Thick & Chewy Gluten-Free Oatmeal Chocolate Chip Cookies
Stay soft for days, with thick, chewy centers and perfectly crisp edges.
Ingredients
- 1 cup unsalted butter room temperature
- 1½ cups brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Dry Ingredients
- 2½ cups Bob's Red Mill 1:1 Gluten-Free Flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 tablespoon cornstarch optional, but helps keep them soft
- Mix-Ins
- 3 cups rolled oats gluten-free
- 1½ –2 cups chocolate chips
Instructions
- Preheat oven
- Preheat to 375°F. Line baking sheets with parchment paper.
- Mix dry ingredients
- In a medium bowl, whisk together:
- gluten-free flour
- baking powder
- baking soda
- salt
- cinnamon
- cornstarch
- Set aside.
- Cream butter and sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs and vanilla
- Mix in eggs one at a time, then stir in vanilla until fully combined.
- Combine wet and dry
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Stir in oats and chocolate chips
- Fold in oats until evenly distributed, then stir in chocolate chips.
- Chill the dough
- Cover and refrigerate for at least 30–60 minutes (or up to overnight for best texture).
- Bake
- Scoop dough (about 2 tablespoons each) onto baking sheets
- Space cookies about 2 inches apart
- Bake for 10–12 minutes, until edges are set and lightly golden while centers remain soft.
- Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rac
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