These oatmeal chocolate chip cookies are delicious and chewy. They are also gluten-free, but you would never know it! Packed with oats and made with oat flour, they've also got extra protein and fibre in every bite. They're so good, you might want to eat one for breakfast!
Course Dessert, Snacks
Cuisine Western
Keyword breakfast cookies, easy gluten-free, gluten-free, gluten-free cookies
Combine the dry ingredients in a bowl and whisk together; set aside.
In a mixing bowl, combine the melted butter, light brown sugar, and sugar. Beat well with a whisk or mixer until mixture is well blended.
Add the egg, milk, and vanilla extract to the butter-sugar mixture and beat well.
Add the dry ingredients to the bowl with the wet ingredients and use a rubber spatula or wooden spoon to mix into a dough.
Fold the chocolate chips and rolled oats into the cookie dough.
Scoop cookie dough onto a parchment lined baking sheet. Bake for 10-11 minutes. Cookies will be slightly soft in the middle.
Let cool 5 minutes on the pan before transferring to a cooling rack or a sheet of foil set on the counter to cool completely.
Notes
Dry ingredients are best measured by weight for greater accuracy.
½ cup butter = 113 grams
¾ cup chocolate chips = 115 grams (approximate)
1 ¼ cups rolled oats = 130 grams (approximate)
Omit the chocolate chips if you want plain oatmeal cookies.
Substitute the chocolate chips with an raisins if you like oatmeal raisin cookies.
If you prefer a thicker, mound-like cookie, increase the rolled oats to 1 ¾ cups and the cookies will not spread as much.
Pre-scoop cookie dough and freeze on a plate of sheet pan then transfer dough to a resealable bag to store in the freezer. Then bake only as many cookies as you want to eat!