Oatmeal Chocolate Chip Cookies
I can’t wait for you to try them out!
Make sure you follow step 8. I didn’t and it affected the cookies.
A lot was happening when I made this today and I didn’t push them together when they were still warm, so they are a little flat. I debated posting because they don’t look as good as they taste, but trust me, they are the real deal! I won’t ever wait for the “perfect” picture to share a good recipe.
- 1 cup butter, softened (use @miyokoscreamery for dairy-free option)
- 1 cup brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla
- 2 cups @cup4cup gluten-free flour (use all-purpose flour if not gluten-free)
- 1 cup @bobsredmill gluten-free old-fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt or kosher salt
- 2 cups semisweet chocolate chips or milk chocolate chips (Use @enjoylifefoods for dairy-free)
- Preheat the oven to 375°F.
- Cut butter into tablespoons and place into mixing bowl.
- Mix butter and sugars until smooth, using medium speed on mixer.
- Add eggs, one at a time, and vanilla. Mix until smooth.
- Add all dry ingredients, including chocolate chips to the bowl.
- Pulse the dry ingredients into the wet ingredients in the mixing bowl. Mix just until wet and dry ingredients are incorporated. I scrape down the sides of the bowl at least once during this process to ensure the chocolate chips are evenly distributed throughout the dough.
- 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 the cookie a bit.
- Bake at 375°F for 8 minutes or until cookies are lightly golden on top. When the cookies are removed from the oven, use a small spatula to push edges in to form the cookie into a round shape if the cookie spreads while baking. This step must be done while the cookie is still hot out of the oven.