Oatmeal Chocolate Chip Cookies



Cookies are a personal thing.  Everyone has their favorite and rarely do two people agree on which kind is best.  When it comes to my preferences I know that my great-grandma Sarah had a little something to do with it.

She baked a mean oatmeal chocolate chip cookie.  Thick and chewy with a perfectly crispy edge and loads of oats.  Luckily my great-grandmother didn’t need a special occasion to bake a batch of these delicious cookies and mail them to us.  One glimpse of that unusually shaped package sitting in our battered green mailbox and I was grinning ear to ear. Great-grandma Sarah already had that reuse-recycle thing down.  She would bake the cookies with Quaker Oats and then use the iconic red, white, and blue canister to package them.  The canister was wrapped with brown paper and taped so diligently that even a determined mail carrier with a sweet tooth would have reconsidered snagging a few.  I assumed my great-grandma was a genius.  I had never seen a package that didn’t have four corners so I was pretty sure that she had created a new invention.  It never occurred to me that she was just raised in an era when nothing was wasted and tight finances motivated ingenuity.  Why buy a mailer or search for a box when you have a perfectly nice cardboard canister waiting to cradle a fresh batch of cookies, protecting them on their journey?

Although I have my memories to guide me, unfortunately I never got a copy of my great-grandma’s recipe.  These Oatmeal Chocolate Chip Cookies have all the qualities that I came to associate with her “perfect” cookies.  I hope that one day my great-grandchildren will race down to the mailbox, looking for a special delivery of these.


Oatmeal Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 12 minutes


  • 2 cups gluten-free certified oats
  • 1 cup all-purpose gluten-free flour mix
  • 1/2 teaspoon xanthan gum or guar gum
  • 1/2 teaspoon baking powder (Hain Brand or homemade for corn-free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup packed brown sugar (I use dark brown)
  • 1/2 cup granulated sugar
  • 1/4 cup light tasting oil of choice
  • 1/4 cup non-hydrogenated shortening (or butter or vegan margarine)
  • 2 large eggs
  • 2 teaspoons vanilla extract (homemade for corn-free) or the pod scrapings of 1 vanilla bean
  • 1 1/2 cups chocolate chunks or chips of choice


  • Preheat oven to 350 degrees F and line baking sheets with parchment paper or silpat mats.
  • In the bowl of an electric mixer, fitted with the paddle attachment, combine the flour, oats, xanthan gum, baking powder, baking soda, sea salt, nutmeg, cinnamon, brown sugar and granulated sugar (dry ingredients).
  • Add the oil, shortening, eggs, and vanilla to the bowl and mix thoroughly for 1-2 minutes on low speed. The dough will be thick and sticky. (If your dough is way too wet, feel free to add one or two more tablespoons of gf flour mix.)
  • Add the chocolate chunks and mix slowly to distribute.
  • Drop rounded scoops of dough (I use a 1.5 tablespoon spring loaded ice-cream/muffin scoop) onto prepared sheet pans.
  • Bake on center rack in preheated oven for 11-12 minutes. The cookies’ edges will just be beginning to firm and the edges will be a golden color.
  • Remove from oven and allow the cookies to cool for 5 minutes before transferring them to cooling racks.
  • Yield: approximately 24 large cookies
  • Storage: Gluten-free baked goods are best kept frozen and reheated as needed. After cooling, I store these cookies in heavy duty ziploc bags so that they are ready to grab anytime.

16 thoughts on “Oatmeal Chocolate Chip Cookies

    • I hope you do get a chance to try it. They are so good. Unfortunately I like them so much that I keep grabbing them instead of eating a decent breakfast! At least they are packed with oats, right??

  1. Your timing is impeccable. I just had a crazy craving for oatmeal cookies, although my boyfriend and I debated whether or not oatmeal raisin or oatmeal chocolate chip was the better cookie. A debate, I fear, that will never be settled because both are equally delicious.

    • That’s funny because I really prefer chocolate chips and raisins in my cookies, but my husband and kids think that’s blasphemy, so sometimes I save a bit of the dough and add in raisins at the end. That way I have at least a few that have both! Thanks for stopping by.

  2. Terris:
    Hi – I have been using your recipes for several months and they are such a godsend. Thank you. However, this is a generic question. Do you know of any blogs or resources where I can communicate with people who have been diagnosed with DELAYED sensitivities to food (such as corn). My daughter took an ELISA/ACT blood test last year and tested as very reactive to corn and onions which are two big ones in addition to other things. I have tried so hard for months to remove all items with either of those from her diet but it didn’t seem to matter. Several months ago, I also removed gluten, casein, soy and tomatoes – she seemed to be doing better off them. But now she seems to be rebounding. I really need to communicate with a person who has experienced DELAYED allergies vs immediate onset and see if her experience is even typical of that. She also tested positive for mild-moderate gastroparesis (delayed stomach emptying) but the question is whether that is the symptom or root cause of her problems. Any advice or help is most appreciated as we are very stressed here. Thank you so much. PS – I am planning on either making your cupcake or donut recipe this weekend. My girls love the pumpkin oatmeal cookies and the chocolate chip ones.

    • Hi Jackie, Thank you for your kind comment and for taking the time to share about your daughter. I think that hearing “stories” through blogs and forums helps others to feel supported and not so alone in their journey. I think that I felt very alone when my son was initially diagnosed and I didn’t have a supportive physician, or group that I could turn to, let alone anyone I knew who had a child with the same issues! Starting this blog was my way of reaching out, but it is only a small piece. Forums may be a great place to connect with others who are experienced in this area. I know of one at Kids with Food Allergies http://www.kidswithfoodallergies.org but I will try to think of more options. There are usually a huge array of topics over in the forums, or you can start your own thread about managing delayed onset allergies. If you want to send me an email (go to “about” page for address), I would be happy to talk too. Most of my son’s allergies are delayed onset and I can share what I’ve learned along the way. Take care and happy baking. I’m so glad that you’ve been enjoying the recipes! Best, Terris

    • I hope you are having a better time with your daughter’s food sensitivities. I feel your pain. I recently found out I have a severe corn (among many others) intolerance and OMG, it is in everything. Yesterday I had a reaction because I ate a slice of cucumber at Wholefoods in their salad bar and forgot that the food grade wax that coats many fruits and vegetables is made from corn. Anything that lists salt or even sea salt or kosher salt is off limits because FDA guidelines allow up to 2% anti caking agent (corn starch or yellow prussiate of soda, both from corn) without disclosure. I had a reaction to Honey and found out that there is a big “honey laundering” problem out there where hidden corn syrup is sometimes illegally being added to get a higher yield. I managed to find a small local supplier who I spoke to in person and found one that was ok for me. And did you know that pure maple syrup is made with a tiny bit of vegetable oil for defoaming? Not on the label, and if they use corn oil, yep, you guessed it. I reacted to one at Trader Joes and found out it had sunflower oil, which I am also reactive to. It drives me crazy not being able to have anything with Vanilla listed in it because the alcohol used usually comes from corn. Anything with the generic term spice or flavor is off limits. Anything with artificial colors or flavors, sweeteners or preservatives are off limits. Even the all natural India Tree food coloring contains glycerin, which can be derived from corn. The Xanthan gum called for in this recipe can come from corn glucose depending on the brand, so be careful. I am pretty new to this, so I am sure there are others out there with more knowledge, but if you are still having problems with your daughter’s symptoms, I would be happy to discuss it with you. My daughters are very reactive to anything with artificial ingredients or any thing with sorbates, nitrites, or sulfites so I know how difficult it can be. We are going to do the Alcat test for my 6 year old and I am hoping it doesn’t reveal a corn sensitivity. I could deal with any other sensitivity for her, but ugh, I can’t imagine how hard it is for you. It is hard enough for myself, but kids food tastes are so hard to please and they get so much uncontrollable exposure to food in school and at friends houses. Not to mention the soaps and lotions and play dough and toothpaste and ugh, all of those other hidden corn sources. Even paper plates and paper food products can contain corn that can transfer to your food. Who knows what else it is hidden in?

  3. I made these over the weekend using both raisins and chocolate chips and they were delicious. My husband and I could not stop eating them.

  4. I only started to eat oatmeal cookies in the early 30s. I didn’t know how delicious they are…until one day I picked one up because all the chocolate chip cookies were out at a party. I was surprised how delicious it was. I didn’t know! I don’t like oatmeal that served for breakfast, so I was hesitant. I can tell your cookies are really delicious from the picture… I need to make one myself one day. My kids are in the same situation as I was in before, they prefer chocolate chip cookies. :/ This is great that you have both in it! :)

  5. I used to make these for my kids for breakfast. The poor things would have to be out the door at 6am every morning to catch the bus. I would load them with dried fruits and nuts, coconut and bittersweet chocolate. A little orange zest. They survived into adulthood and seem to be thriving.

    • Your cookies sound great and I imagine your children enjoyed each and every one! My family just got back from a backpacking trip and we brought a batch of these that I had loaded with some extras (pumpkin seeds and dried fruit). We call them “monster trail cookies” and they really help power you along when doing tough hikes!

  6. Thanks for the recipe. I can’t wait to try it. Watch out for the Xanthan gum if you have a corn intolerance, it can be made from glucose derived from corn.

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