These Oatmeal Chocolate Chip Cookies are ultra chewy and naturally gluten free. These cookies are full of oats, brown sugar, cinnamon, and chocolate chips!
You love cookies. I know you do, so be sure to check out these other recipes: peanut butter cream cheese cookies, chocolate crinkle cookies, edible eggless cookie dough, and more!
I have finally done it. I have finally made the BEST Oatmeal Chocolate Chip Cookies Recipe.
These Oatmeal Chocolate Chip Cookies are thick, chewy, hearty, cozy, cinnamon-y, and perfectly chocolatey.
For those of you who like raisins, you could totally swap the chocolate chip for raisins . . .
but I’m just going to stick with my beloved chocolate chips, ok? 🙂
While these cookies might be perfect, the recipe testing process was not.
Ohhhh no it wasn’t. Sometimes a recipe will turn out perfectly the first time you make it, and others will totally test your patience.
This Oatmeal Chocolate Chip Cookies Recipe was the latter.
It took me FIVE times to finally perfect this recipe.
- Round #1: So. So. So. Bad. Liiiiike they tasted amazing, but they spread like crazy and looked extremely unappetizing.
- Round #2: Better, but they still spread too much.
- Round #3: Closer, but not quite there.
- Round #4: Almost there! The edges were perfectly chewy, but that darn middle still wouldn’t set.
- Round #5: PERFECTION. Finally.
How did I celebrate?
With all the oatmeal chocolate chip cookies, of course!
PS – Have no fear, while the cookies from round #1 – #4 didn’t turn out, no cookie dough was wasted in the process and ended up right in my belly with no complaints. 😉
I’ve always had the largest sweet tooth, because of this, I’ve gone through quite a few cookie flavor obsessions. One week, I’ll want nothing but double chocolate chip cookies loaded with white chocolate and nuts. The next, gimme all the peanut butter, m&m studded monster cookies.
This week, I’m all about the oatmeal chocolate chip cookies.
Honestly, it’s The Bachelor’s fault. You can’t not have yummy snacks while watching The Bachelor finale. Right?!
Now I’ve had quite a few Oatmeal Chocolate Chip Cookies in my life, but I have to say, this new recipe is my favorite.
Why are these the best oatmeal chocolate chip cookies?
- I only use brown sugar. It gives SO much flavor and coziness to these cookies.
- I only use old fashioned oats. No flour here! I’m keeping these oatmeal chocolate chip cookies naturally gluten free and ultra chewy!
- I use warm, cozy ingredients like an entire 1/2 tablespoon of vanilla extra and 1 whole teaspoon of cinnamon.
- I don’t use too many chocolate chips <– say what?! I thought there was no such thing as too many chocolate chips?! Typically, I’m totally with you, but for me, in oatmeal chocolate chip cookies, if you use too many chocolate chips, you really lose the flavor of all the other ingredients! Just trust me on this one. 🙂
Let’s talk about how we make these ultra delicious cookies.
How do you make soft, thick and chewy oatmeal chocolate chip cookies?
It’s simple.
- Cream together butter and brown sugar.
- Stir in vanilla and 1 large egg.
- Then stir in ground old fashioned oats (we’ll get to that in a second), whole old fashioned oats, cinnamon, baking soda, salt, and semi-sweet chocolate chips.
- That’s it! Then you’ll scoop out the dough using a 1/4 cup measuring cup and let ’em firm up in the fridge (optional).
- Bake and DEVOUR!
But wait. wait. wait. Hoooooold up. What’s up with those ground old fashioned oats?
Well, remember when I said these didn’t have flour?
How do you make homemade oat flour?
To replace the flour we’re grinding up old fashioned oats in our food processor. That’s it. Simply place old fashioned oats into the food processor and pulse until it resembles a fine flour.
It’s super simple, super quick, and you can grind up more than you need and just store the extra in your pantry for later!
I wanted to use ground old fashioned oats instead of flour to keep these gluten free, extra chewy, and I really wanted the oat flavor to shine in this oatmeal chocolate chip cookies recipe!
The result is a hearty, thick, chewy, perfectly chocolate-y oatmeal cookie! These are great fresh outta the oven and at room temperature with a big ‘ol glass of ice cold milk!
Oatmeal chocolate chip cookie lovers, rejoice!
– Jennifer
What’s your fave cookie flavor? Show me the yummy!
- 1/2 cup unsalted butter room temperature
- 3/4 cup dark brown sugar packed
- 1/2 tablespoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cup ground old fashioned oats*
- 1 1/2 cups old fashioned oats left whole
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips Lately I've been preferring dark chocolate chips
- Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.
- In your stand mixer, beat butter and brown sugar together until fluffy, about 2 minutes.
- Beat in vanilla and egg.
- Stir in ground oats, whole oats, cinnamon, baking soda, and salt.
- Mix until well combined.
- Stir in chocolate chips.
- Using a 1/4 cup measuring cup, pack dough into the 1/4 cup and turn out dough onto prepared baking sheet - no more than 6 cookies on each baking sheet.
- Bake immediately, or cover baking sheets with plastic wrap and refrigerate until ready to use.**
- Remove plastic wrap and bake cookies in preheated oven until golden brown, about 10-15 minutes.
- Remove from oven and let cookies sit for 5 minutes.
- Transfer to a wire cooling rack to let finish cooling or eat immediately!
- Store leftovers in an airtight container at room temperature.
*Make ground oats by placing about 2 cups old fashioned oats in your food processor. Grind until the oats resemble flour. Measure out 1 and 1/4 cups ground oats and resume with recipe!
**I never have had a problem with my cookies spreading when I don't refrigerate them, but if you're concerned, feel free to refrigerate the cookies then bake, as refrigerating will help the cookies keep their shape!
What should you use if you don’t have a silicone mat? Will parchment paper work?
Yep! 🙂
I just found this recipe online and want to try it. I have quick oats and oat bran on hand, but not old fashioned oats. Do you know if quick oats will work?
Should be fine! 🙂 MIGHT not hold up as well….as in they might spread a little bit.
Thanks for your quick response. I just ate the first one out of the oven. Delicious! I didn’t quite have enough oats, so the last tablespoon or so I used oat bran. I did use the quick oats and rolled into approximately a 1″ ball and baked for 12 minutes. I would post a picture but I ate the test cookie and the rest are still in the oven. 😀
Love it!!! Thanks Linda!
Very good cookies, love the ground oatmeal idea. Mine did fall apart easily but they were delicious. I wonder if using two eggs would help, maybe bind them together more. Did anyone else have that issue?
Hi Tammi! Sounds like maybe you over measured the dry ingredients. I’ve never had an issue with these falling a part 🙂 I hope that helps for next time glad you liked these! 🙂
wow. these are great. I didn’t have chocolate chips or raisins so I used dried cranberries and threw in some toasted almonds and orange peel. No spreading at all, except around the waist (ha!).
Ha!! Thanks so much!!! 🙂
Instead of dirtying that huge food processor and then having to clean it all, I got out my simple back up coffee grinder. Grinding the oats to a fine flour took less than 30 seconds – did about 1/2 cup of oats at a time. Clean up of the spare coffee grinder was only about one minute. Used whole Quaker Oats for the rest of the recipe.
Cookies were so good that I shared the recipe with two friends who need the gluten free diet. Our 8 year old granddaughter loved helping us make the cookies (and eating them too!).
Love it!! I don’t have a coffee grinder, so I always use my food processor 🙂 Thanks so much!
I just made these cookies and they are soooo yummy! Followed all the directions, and they are just as you said, chewy in the middle and crunchy around the edges. I liked making my own oat flour, no gritty taste, like some brands of gluten free flours. The oat flour also provides more nutrition, an added bonus! Great job! Looking forward to trying more of your recipes!
Thank you so much Margaret!!!!! 🙂
Just made these using coconut oil instead of butter. Added chopped candied lemons and chocolate covered ginger, with a small handful of chocolate. I don’t think these will last a day with my family; they are so yummy!
Love it!!! These are my favorite! Thanks Elisa! 🙂
Delicious!!! I added a teaspoon of cocoa powder and 1/2 teaspoon of ground espresso. This may be my new favorite cookie recipe.
Yay!! Thanks so much Chris!
I’m so glad I found this recipe. After my first year of gluten-free eating I’ve finally found something yummy I can make at home. Can’t wait to share these with GF friends. Baked them twice today. Delicious cookie. Thanks so much!
Thank YOU so much Crystal! Glad you liked these 🙂
I have baked these cookies three times since I discovered the recipe, and I think I’ve become addicted! The hardest part of the recipe is waiting for them to cool enough so that I can “test“ one of them. One thing I found is that I prefer to flatten them slightly after measuring them out onto the baking sheets. Otherwise I found that they retained the shape of the measuring cup rather than spreading out into a cookie shape. And yes, chocolate chips are definitely the way to go. Thanks for the recipe!
Thanks so much Carol!!!
Sorry I’m late to the commenting, but I just saw this post. I love oatmeal and chocolate chips! My husband is gluten free, so I’ll be super excited to try this out.
Question. My husband has dairy issues as well. Have you ever tried to sub the butter with something else, like coconut oil? I might try to experiment, but I’d love to hear from you.
Coconut oil MIGHT work. They’ll definitely feel more oily to touch, but it should work in theory! You can try just scooping and baking, but if they spread, you could try scooping them onto a baking sheet, placing the baking sheet with the formed cookies in the fridge for an hour, and then baking. I hope that helps!
I just read all the comments posted & sounds like this recipe is an overwhelming hit!! Making these cookies are on my to-do list this week! Before I shop for ingredients, I’m curious if there is a certain brand you prefer or recommend for the chocolate? You mentioned using semi-sweet or dark for the style.. Thanks for any suggestions!
Aww thanks Leena! I personally love Nestle Dark Chocolate Morsels in this recipe 🙂