First, the recipe:
Prep Time: 15 minutes Cook Time: 12 ish min Makes: 42 (ish)
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups 1 to 1 GF flour (I use Bob’s Red Mill or Domata)
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats (Your favorite GF oat)
- 1 cup semisweet chocolate chips
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then vanilla. Combine the flour, baking soda, and salt in separate bowl; stir into the creamed mixture until just blended. Mix in the quick oats, and chocolate chips. Drop by spoonfuls (or whatever size you want) onto parchment paper covered baking sheets.
- Bake for 12 minutes in the preheated oven. (I usually have to bake them for about 3-5 more minutes but I’m not sure if that’s because of the GF or my oven.) Look for them to be browned at the edges but not all the way through. They will harden more after being taken out of the oven.
Note: This recipe makes a lot of cookies so I usually do a half batch
There is nothing I hate more than opening a recipe on Pinterest only to be linked to a blog where I have to scroll through a million years of personal backstory before I finally get to the instructions. So I’m going to front load all of that for you.
This is definitely a recipe triumph but mostly because I’ve made it before. When I first made these cookies (found here on Allrecipes), I made them gluten-full. They were a gift for a friend and I didn’t wasn’t going to eat any so I figured I’d save a little money with the gluten-full flour. But they looked so delicious I *had* to give them a gluten free try. And it was super easy!
These cookies are a recipe I return to over and over again. The ingredients are simple and, because I almost always keep chocolate chips on hand, I can whip them up without a trip to the store.
Since this is a frequently made, fairly simple recipe, I didn’t document the process as much. But here are some behind the scenes tips and tricks:
I usually use a hand mixer up until after the mixing in of the dry ingredients.
Then I’ll use a big ol spatula to mix the chunky ingredients in. The original recipe calls for walnuts but I like to leave that out in favor of a few extra sprinkles of chocolate chips.
You’re going to want to give them some space because these cookies like to spread. Though even if they end up sticking together they’re pretty easy to separate after the oven.
The biggest trick is knowing when they’re done. I find the cooking time isn’t super reliable so I have to set consecutive 1-3 minute timers and just keep an eye on them. I also find that on the softer side is better because, as they cool, the cookies tend to get crisper anyway.
And there you have it! One of my favorite go to recipes and my first Recipe Triumphs and Tragedies post.
Gluten Free Gal 