Classic Oatmeal Cookies (Gluten Free)
Updated 22nd November 2023
It’s best not to mess with a classic - especially if it yields the tastiest batch of oatmeal cookies every single time. You will love the texture in these oatmeal cookies and their rich buttery flavor with a hint of cinnamon. They’re just one of those classic cookies everyone will love and you’ll want to make them over and over again. Chewy in the middle with crispy edges - make them with raisins or chocolate chips. I prefer chocolate chips making these my favorite oatmeal chocolate chips cookies. They are quick & simple and require no chilling.
It’s my favorite recipe I have been using forever from Canadian Living magazine. It’s one of those recipes you try once and that is it - you never look at another chocolate chip oatmeal cookie recipe. It’s basic and delicious and I just adjusted the leavening agent a little and to make them gluten free I used Gluten Free 1-to-1 Baking Flour and Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats. Their 1-1 gluten free flour is my favorite. It works as the perfect substitute to all-purpose flour. But these are equally perfect with regular ‘ol all purpose flour
Oatmeal Chocolate Chip Cookie Recipe Ingredients
- FLOUR: All purpose flour or a good quality gluten free 1-1 all purpose flour can be used in this recipe
- OATS: Use old-fashioned oats/old fashioned rolled oats for these cookies
- BUTTER: Unsalted butter is what you need for this recipe and room temperature but not warm or overly soft.
- SUGAR: Both granulated sugar and brown sugar is used in this recipe for best flavor and texture
- EGGS: I used large eggs - 1 whole egg and 1 yolk is what you need for this recipe
- BAKING SODA: Helps the cookies rise.
- VANILLA & SALT: I use pure vanilla extract. Both provide flavor
- CINNAMON: Ground cinnamon adds just a hint of spice but feel free to adjust amount to taste and if you would like more warming spice feel free to add a touch of nutmeg as well
- CHOCOLATE CHIPS: I usually use semi sweet chocolate chips but feel free to use any chocolate chips, white chocolate chips or dark chocolate chips, mini chocolate chips or chocolate chunks or a combination of them
- ALTERNATE ADD INS: Raisins. cranberries, chopped pecans, chopped walnuts, other chopped nuts of choice for extra crunchy texture, butterscotch chips
How to make oatmeal chocolate chip cookies
They are quick and easy to make.
- WHISK the dry ingredients together except for the old fashioned rolled oats
- CREAM the butter with the sugars until fluffy. Careful not to soften butter fully or to warm it. Semi-firm butter is best and will help cookies spread less.
- ADD the dry ingredients into the wet ingredients and mix until just combined
- FOLD in the oatmeal and chocolate chips or raisins
- SCOOP out the dough with a cookie scoop. Using the cookie scoop (2tbsp) is the easiest way to make these cookies uniform in size and easier to handle as the dough can get sticky
- ROLL the dough from the scoop into balls and place on a lined baking sheet.
- BAKE the cookies until the edges are set and golden. The centre will still look unset and that is fine - they will continue to bake even after coming out of the oven while they sit on the hot baking sheet. Make sure to bake them with the oven rack placed in the middle of the oven.
- Allow them to COOL in the baking pan 2-5 minutes and then transfer them directly to cooling rack to cool completely.
Do I Need To Chill The Cookie Dough?
NO but if you want you cookies to spread less creating thicker chewier cookies you can chill the dough. Refrigerate the cookie dough for 30-60 minutes and in-between baking batches. Then scoop a bake as directed in recipe. I usually chill dough between batches just because I have a smaller oven that can only bake one sheetpan at a time and I don’t want the dough to get warm.
Chocolate chip Oatmeal Cookies Make Ahead, Storage & Freezing
- MAKE AHEAD: You can make the dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then bake as normal.
- STORAGE: Baked and cooled cookies can be stored in and airtight conainer for up to 1 week.
- FREEZING DOUGH: Place dough to a large ziploc bag and flatten. Freeze up to 3 months. Let dough defrost fully, and then continue with baking instructions.
- FREEZING DOUGH BALLS: Scoop and roll cookie dough into balls and place on lined baking sheet - place in the freezer on baking sheet a flash freeze for 3-5 hours until frozen solid. Then remove from baking sheet and place in a freezer safe bag and place back in the freezer and store for up to 3 months. Let cookies defrost to soft when ready to bake – then continue with baking directions in recipe below or bake from frozen baking them for an extra few minutes.
- FREEEZING BAKED COOKIES: Allow cookies to cool completely then store in a freezer-safe zip-top storage bag labelled. They can either be stored all together as is or individually wrapped or separated with waxed paper or parchment. When you want to eat one, take it out and let it sit at room temperature or warm it in the oven or microwave for a few minutes.
Chocolate Chip Oatmeal Cookie Baking Tips
Cookies can be a bit finicky sometimes. You have all your ingredients and you have read through all the directions carefully and then you bake them and they are not quite right and you just don’t know what went wrong. Here are a few things to help trouble shoot when baking a fresh batch. Each recipe can have a slight variation and that is why it’s important to try and stick as closely to the directions in the recipe. There are a few things that can effect the baking time and things to keep in mind.
- Measuring Carefully: Measure out all your ingredients carefully for best results - that goes for all baking
- Size Matters: The size you make the cookies will affect the baking time. Making them larger than the recipe calls for will require longer baking time and vice versa.
- Room Temperature Ingredients: This is important for the ingredients to combine well. For the butter it’s important that it is room temperature - not warmer overly softened as this will affect the way the cookies bake up.
More Cookies You Will Love:
- Pumpkin Chocolate Chip Cookies
- Chocolate Chunk Cookies
- White Chocolate Cranberry Cookies
- Pecan Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
I have partnered up with Bob’s Red Mill to bring you this fabulous recipe, but all opinions are my own. Thank you for supporting Olive & Mango.
- 1 cup unsalted butter, softened but not warm (room temp)
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 egg, rom temperature
- 1 egg yolk, room temperature
- 1 ½ teaspoon pure vanilla extract
- 1 ¾ cup Gluten Free 1-to-1 Baking Flour or all purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoons baking soda
- ½ teaspoon salt
- 2 cups Bob’s Red Mill Gluten Free Organic Old Fashioned Rolled Oats
- 1½ cup chocolate chips plus 2 tbsp
- Flaky sea salt for sprinkling (optional)
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper and set aside. Make sure baking rack is placed so that cookies bake in the middle of the oven not the lower third.
- In a medium bowl whisk together flour, cinnamon, baking soda and salt.
- In large bowl, cream/beat together butter, brown sugar and granulated sugar until fluffy, about 2 minutes using a stand mixer with paddle attachment or using a hand mixer.
- Beat in egg; beat in egg yolk and vanilla.
- Then add the flour mixture in a bit at a time and continue mixing until just combined.
- Stir in oats and chocolate chips or raisins with a wooden spoon or spatula
- Roll dough by 2 tbsp into balls. Arrange, 2 inches apart, on prepared pans. Bake, 1 pan at a time, until golden, 12 to 14 minutes. Let cool on pans on racks for 2 minutes; transfer directly to racks to cool completely.
- For extra melty chocolate chip puddles use the 2 extra tablespoons of chocolate chips to gently press a couple of them into each cookie as they cool in the pan. Sprinkle with flakey sea salt if using (Totally optional)
- Storage instructions: Be sure to store them in a well sealed airtight container at room temperature. They stay fresh covered at room temperature for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then bake as normal. Baked cookies freeze well wrapped tightly for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. To bake frozen cookie dough balls just bake for for an extra minute, no need to thaw.