The Ultimate Oatmeal Chocolate Chip Cookie (Gluten Free or Regular)

Ok, in my opinion, this really is one of the best cookies! When i discovered it could be made gluten free i was in heaven!!! Seriously, I have to not let myself make them very often. I have made them GF and served them to many people who had no idea they were made with GF flours. Because so many GF foods are NASTY, I rejoice greatly when i am able to create something as good or better than the original recipe.
So, here it goes.
1  stick of butter, room temp or slightly softened in microwave
1 large egg
1 tsp vanilla extract
1 ¼ cups dark brown sugar
1 ¼ cups Pamelas GF Baking Mix*
1 ¼ cups GF Oats (or Regular Old Fashioned Oatmeal)
1 cup chopped pecans or walnuts (optional)
1 cup Hershey’s Dark Chocolate Chips (if you don’t like Dark chocolate, feel free to substitute semi-sweet)
*(if making regular cookies use all purpose flour and add ¾ tsp baking powder, ½ tsp baking soda)

**If you like your cookies thin and crispy, use half granulated sugar and half  brown sugar.

Cream butter and sugar together. Add egg and vanilla and mix on low for about a minute. Dump flour (and baking soda and powder if using) and oats in and mix on low for another minute or until well incorporated. Stir in nuts and chocolate chips.
I recommend chilling the dough at least thirty minutes before baking. This prevents the cookies from spreading too much and becoming paper thin. I kept making cookies a while back that all turned out paper thin.  They were yummy but hard to eat and hard to transfer from the pan to a plate. I did some research and discovered that this can happen when you over soften or even melt the butter.  I don’t know about you, but i don’t usually plan ahead enough to leave butter on the counter for several hours so that it comes to room temp. My solution is to soften it in the microwave and then chill the dough briefly before baking.  This way the butter resolidifies and you get the right thickness cookie.

You can also shape the dough into a log shape and roll it in parchment paper and put it in the freezer (to make slice and bake). I love to do this because it results in perfectly round, uniform cookies. I guess that is a little of my OCD coming out. It is also nice because i can slice off and bake just the number of cookies i want rather than sometimes having too many leftover (which results in me eating more than i should!).
After chilling the dough in the fridge, roll tablespoons of dough into balls and flatten slightly before placing on baking sheet. Bake at 350 for approximately 10 minutes or until very slightly brown and no longer shiny on top. Let cool on the pan for at least 5 minutes so they don’t fall apart. Pour a glass of milk and ENJOY!

The BEST cookie


4 responses to “The Ultimate Oatmeal Chocolate Chip Cookie (Gluten Free or Regular)

  1. Does the fact that you attached a picture mean you have some at your house right now??

  2. I just made these cookies and they were soooooo fantastic!!! I love the texture! Thanks so much for the recipe! I can’t wait to try the new ones you put up 🙂

    • yay this made my day. glad you like them. i’ve been known to eat 3 at a time so that’s why i don’t make them very often. mmmmmmmm. i’m wishing i was at your house right now. 🙂

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