Gluten Free New York Times Oatmeal Chocolate Chip Cookies
These gluten free New York Times oatmeal chocolate chip cookies are big, thick cookies that are crispy outside and chewy inside.
Yield: 9 large cookies
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.
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Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!