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Table of Contents
First, there came Gluten Free on a Shoestring Bakes Bread, which brought us gluten free bread flour. Then, there came lots of the bread recipes that we thought we’d never, ever have again. We have real soft gluten free hamburger buns! And classic thick and chewy gluten free chocolate chip cookies. So why not the famous New York Times chocolate chip cookies? Don’t mind if we do… Well, if we can have those cookies, then why can’t we have these cookies—gluten free oatmeal cookies that are crispy on the outside, soft on the inside and as big as big can be? We can!
I know it’s summer (at least if you’re reading this around when I’m writing it!). I know you don’t really want to turn on that ol’ oven of yours. But know what I also know? You’ll do it if you have the proper motivation. I present to you just that motivation.
If you’ve tried the more classic chocolate chip version of these cookies, a few words about the differences: they still need bread flour, but they don’t spread exactly the same way. I’ve tried these a million different ways (just ask my children and their friends, who ate every version without complaint!), and this is how they work best. Promise! If you’d like a thick and chewy oatmeal cookie that doesn’t call for any rice-based flour blend and love peanut butter, try our gluten free monster cookies instead.
Just 15 minutes in the oven, and you’re rewarded with (apologies to my other favorite gluten free oatmeal cookie recipe) the very best gluten free oatmeal cookie you’ve ever had. And since you make the cookie dough ahead of time and allow it to chill in the refrigerator before baking, it’s downright convenient to make them at 6:00 am, before the heat of the day sets in.
Gluten Free New York Times Oatmeal Chocolate Chip Cookies
Tell Google you trust GFOAS!
Ingredients
- 1 cup (140 g) all purpose gluten free flour blend, (I used Better Batter)
- ½ teaspoon xanthan gum, (omit if your blend already contains it)
- 1 ¼ cup (175 g) Gluten Free Bread Flour, (you must use this blend; please click thru for details)
- 1 ½ tablespoons (14 g) cornstarch
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 cups (200 g) gluten free old-fashioned rolled oats
- ¾ cup (150 g) granulated sugar
- ¾ cup (164 g) packed light brown sugar
- 16 tablespoons (224 g) unsalted butter, at room temperature
- 1 (50 g (weighed out of shell)) egg, at room temperature, beaten
- 1 (25 g) egg yolk, at room temperature, beaten
- 1 teaspoon pure vanilla extract
- 10 ounces bittersweet chocolate disks
Instructions
- In a large bowl, place the all purpose flour, xanthan gum, bread flour, cornstarch, baking soda, baking powder, salt and whisk to combine well. Add the oats, granulated sugar and light brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar.
- Create a well in the center of the dry ingredients and add the butter, egg, egg yolk, and vanilla, mixing to combine after each addition. The dough will be thick.
- Add the chocolate disks, and mix until they are evenly distributed throughout.
- Wrap the cookie dough tightly in plastic wrap and refrigerate, ideally for 24 to 72 hours.
- On baking day, preheat your oven to 350°F. Line two large rimmed baking sheets with unbleached parchment paper. Divide the dough into 9 balls, each about 3 1/2 ounces (the size of generous golf balls), press them down into disks about 3/4-inch tall and place about 2 inches apart from one another on the prepared baking sheets.
- Place in the preheated oven and bake until golden brown all over but still soft toward the center (about 15 minutes).
- Allow to cool on the baking sheet for at least 10 minutes, or until set, before transferring to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!