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The Best Oatmeal Chocolate Chip Cookie

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.

Course Dessert
Cuisine American
Keyword chocolate chip, cookie, oatmeal cookie
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 18
Author Si Foster A Bountiful Kitchen

Ingredients

  • 1 cup butter unsalted, softened for 30 minutes on counter or microwave for a few seconds
  • 1 cup brown sugar light or dark
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour
  • 1 cup old-fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt or kosher salt
  • 3 cups semisweet chocolate chips or milk chocolate chips

Instructions

  1. Preheat the oven to 375 degrees.
  2. Cut butter into tablespoons and place into mixing bowl.
  3. Mix butter and sugars until smooth, using medium speed on mixer.
  4. Add eggs, one at a time, and vanilla. Mix until smooth.
  5. Add all dry ingredients, including chocolate chips to the bowl.
  6. Pulse the dry ingredients into the wet ingredients in mixing bowl.
  7. 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.
  8. 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.
  9. Bake at 375 degrees for 8 minutes or until cookies are light golden on top.

  10. 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!

Recipe 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.