-free all-purpose flour (spooned into measuring cup and leveled off)
- 1 cup rolled oats (ensure they are certified gluten-free)
- 2 cups (12 oz) semi-sweet chocolate chips
Directions
Prepare the Dough:
- Cream the Butter and Sugars:
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary.
- Add Vanilla and Eggs:
- Add the vanilla extract and eggs, and beat for 2 minutes more. Scrape down the bowl.
- Mix in Dry Ingredients:
- Add the salt and baking soda, and beat briefly until evenly combined.
- Add the gluten-free flour and oats, and mix on low speed until the dough is uniform.
- Add Chocolate Chips:
- Mix in the chocolate chips.
Chill the Dough:
- Refrigerate:
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let it rest in the refrigerator until firm, a few hours or overnight. Alternatively, if you don’t want to wait, form the dough into balls on the baking sheets as instructed below and chill in the fridge until firm, about 30 minutes.
Preheat the Oven:
- Preheat:
- Preheat the oven to 350°F (175°C) and set a rack in the middle position.
- Prepare Baking Sheet:
- Line a 13 x 18-inch baking sheet with parchment paper.
Form the Cookies:
- Shape the Dough:
- Drop the dough in firmly packed 1½-tablespoon balls (use a #40/1.5-T cookie scoop with a wire trigger) onto the prepared baking sheet, spacing them about 2 inches apart. For thick cookies, it’s important to really pack the dough in the scooper or with your hands.
Bake the Cookies:
- Bake:
- Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center.
- Cool:
- Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Repeat:
- Repeat with the remaining cookie dough, refrigerating the dough between batches.
Serving Suggestions
- Enjoy these cookies with a glass of cold milk or a cup of hot coffee for a delightful treat.
- Serve them as part of a dessert platter for parties or gatherings.
Cooking Tips
- Make sure the butter is at room temperature for easy mixing.
- Don’t skip chilling the dough, as it helps the cookies maintain their shape and prevents them from spreading too much while baking.
- For extra flavor, you can add a pinch of cinnamon or a handful of chopped nuts to the dough.
Nutritional Benefits
- Oats: Provide a good source of fiber.
- Gluten-Free Flour: Suitable for those with gluten sensitivities or celiac disease.
Dietary Information
- Gluten-Free: This recipe is gluten-free.
- Contains: Dairy, eggs, and sugar.
Storage Tips
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Freezer: For longer storage, freeze the cookies or dough. To freeze the dough, roll it into balls, set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer (allow 1 to 2 minutes longer in the oven). The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Why You’ll Love This Recipe
- Crispy and Chewy: These cookies are a perfect balance of crispy edges and chewy centers.
- Versatile: The recipe is easy to adapt with different add-ins like nuts or dried fruit.
- Gluten-Free: Great for anyone who needs a gluten-free treat without sacrificing taste.
Conclusion
These gluten-free oatmeal chocolate chip cookies are a must-try for anyone who loves a good cookie. They’re perfect for satisfying your sweet tooth and are easy to make and store. Whether you’re baking for a special occasion or just for a treat at home, these cookies are sure to become a new favorite. Enjoy baking and eating these delightful cookies!