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 hamburger buns! We even have no-rye rye bread—and everything in between! 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!
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. AmIright?!
New York Times-Style Gluten Free Oatmeal Chocolate Chip Cookies
1 cup (140 g) all purpose gluten free flour (I used my mock Better Batter)
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 cup (175 g) Gluten Free Bread Flour*
1 1/2 tablespoons (14 g) cornstarch
1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon kosher salt
2 cups (200 g) certified gluten free old-fashioned rolled oats
3/4 cup (150 g) granulated sugar
3/4 cup (164 g) packed light brown sugar
16 tablespoons (224 g) unsalted butter, at room temperature
1 egg (60 g) plus 1 egg yolk (30 g) at room temperature, beaten
1 teaspoon pure vanilla extract
10 ounces bittersweet chocolate disks
*BREAD FLOUR NOTES
- 1 cup (140 g) Gluten Free Bread Flour, as discussed more fully on pages 8 to 10 of GFOAS Bakes Bread, contains 100 grams Mock Better Batter all purpose gluten free flour (or Better Batter itself) + 25 grams whey protein isolate (I use NOW Foods brand) + 15 grams Expandex modified tapioca starch.
- For a calculator that helps you build the flour without math, please see my Gluten Free Flour page.
- If you would like to use Ultratex 3 in place of Expandex, please see #6 on my Resources page for 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.
Adapted from my recipe for Gluten Free New York Times Chocolate Chip Cookies, which was adapted from the famous New York Times Chocolate Chip Cookie recipe.
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!
Nicole Hunn says
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 :)
Nicole Hunn says
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. ;)
Jennifer S. says
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!
Nicole Hunn says
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!
Jennifer S. says
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!
Pamela F says
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!