Chocolate Chip Oatmeal Cookies


Preparation info

  • Difficulty


  • Makes about

    3 dozen


Appears in

Chewy, yet light, filled with oats and chocolate chips, and not too sweet, these are addictive oatmeal cookies. Think of the dough as a basic formula for your own variations—swap in dried fruit and/or nuts for the chocolate chips. For my wedding rehearsal dinner, I mixed in ½ cup (3 oz/90 g) finely chopped crystallized ginger and 1 cup (6 oz/185 g) dried sour cherries, and everyone asked for the recipe.

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  • 1 cup ( oz/105 g) sorghum flour
  • ¼ cup ( oz/80 g) gluten-free oat flour
  • ½ cup ( oz/105 g) tapioca flour or ½ cup ( oz/75 g) potato starch
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground allspice
  • ¾ cup (6 oz/185 g) unsalted butter, at room temperature
  • cups (10½ oz/330 g) firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • cups ( oz/235 g) gluten-free rolled oats
  • 1 cup (6 oz/185 g) chocolate chips, or dried fruit, or 1 cup (4-5 oz/125-155 g) nuts


  1. Place racks in the upper and lower thirds of the oven and preheat to 325°F (165°C). Line 2 large baking sheets with parchment paper.
  2. In a bowl, whisk together the sorghum flour, oat flour, tapioca flour, xanthan gum, baking powder, salt, baking soda, cinnamon, cardamom, and allspice.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed, until light, about 2 minutes. Add the brown sugar and beat until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating until each one is incorporated. Beat in the vanilla just until incorporated. Add the dry ingredients and beat on medium speed just until blended. Add the rolled oats and chocolate chips and mix until incorporated. Let the dough stand for 10 minutes.
  4. With dampened hands, shape the dough into -inch (4-cm) balls. Place the cookies on the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
  5. For chewy cookies, bake until golden and still slightly soft in the center, about 12 minutes. For crisp cookies, bake until golden and just firm in the center, about 14 minutes. Let the cookies cool on the baking sheets on wire racks for 3 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.