If you love chocolate filled oatmeal cookies, this is your cookie! The best oatmeal chocolate chip cookie is easy to make and include gluten free instructions as well.
Ingredients
1cupbutter, unsalted, softened for 30 minutes on counter or microwave for a few seconds
1cupbrown sugar, light or dark
1/2cupgranulated sugar
2eggs
1tablespoonvanilla
2cupsall-purpose flour
1cupold-fashioned oats
1teaspoonbaking powder
1teaspoonbaking soda
1teaspoonsea salt or kosher salt, * if using salted butter, use 1/2 teaspoon salt
3cupssemisweet chocolate chips or milk chocolate chips
Instructions
Preheat the oven to 375 degrees.
Cut butter into tablespoons and place into mixing bowl.
Mix butter and sugars until smooth, using medium speed on mixer.
Add eggs, one at a time, and vanilla. Mix until smooth.
Add all dry ingredients, including chocolate chips to the bowl.
Pulse the dry ingredients into the wet ingredients in mixing bowl.
Mix just until wet and dry ingredients are incorporated. I scrape down the sides of bowl at least once during this process to insure the chocolate chips are evenly distributed.
Scoop the cookies onto a sheet of parchment or lightly greased cookie sheet, 6-8 cookies per pan. With the palm of your hand, give each cookie a light press to flatten cookie a bit.
Bake at 375 degrees for 8 minutes or until cookies are light golden on top.
When the cookies are removed from oven, use a small spatula to push edges in to form the cookie into a round shape if the cookie spreads while baking. This must be done while cookie is still hot out of the oven!
Notes
-For Gluten Free Oatmeal Chocolate Chip Cookies, I have tested this recipe using Cup4Cup brand and also King Arthur Coconut flour in place of the All Purpose flour. If you are looking for a gluten free option, substitute out the All Purpose flour with one of the gluten free flours mentioned. Reduce the gluten free flour by two tablespoons, and for best results, refrigerate dough after shaped for at least two hours before baking.