Gluten-free option | Dairy-free option | Soy-free | Nut-free
Oh, Classic Oatmeal Chocolate Chip Cookies, how do I love thee? Let me count the ways:
I love you before you ever get into the oven. I love you straight out of the oven. I love you 3 days later–though you rarely last that long.
I have loved you dairy-free.
I have loved you with a bit of flaxseed added to the dough when my milk supply was suffering.
I loved you in Switzerland with chopped-up Swiss chocolate bars when we were desperately homesick for something that tasted familiar.
And now, I love you gluten-free.
Suffice it to say, friends, these cookies are favorites around here. And I have made them SO many different ways during SO many different phases of our lives, and they’re always delicious. One of the many things I love about the recipe is how easy and straightforward it is–almost everything is whole cups or teaspoons, so it dirties fewer utensils and I now have the recipe memorized–so I don’t want to make it too unnecessarily complex with lots of different measurements. I’ve been trying to think of how to best post this recipe with all of the variations we’ve done to accommodate various changes in diet over the years, and I hope that this is the best solution. Bear with me!
Classic Oatmeal Chocolate Chip Cookies
Original recipe here
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup packed light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 tsp vanilla
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
- 2 3/4 cups old-fashioned oats (if you live in a humid climate, like I do, where cookies are prone to spreading, I’ve found that 2 cups old-fashioned plus 3/4 cup quick oats help the cookies maintain their shape and thickness best)
- 2 cups chocolate chips (we use half milk, half semisweet)
Nursing variation (has helped me and several friends boost breastmilk supply):
Substitute 1/4 cup flaxseed meal for 1/4 cup of the oats (quick oats, if using).
Substitute Earth Balance soy-free buttery stick for butter. Decrease salt by 1/4 tsp. Substitute 1 1/2 to 1 3/4 cup Enjoy Life semisweet mini chips for the chocolate chips.
Substitute whole-wheat pastry flour for all of the all-purpose flour, or use 1 cup white whole-wheat flour and 1 cup all-purpose flour.
For the flour, substitute 2 1/4 cups (note the extra 1/4 cup) gluten-free baking blend and ensure that all remaining ingredients are gluten-free. Because we’re always trying to get more fiber into this new gluten-free diet, we use 1 1/2 cups Cup 4 Cup brand all-purpose flour (the blue bag) plus 3/4 cup Cup 4 Cup brand Wholesome Flour (the green bag) because it contains brown rice flour and flaxseed for more fiber.
- Preheat oven to 350 and line baking sheets with parchment.
- In your stand mixer, cream together butter and sugars. Beat in eggs and vanilla until light and fluffy.
- Mix in salt, baking soda, and baking powder.
- Add all remaining ingredients and mix until just combined.
- Spoon 2-Tbsp-sized balls of dough (I use a dough scoop) onto cookie sheet and bake 10 minutes or until golden around the edges and set in the middle. Cool on the cookie sheet a few minutes before transferring to cooling rack. Makes about 3 dozen.