Let me introduce you to my favorite, THE BEST, chocolate chip oatmeal cookies.
I'm not one to go for a gluten-free style cookie, but having the flours shortage this past spring from the quarantine forcibly change that.
Oatmeal takes up the bulk of the dry ingredients, and a good glob of peanut butter helps it all stay together...so basically they're super good for you 😉 The peanut butter is pretty mild, so I don't really consider it to be a peanut butter dominant cookie. I think too much peanut butter can sometimes be so sickening!!!
I make this chocolate chip oatmeal cookies recipe for EVERYONE. Seriously, it's my favorite cookie recipe I've ever created. They're amazing because if I didn't tell you they were gluten-free, you wouldn't know 🙂
Chocolate Chip Oatmeal Cookies Ingredients
- Brown sugar- the molasses in brown sugar gives anything a super chewy texture!
- Butter- I'm sorry but its just not a cookie without a bit of butter 😉
- Peanut butter- you want the creamy, smooth kind, not the chunky! I also use Costco brand pb but honestly any brand will do.
- Egg- just 1 is needed! Because these cookies don't use any regular flour, you need some extra binding to make sure our cookies stay together!
- Chocolate chips- I would be concerned if a chocolate chip cookie didn't have chocolate chips in it.... use a good quality dark chocolate, it will be worth it!
- Baking powder- helps our cookies rise and spread when they're in the oven. Gluten-free cookies have a hard time spreading so this helps with that.
- Quick oats- literally any brand will do! I have used the generic store brand or Quaker is always a good choice!
How to Make Chocolate Chip Oatmeal Cookies
- In a medium bowl or mixing bowl, add the butter, peanut butter and brown sugar. Combine together with the paddle, or if mixing by hand, use a wooden spoon.
- Add the room temperature egg.
3. Combine the egg into the butter mixture until completely combined.
4. Add the quick cook oats, baking powder, salt, and chocolate chips. Mix to combine fully.
5. Scoop the cookie dough onto a parchment lined tray.
6. Use the back of a measuring cup to press down the top of each dough ball to make it flat. Freeze before baking.
Frequently Asked Questions
- Can you freeze chocolate chip oatmeal cookie dough? - ABSO-FREAKIN-LUTELY!!!! I'm dead serious when I say that I ALWAYS have a bag of these babies ready to go. Best way to do it? Scoop your dough onto a parchment lined sheet tray and place in the freezer for 20-30 minutes or until the balls are completely frozen. Then transfer them all to a freezer zip lock bag or container and have them ready to go whenever you get a craving.
- Can the cookies be made without a mixer? - YES! All you need is a large bowl and a handy wooden spoon to do the mixing.
- Can I use almond butter instead of peanut butter?- I can't personally say that I have made these with success, but since they're basically the same thing, I could assume it would work just the same!
- Are these cookies chewy or crunchy?- They are definitely soft and chewy! You can obviously bake them a few minutes longer to get more crispy edges if that's the way you roll!!!
Got a serious cookie craving? Check these recipes out!
- Salted Caramel Popcorn Cookies
- Espresso Chocolate Chip Cookies Recipe
- Double Chocolate S'mores Cookie Recipe
- Chocolate Snickerdoodle Cookies (no cream of tartar!)
- Soft and Chewy Strawberry Cookies
- Dark Chocolate Churro Madeleine Cookies Recipe
- Chocolate Chip Oreo Crumb Cookies
- Creme Brûlée Thumbprint Cookies
The Best Chocolate Chip Oatmeal Cookies
- 4 tablespoon butter, room temperature
- ¼ cup cold peanut butter
- ¾ cup dark brown sugar
- 1 egg, room temperature
- ¾ teaspoon baking powder
- 1 ½ cups quick cook oats
- ¾ cup dark chocolate chips
- ¼ teaspoon salt
- In a mixing bowl, add the butter, sugar and peanut butter. Cream together with the paddle. Scrape down the bowl with a spatula to make sure everything is mixed.
- Add the egg and mix until well combined.
- Add the oats, baking powder and dark chocolate chips. Mix well to combine.
- Scoop onto a parchment lined baking tray and use the back of a measuring scoop to press the cookies to have a flat top. Place the tray in the freezer. While the dough freezes, preheat the oven to 350 degrees F.
- Bake the cookies for 16-17 minutes, or until the edges are golden brown and the middle doesn't look wet.
- Let cool on a rack completely before removing from tray. Enjoy!!