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Gluten Free New York Times Oatmeal Chocolate Chip Cookies
Updated Sep 09, 2024
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Great recipe – the cookies are crisp but not crumbly and don’t have the typical GF cookie mouthfeel. I used the King Arthur bread blend as I didn’t have the ingredients to make my own, but will definitely try it again when I do. In the meantime these are delicious!
Chocolate chip oatmeal are (were?) one of my favorite cookies! When i was diagnosed that honor was transferred to your checkerboard cookies, occasionally rolled out and cookie cut and occasionally made without the chocolate :) I tried your other oatmeal cookie recipe and they always turned out more chewy-granola style than cookie style. Now that i have a scale and have gotten better at baking i think i will need to give these a try. They definitely look worth turning on the oven. Even with the 100+ degree heat we’ve been having. Thank you!!
It’s been 80+ degrees at 6am, but these look “oven worthy”. (Seinfeld reference) My family loved the regular chocolate chip ones!
Oh, I get the Seinfeld reference. And I thought of myself as I was posting this, Michelle!
Okay! I can do that!
Why not bake at 4:30 am? :)
I baked bread at 6:00 am yesterday, promised the family no more 4:30am baking days!
These look so good, tomorrow is baking Hamburger Buns so I may well be making cookies too :)
Sounds like a plan, Lucy! And if it’s a problem for your family that you’re baking early, tell them that should be their worst problem. ;)
Yummy, yum, yum. My lunch plans were cancelled for today so guess what I’m going to mix up today to bake at 6am tomorrow??? you got it some of these cookies and oh yeah, some ricotta bread too! :)
Mmmm…. ricotta bread!
Oh that ricotta bread is such a soft and wonderful loaf, Jennifer. Can’t say I blame you! ;)
I’m SO not into making my own flour mixes. There’s a number of reasons for that choice. That said… I use King Arthur all purpose mix for most things. Would I be okay to buy a bread flour as well? Is there one you’d recommend? I’ve seen Pamela’s at my Whole Foods. Thanks!
I would not suggest it. Nicole’s bread flour mix is needed for her recipes to work and boy do they turn out awesome!!!
I hear you about NOT wanting to make flour mixes – I do. It’s a pain, who wants to buy all that crap? I didn’t either and then I did, I didn’t die, and it’s been pretty ok. YOU CAN DO IT!
If you are not into making up your own flour blend… start with Better Batter gluten free flour as your base and then use it for the flour base along with the whey protein isolate and Expandex to make up the bread flour. It is worth the extra effort to get the results that Nicole brings us in these wonderful recipes.
I buy Better Batter online in bulk, so the price is the same of less than King Arthur or Pamela’s with much better results. Pamela is absolutely correct- it makes a huge difference!