These oatmeal chocolate chip cookies are the perfect combination of soft and chewy. Easy to make in 30 minutes with everyday ingredients, you don’t have to chill the cookie dough! Includes directions for gluten free oatmeal chocolate chip cookies and how to freeze the cookie dough for later.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Keyword: chewy oatmeal chocolate chip cookies, gluten free oatmeal chocolate chip cookies, how to freeze oatmeal chocolate chip cookie dough, how to make oatmeal chocolate chip cookies, oatmeal chocolate chip cookies, oatmeal chocolate chip cookies recipe, the best oatmeal chocolate chip cookies
In a separate mixing bowl, combine the all purpose flour, quick cooking oats, 1/2 cup chocolate chips, baking powder, baking soda, cinnamon and salt.
In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on low.
Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined.
Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Use the remaining 1 cup chocolate chips and press lots of chocolate on the outside of the balls.
Place the cookies 3 inches apart on a silicone lined baking sheet and bake for 14-17 minutes. Allow the cookies to cool on the sheet for 10 minutes before moving to a cooling rack.
Notes
For the cookies in the photos, the dough balls were about 3 heaping tbsp, so that’s a large cookie! I baked those for 14-16 minutes.If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.I have made these cookies multiple times with King Arthur’s Gluten Free Measure for Measure Flour with great success. Be sure to use certified gluten free oats too.