These thick Oatmeal Chocolate Chip Cookies loaded with oats and semi-sweet chocolate chips are absolute perfection. You'll enjoy this soft and chewy classic cookie with crispy edges so much.
And BTW your home will smell absolutely amazing while baking these.
You gotta try these cookies; they are a dream come true. Stir together a batch of these cookies to share with your loved ones today.
And let's be real-- we're always in the mood for these cookies.
Bonus idea-- we like to bake a double batch of the Oatmeal Chocolate Chip Cookies and freeze some. They travel well in an airtight container for flying, during long road trips, or overnight at Grandma's.
Cookie Ingredient Notes and Brand Suggestions
Get more info on the ingredients in the recipe card at the bottom of the post.
- granulated sugar
- brown sugar-- packed
- dairy free butter-- room temperature; our favorite brand is Earth Balance Buttery Sticks
- eggs-- room temperature
- vanilla extract
- gluten free all-purpose flour-- we use Bob's Red Mill Gluten Free 1 to 1 Baking Mix; this does contain xanthan gum
- xanthan gum-- omit if your all-purpose flour contains this or guar gum
- gluten free old-fashioned rolled oats-- our go-to brand is Bob's Red Mill Gluten Free Old Fashioned Rolled Oats. You can also use Gluten Free Quick Cooking Rolled Oats.
- instant vanilla pudding--we use the 3.4 ounce Kraft Instant Vanilla Pudding box; here is their allergen statement
- baking soda-- this loses its potency after the container has been opened for 6 months. We recommend labeling your container with the date when opening a new one.
- kosher salt
- dairy fee semi-sweet chocolate chips-- we enjoy the traditional size of chocolate chips in this cookie recipe so we use the Nestle Toll House Allergen Free Semi-Sweet Chocolate Chips. We purchase them at Walmart. You can also use Enjoy Life Semi-Sweet Mega Chunks or Mini Chips.
- electric stand mixer or handheld mixer
- cookie baking sheets
- silicone baking mats or parchment paper--we love using precut parchment paper
- cooling racks
For this family favorite cookie recipe, we made gluten, dairy, and soy free substitutions from a similar recipe posted by the Cocoa & Ash website.
frequently asked questions
can I use quick oats
Yes, you can use either gluten free quick rolled oats or old-fashioned rolled oats in this recipe. The biggest difference between the two is texture. Old Fashioned Rolled Oats will give the cookie a more hearty, chewy texture, so we use these oats.
what gluten free flour should I use
The favorite brand around our home is Bob's Red Mill Gluten Free 1 to 1 Baking Flour. In our local grocery stores, it's so expensive to buy this flour individually.
So we found we can save so much money buying it in these awesome 25 pound bulk bags. When kept in a cool, dry place, this flour lasts for months.
But if you're like "whoa that's too much flour", then check out this other bulk deal. You can still save money by buying it in smaller bulk packages here.
is instant vanilla pudding gluten free
If you don't feel comfortable using this as an ingredient or you are quite sensitive to cross contamination, we suggest baking these soft chocolate chip cookies instead or the cookies mentioned below.
can I bake these ahead of time
These are best within 2-3 days of baking. Honestly they never last longer than a day in our home. After the cookies have completely cooled, transfer them to an airtight container on the counter.
can these cookies be frozen
Yes, they can be. Oftentimes we bake a double batch and freeze one for an upcoming trip. These are delicious cookies to enjoy on road trips, when flying, or staying in a hotel.
More cookie recipes
- no bake cookies-- this old-fashioned family recipe is made with ingredients you already have on hand. And they're as good as you imagined-- delicious bits of chocolate and peanut butter covered oats formed into round-shaped cookies everyone loves.
- soft chocolate chip cookies-- soft, mouthwatering, and full of so much chocolate, these cookies are amazing right off the cookie sheet
- fudgy brownie cookies-- fudgy cake-like cookies with chewy edges and soft middle make these cookies just like brownies but in a yummy cookie form
- sprinkle chocolate chip cookies-- colorful sprinkles add festive pizazz to this chocolate chip cookie recipe
- monster cookies-- loaded with gluten free oats, creamy peanut butter, crunchy chocolate candies and semi-sweet morsels, these cookies are even soy free too
- heart-shaped peanut butter cookies-- hello gorgeous-shaped peanut butter cookies that are always so soft and delicious they have everyone swooning for another
- soft gingerbread cookies-- taste so light and sweet with the right amount of spice every time. Youâ€™ll be surprised how easy this cookie dough is to roll out, and we use it for our homemade gingerbread house recipe
- soft sugar cookies-- here's our go-to sugar cookie recipe that works perfectly with any cookie cut-outs
- pumpkin cookies with cream cheese frosting-- each cookie is full of sweet pumpkin, spices, and topped with a dreamy cream cheese frosting. You won't believe these are gluten and dairy free.
This basic cookie recipe is really anything but that.
You'll think these are the best Oatmeal Chocolate Chip Cookies too. They taste like you just picked them up from the bakery.
Those crispy edges and chewy centers with semi-sweet chocolate and rolled oats are amazing.
You'll find so many more homemade recipes on our website-- have you snooped around yet? Do now and pin next weeks meals.
And did you notice our cooking and baking videos on every recipe post? We want to share with you how enjoyable cooking and baking gluten and dairy free can be.
Oatmeal Chocolate Chip Cookies
- ¾ c granulated sugar
- ¾ c brown sugar packed
- 1 c dairy free butter room temperature, suggestion in post
- 2 eggs room temperature
- 2 teaspoon vanilla extract
- 1½ c gluten free all-purpose flour spooned and leveled method, suggestion in post
- 1 teaspoon xanthan gum omit if your gf all-purpose flour contains this
- 3 c gluten free old fashioned roll oats gf quick oats works too, suggestion in post
- 3.4 ounce package instant vanilla pudding
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz package dairy free semi-sweet chocolate chips suggestions in post
- Preheat oven to 375°F. Line 2 cookie baking sheets with silicone baking mats or parchment paper; set aside.
- In a standup electric mixer or large bowl with a handheld mixer, beat together the sugars and butter until well blended.
- Then add in the eggs and vanilla extract. Scrape down the sides and bottom of the bowl as needed. Set aside.
- In a large bowl, combine all the dry ingredients.
- Slowly add the dry ingredients into the wet ingredients and combine.
- Then stir in the chocolate chips.
- Scoop out large dough balls (about the size of a golf ball) and drop onto cookie baking sheets. These cookies do not spread much so we place a dozen cookies on each cookie sheet.
- Bake at 375°F for 11-12 minutes. Remove the cookies when the edges look slightly golden while the middle looks soft. The cookies will finish baking while cooling on the cookie sheets for 10-15 minutes before removing to a cooling rack.
- Once completely cooled transfer cookies to an airtight container.
- Store cookies 2-3 days on the counter or freeze up to 2 months.
Keep scrolling to sign up for our exclusive emails below.