After baking my Chocolate Chip Cookies, Tate’s style, I have been bombarded with ads and posts about chocolate chip cookies recipes – thank you Cookies! But, one recipe caught my attention. King Arthur Flour posted a 5 star recipe for Oatmeal Chocolate Chip Cookies. I decided to try it and substitute my flour mix for their regular flour.
Here is the recipe, adapted for a gluten-free audience. This might just be the beginning for my own search of the Best Gluten-free Chocolate Chip Cookies: buckle up and join me for the ride!
Gluten-free Oatmeal Chocolate Chip Cookies
20
minutes40
minutesIngredients
227 gr Unsalted butter, softened – 16 Tablespoons
213 gr Light Brown sugar – 1 cup
100 gr Granulated sugar – 1/2 cup
1 large Egg
1 large Egg yolk
1 Tablespoon Vanilla extract
240 gr Simona Flour Mix – 1 1/2 cup
100 gr Gluten-free quick oats – 1 cup
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
510 gr Semisweet chocolate chips – 3 cups
Directions
- Preheat the oven to 350°F. Line 4 cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.
- Beat together the butter and sugars until smooth and fluffy.
- Beat in the egg, egg yolk, and vanilla.
- Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl.
- Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips.
- Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4″ balls of dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.
- Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
- Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.
Notes
- Cookie dough can be frozen for up to a month. Scoop dough onto a baking sheet as described in the recipe, place baking sheet in the freezer for an hour. Remove, then bag the cookie dough. When you are ready to bake the cookies place them on the baking sheet, no need to thaw them. Just increase the baking time 2 to 5 minutes.
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