These Chewy Oatmeal Chocolate Chip Cookies are stuffed with healthy oats that will fill up your little ones, with just enough sugar and chocolate to satisfy their sweet tooth. They appeal to the adults in your home too. I love the pop of chocolate and crunchy nuts tucked in the dough. Like little surprises in every bite.
Today’s cookies are a riff on a recipe from Elise Bauer of Simply Recipes. She is an amazing, talented woman with the most intriguing recipes. You definitely want to visit her website – grab a cup of coffee, you will be captivated for hours!
Cooling cookies on tiered racks
You can leave the chocolate and nuts out if you want a very simple, delicious cookie. Or add more if you really like them. These are very flexible cookies!
I love the spices in these cookies – cinnamon, allspice, and cardamom or nutmeg. But if you want to change them for other favorite flavors, go right ahead, I won’t tell! Coriander, mace, ginger, etc. are all options for you to consider.
Everyone wants to snitch just one more cookie!
Drop cookies are the easiest cookies to make, just use a cookie scoop (or disher) and you will have a pan of cookies ready to go in no time. I love the consistency of the cookies you get – all of them nearly exactly the same size every time so they bake very evenly.
If you don’t already have a cookie scoop, put it on your to-buy or wish list. They come in a variety of sizes (I used a #40 disher for these 2-inch/5cm cookies) and I have at least 4 different sizes so I can make cookies exactly the size I want every time. I also use them to fill cupcake papers, muffins, and other batters. Once you use one you’ll wonder how you baked without it!
If you want to save some of the dough for future baking, form it into balls with the cookie scoop and place on a parchment-lined baking sheet. Place in the freezer and when they are frozen solid, transfer them to a resealable plastic bag or other airtight container and keep them in the freezer.
When ready to bake, place them back on a parchment-lined baking sheet and bake as directed, adding a couple of minutes to the bake time. Freshly baked cookies whenever the mood strikes you!
If you want to make them a little fancier, make a little ganache with chocolate and hot cream, whisking until the chocolate is all melted and the mixture is smooth and silky. Let it cool a few minutes to thicken up and use a piping bag to drizzle it over the cookies.
Make these Chewy Oatmeal Chocolate Chip Cookies and your whole house will fill with the most amazing aromas! You will have the entire neighborhood knocking on your door asking for a bite! Happy Chocolate Monday everyone – see you back here on Friday for another savory favorite recipe!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Chewy Oatmeal Chocolate Chip Cookies:
- Gluten-free flour blend or regular all-purpose flour, xanthan gum if your GF blend doesn’t contain it, salt, baking soda, cinnamon, allspice, cardamom, brown sugar, granulated sugar, butter, eggs, vanilla, chocolate chips, chopped pecans, gluten-free rolled oats
PRO Tip:
Do not use instant oats or steel cut oats for this recipe, you won’t get the results you are looking for.
How to make Chewy Oatmeal Chocolate Chip Cookies:
- Preheat oven to 350°F (180°C) and line baking sheets with parchment or a silicone baking mat.
- Whisk together the dry ingredients in a bowl.
- In the bowl of your stand mixer or a large bowl if using a hand mixer, beat together the butter and both sugars until very smooth, then add the eggs and vanilla and beat until light and fluffy.
- Stir in the flour mixture and when blended add the water until incorporated. Then stir in the chocolate chips, pecans, and oats.
- Bake 10 to 11 minutes, leave on the baking sheets 2 minutes, then cool completely on wire racks.
PRO Tip:
I like the combination of spices called for in the recipe, but you can use any that you love. You can also leave them out and have a purer vanilla flavor profile. Anything you love works in these cookies!
Recommended Tools (affiliate links; with no additional cost to you):
- Baking sheet pans
- Parchment paper or silicone baking sheet
- Chef’s knife
- Stand mixer or hand mixer
- Cookie scoop
Gluten-Free Tips:
A simple swap of regular all-purpose flour for a gluten-free flour blend gives you beautiful cookies that your gluten-free friends can safely eat and everyone will love!
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Chewy Oatmeal Chocolate Chip Cookies (GF)
These Chewy Oatmeal Chocolate Chip Cookies are stuffed with healthy oats that will fill up your little ones, with just enough sweetness to satisfy their sweet tooth. They appeal to the adults in your home too. I love the pop of chocolate from the chips and crunchy nuts tucked in the dough. Like little surprises in every bite!
Ingredients
- 1-1/2 cups (180g*) gluten-free flour blend* or regular all-purpose flour like Gold Medal (see note below)
- 1/4 tsp xanthan gum, only if your gluten-free flour blend does not contain gums
- 1 tsp kosher salt **
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground cardamom or nutmeg
- 1 cup (213g) firmly packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (2 sticks; 227g) butter, softened to room temperature
- 2 large eggs, lightly beaten (100g)
- 2 tsp vanilla paste or vanilla extract
- 2 tbsp water
- 1-1/2 cups (255g) semisweet chocolate chips
- 1 cup (114g) chopped pecans (optional)
- 3 cups (267g) old-fashioned rolled oats or quick oats – do NOT use steel cut oats or instant oats
Instructions
1. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats.
2. In a bowl, whisk together the flour, xanthan, baking soda, salt, and all the spices. Set aside.
3. Place the butter in the bowl of your stand mixer. Add both the brown and white sugars. Beat on medium-high speed until smooth, about 4 minutes. Scrape the sides of the bowl. Add the eggs and vanilla. Beat for 3 more minutes on medium speed until smooth and light. Scrape the bowl again. Stir the flour mixture into the butter-sugar mixture. Then mix in the water. Stir in the chocolate chips, pecans, and the oats.
4. Use a 1 to 1-1/2 tbsp cookie scoop to portion the dough (I used a #40). Place on the prepared baking sheets, leaving about 2-inches (5cm) of space between each cookie, to allow for a little spreading. I got 8 on my half sheet baking pans.
5. Bake for 10 to 12 minutes, or until they are just brown but still soft in the center. They will firm up as they finish on the hot trays. Let the cookies cool for 2 minutes on the hot baking sheet before transferring them to a wire rack to cool. When completely cooled, store in an airtight container. For the best results, bake one sheet at a time.
Recipe found at www.theheritagecook.com
Notes
A simple swap of regular all-purpose flour for a gluten-free flour blend gives you beautiful cookies that your gluten-free friends can safely eat and everyone will love!
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe on Simply Recipes.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 220Total Fat: 12gSaturated Fat: 4gUnsaturated Fat: 8gCholesterol: 25mgSodium: 157mgCarbohydrates: 26gFiber: 3gSugar: 11gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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