Oatmeal Chocolate Chip Cookies

These are the BEST Oatmeal Chocolate Chip Cookies EVER! They are super chewy, made with old fashioned oats, and have just a hint of cinnamon. These aren't just any oatmeal chocolate chip cookies, but Gluten-Free Oatmeal Chocolate Chip Cookies! And quite possibly the best part about them is, there are no raisins!

I'm really not a raisin hater. Give me raisin cookies any day. But today, let's just keep things simple and classic with some chocolate chips.


What Makes These The Best Oatmeal Cookies

Well, I'll let you in on a little secret. BROWN BUTTER. That's right. You could simply swipe the melted butter by taking that extra step to make it! If I never got too lazy, I'd definitely add Brown Butter into everything! It just makes these cookie all the more irresistible.


How to Make Brown Butter

It's simple really. And it really elevates any kind of baked good that calls for melted butter. All you have to do, is slowly melt down your butter and stir until it foams up and separates between the milk solids and the butter fat.

You'll start seeing little white specks sink down to the bottom of your pan. Those are milk solids. When they turn a golden brown color and starts to smell super nutty and fragrant, it's time to take them off the stove.

And VOILA. You've just made Brown Butter. You should totally feel super fancy. Now, use that brown butter as you would use regular melted butter. Except that it's 10x better.


What's In These Oatmeal Cookies

  • Oatmeal. Can't Have Oatmeal Cookies without good ol' fashioned oats!
  • Chocolate Chips.
  • Brown Sugar. Gives the cookies a nice caramel color and isn't as sweet as regular white sugar. Plus, it's the only sweetener in these cookies!
  • Eggs.
  • Vanilla.
  • Almond Flour. You could substitute Almond Flour with 1:1 with All-Purpose Flour if you want to, but since these are gluten-free, I used Almond Four. Plus, I think it gives the cookies more texture and chewiness. And keep them nice and soft.
  • Cinnamon. You can barely notice the cinnamon in these cookies. My husband hates cinnamon and barely noticed them in these cookies! You could opt out of using it too.
  • Baking Soda.
  • Salt.


How To Make The Cookies

First, brown or melt your butter. I'd totally brown it though. Let it cool for a couple minutes, then add it to your bowl, along with brown sugar, eggs, and vanilla. Whisk until combined.

Next, add in all of your dry ingredients. Oats, flour, cinnamon, baking soda, salt, and chocolate chips, making sure to leave about a handful for later.

Mix together with a spatula until a thick but uniform cookie dough forms.

Shape into dough balls using a cookie scoop, or an ice cream scoop. Place them onto a parchment lined cookie sheet, and press in those left over chocolate chips, so they peek out when they bake.

Bake at 350F. for 18-20 minutes.


Can You Freeze These Cookies

For Freezing Cookie Dough. What I like to do, if freeze cookie dough balls on a parchment paper or lined cookie sheet for an hour. Then transferring them into a ziplock bag and storing them for up to three months.

For Freezing Baked Cookies. Same method applies. Except all you have left to do, is transferring the already baked cookies into a ziplock bag, and freezing for three months.


More Cookie Recipe You Might Like


Prep time:
20 minute
Cook time:
20 minutes
Chill time:
Total time:
40 minutes
Yield:
15-20 Cookies
Cuisine:
Category:

Ingredients

Directions

  1. Melt or Brown the butter. And Cool.
  2. Add the cooled butter to a large sized mixing bowl along with the brown sugar, eggs, and vanilla extract. Whisk until it slightly thickens.
  3. Add in your oats, flour, baking soda, cinnamon, salt, and chocolate, leaving at least a handful of chocolate chips. Mix the batter with a spatula just until it comes together. It will be thick, but should come together.
  4. Preheat oven to 350F. Scoop out the dough using a cookie scoop or ice cream scoop, and place on a cookie sheet. Generously press in left over chocolate chips onto each dough ball.
  5. Bake for 18 -20 minutes. Or until crispy on the edges.
  6. Enjoy!

Recipe notes

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