I love oatmeal cookies, and especially chocolate chip oatmeal cookies. Like all cookies, and particularly the one of chocolate chip persuasion, there are countless variations but I think the one that everyone should have up their sleeve is a classic chocolate chip oatmeal cookie. There are countless variations and recipes for this also but the general consensus remains: a classic is the one that is essentially no nonsense. It’s just plain and simple, yet also the one that practically asks to be had with a glass of milk. It’s buttery and has just the right amount of sweetness without hurting your teeth and when you make it – it’s just right. It hits the spot.
With that said, I’m pleased to say that I’ve finally got an oatmeal cookie on Z’s Cup of Tea.
This perfect classiness I found when I made a gluten-free version of these chewy oatmeal raisin cookies on Smitten Kitchen and made a few other slight changes, like upping the vanilla a little bit and deciding to add baking powder after A LOT of trepidation. (I don’t make these kinds of decisions lightly. After being forgotten for a spell, I found again my baker’s notes on my iPod.)
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While making the batter, in the early stages I became intoxicated (dare say I swooned) with the pleasing scent of butter, brown sugar, and vanilla. Before I mixed in the oats, I’m not sorry to say that I took a small taste of the batter and for a moment, I was swept away with an idea for cupcakes that I intend to create.
Oatmeal Chocolate Chip Cookies
Adapted from Smitten Kitchen
Makes 1 dozen to 15 cookies
The recipe for these oatmeal cookies is tweaked only ever so slightly, the biggest change behind to make it gluten-free and to use chocolate chips instead of raisins. I also learned that softened butter, soft enough to easily spread on a slice of bread or buttering a baking pan, is ideal: it actually helps toward better flavour coming through. The first time I made these cookies, the butter was softened but it was still firm: better suited to biscuit making and such. The cookies still tasted good, but when I made them again with the butter that had been allowed to soften completely, the feedback was that the cookies tasted better and I concured.
Using half a teaspoon of baking powder will make a soft cookie with crisp edges, while using a full teaspoon will make a crisp cookie throughout. It’s completely up to you! If you want a chewy oatmeal cookie, leave out the baking powder altogether and only use the baking soda.
About 3 ounces soft, unsalted butter
2/3 cup brown sugar, packed (Deb specified light, I used golden which I assume is the same thing)
1 tsp. vanilla extract
1/4 cup (36 grams) cornstarch
1/4 cup (34 grams) sweet rice flour
1/4 cup (35 grams) millet flour
1/2 tsp. baking soda
1/2-1 tsp. baking powder (see note)
1/2 tsp. ground cinnamon
1/4 tsp. salt
1 1/2 cups quick-cooking oats or regular old-fashioned rolled oats
1/2 cup semisweet chocolate chips or chunks (or a combination thereof)
Preheat oven to 350°F and line a cookie sheet with parchment paper.
Cream the butter, brown sugar, egg, and vanilla together until smooth in a large bowl. In a separate, medium-sized, bowl mix the flours and cornstarch together with the baking soda, baking powder (if using), cinnamon, and salt.
Use a flexible rubber spatula to gently mix the dry ingredients into the wet ingredients, until a smooth dough is formed. Mix in the oats and add the chocolate chips or chunks last.
(At this point, you may chill the dough for later or for a chewier cookie. See note above.)
Scoop tablespoon-sized amounts of dough on to the prepared cookie sheet, spacing two inches apart. Bake for 10-12 minutes, or until the edges are browned slightly. Remove from oven and cool on the pan for 5 minutes before transferring to a wire rack, letting them finish cooling completely.