OATMEAL CHOCOLATE CHIP COOKIES [Gluten Free Option]

March 2020 | The Honest Spoon

If you haven’t spent time checking out the endless recipes on King Arthur Flour’s site- I highly recommend it! They really are an extraordinary resource for bakers exploring new recipes or just those in need of some inspiration.

I was looking for a new Chocolate Chip Cookie recipe that included rolled oats. I’ve been using my old Mrs. Fields copycat recipe for years but sometimes you just want to try something new. This King Arthur recipe won awards in 2015 and it’s no secret why!!

I follow this recipe nearly exactly- with just a few very small tweaks:

I use 2 large eggs instead of one large egg and one egg yolk. This recipe makes about 4 dozen cookies - that’s a lot. So using two large eggs makes it easier to halve when you don’t want so many cookies.
I use a mix of dark chocolate chunks, milk chocolate chips. The original recipe calls for 3 cups of semi sweet chocolate chips. I like the depth of flavor you get using a blend of chocolate intensities.
I add about one cup of chopped walnuts or a combination of chopped walnuts and cocoa nibs. This it totally optional but I like the crunch and texture added here.
I add fancy flake salt. What can I say? I love a flaky salt finish and it really adds a depth of flavor we all enjoy!!

PIN THIS RECIPE

OATMEAL CHOCOLATE CHIP COOKIES

(Makes about 4 dozen cookies)

INGREDIENTS:

1 Cup unsalted butter, room temperature
1 Cup light brown sugar, packed
1/2 Cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
2 Cups All purpose Flour or 1:1 Gluten Free Flour (like Bob’s Red Mill or Cup4Cup)
1 Cup quick cooking or rolled oats ( for gluten free cookies, use gluten free oats)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 Cups Chocolate Chips and Chocolate chunks, combined. I use a mix of 1 chopped bar Valrhona 72% dark, and traditional milk chocolate chips.
Optional: 1 cup chopped walnuts or 1/2 Cup chopped walnuts + 1/2 C coca nibs
1 1/2 teaspoons flake salt - like Jacobsen Salt Co.

METHOD:

1. Preheat oven to 325F. Prepare 4 baking sheets with parchment paper.

2. Using an electric hand mixer or a stand mixer, cream together unsalted butter and sugars. Add eggs, vanilla.

3. I’m a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt. Add dry ingredients to butter mixture and mix until just incorporated. Add chocolate chips, chocolate chunks and nut or cocoa nibs if using. Mix together until well incorporated.

4. Using a tablespoon size scoop, place scoops of chocolate chip dough 2” apart on prepared parchment lined baking sheets. Bake for 12-17 minutes until cookies are golden brown (edges will be slightly darker).

5. Sprinkle cookies lightly with flake salt immediately out of the oven. Let cool 10 minutes before serving. Store fully cooled cookies I’m an airtight container up to one week, or up to three months in the freezer.

Enjoy! Happy Baking!

sweetsjennifer bolognaMarch 16, 2020recipe, cake, bread, banana, walnut, walnuts, chocolate, classic, nonna, nonna's, breakfast, tea, snack, coffee, easy, simple, guests, ripe, bake, nonnas, vegetarianComment

OATMEAL CHOCOLATE CHIP COOKIES [Gluten Free Option]

March 2020 | The Honest Spoon

If you haven’t spent time checking out the endless recipes on King Arthur Flour’s site- I highly recommend it! They really are an extraordinary resource for bakers exploring new recipes or just those in need of some inspiration.

I was looking for a new Chocolate Chip Cookie recipe that included rolled oats. I’ve been using my old Mrs. Fields copycat recipe for years but sometimes you just want to try something new. This King Arthur recipe won awards in 2015 and it’s no secret why!!

I follow this recipe nearly exactly- with just a few very small tweaks:

I use 2 large eggs instead of one large egg and one egg yolk. This recipe makes about 4 dozen cookies - that’s a lot. So using two large eggs makes it easier to halve when you don’t want so many cookies.

I use a mix of dark chocolate chunks, milk chocolate chips. The original recipe calls for 3 cups of semi sweet chocolate chips. I like the depth of flavor you get using a blend of chocolate intensities.

I add about one cup of chopped walnuts or a combination of chopped walnuts and cocoa nibs. This it totally optional but I like the crunch and texture added here.

I add fancy flake salt. What can I say? I love a flaky salt finish and it really adds a depth of flavor we all enjoy!!

PIN THIS RECIPE

OATMEAL CHOCOLATE CHIP COOKIES

INGREDIENTS:

1 Cup unsalted butter, room temperature

1 Cup light brown sugar, packed

1/2 Cup granulated sugar

2 large eggs, room temperature

1 tablespoon vanilla extract

2 Cups All purpose Flour or 1:1 Gluten Free Flour (like Bob’s Red Mill or Cup4Cup)

1 Cup quick cooking or rolled oats ( for gluten free cookies, use gluten free oats)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

3 Cups Chocolate Chips and Chocolate chunks, combined. I use a mix of 1 chopped bar Valrhona 72% dark, and traditional milk chocolate chips.

Optional: 1 cup chopped walnuts or 1/2 Cup chopped walnuts + 1/2 C coca nibs

1 1/2 teaspoons flake salt - like Jacobsen Salt Co.

METHOD:

1. Preheat oven to 325F. Prepare 4 baking sheets with parchment paper.

2. Using an electric hand mixer or a stand mixer, cream together unsalted butter and sugars. Add eggs, vanilla.

3. I’m a separate bowl, whisk together flour, oats, baking powder, baking soda, and salt. Add dry ingredients to butter mixture and mix until just incorporated. Add chocolate chips, chocolate chunks and nut or cocoa nibs if using. Mix together until well incorporated.

4. Using a tablespoon size scoop, place scoops of chocolate chip dough 2” apart on prepared parchment lined baking sheets. Bake for 12-17 minutes until cookies are golden brown (edges will be slightly darker).

5. Sprinkle cookies lightly with flake salt immediately out of the oven. Let cool 10 minutes before serving. Store fully cooled cookies I’m an airtight container up to one week, or up to three months in the freezer.

Enjoy! Happy Baking!