03 Sep Ooey Gooey Chocolate Chip Oatmeal Cookies -Gluten Free!
The smell of chocolate and sugar wafts through your home. Giddy anticipation fills you, almost done! Your tiny feet pitter-patter through the kitchen to the warm oven. You peer through the double pane glass to the racks in the oven; flour, butter, eggs, sugar and chocolate creating a miracle inside. The essence of the chocolate chip cookies fills your lungs.
We all have this memory -as a child making cookies with our parents or older siblings. I remember on friday nights making this recipe, standing on a step stool so I could see over the counter as my brother watched movies into the evening. A multi-tasker even before 10! This recipe is originally from the children’s version of Company’s Coming. I have adapted in to suit my own specifications, and I urge to you change it as you see fit!
As with most cookie recipes, mix the first five ingredients in a bowl. If you need to melt down your butter to mix it with a spoon, don’t worry as well be freezing the dough later!
For flour I use Namaste’s Perfect Blend All Purpose from Costco -do note that the packaging is a little different at Costco. It’s amazing for muffins, pancakes, and guess what?! Cookies!!!
Add your flour, baking soda, and salt. The key is to use a salt grinder. The one I have is a clear glass one that usually comes with salt in it. It’s a looser grind, so the particles are bigger. This means that every so often you’ll get a bit of salt on your tongue which accents the sugar and the flavours. Try it! I’m telling you it’s AMAZING.
Because of the amount of sugar in the recipe, I definitely suggest going with a dark chocolate chip. I always go for natural chocolate chips. Have you ever read the label on your chocolate chips? Notice how it says sugar first? Some of them even have “chocolate flavouring.” Go for a brand that has chocolate or cocoa powder in the first ingredient. Or if you want to get super decadent, chop up a dark chocolate bar. You won’t regret it, I promise.
Another trick; double or triple your recipe. Why? We’re freezing it. For the perfect consistency with the cookies they’re best cooked from frozen. Save yourself additional work later since you’ve got the mess going now. Later on you could bake as little or as many cookies as you like!
Take a sheet of plastic wrap about 20″ long, and lay it on your counter. Grab and handful -or two- of the cookie dough and line it down the centre. You wan’t the thickness to be about 1 1/2″. Take the far side of the plastic wrap and pull it towards you, rounding over the edge. Take the near side and pull it away from you, rounding the near side. Then wrap the plastic around it and hold it up in the air by one end. Spin the dough so it creates and end, and do the same for the other side. Lay the cookie dough rolls flat in your freezer. They’re usually frozen in about 2 hours.
Preheat oven to 350. Remove the dough from the freezer, and cut into 1″ slices. The BEST way to cook them is on a pizza stone. You can find some in my Etsy store! I preheat the stone with the oven, and place the cookies directly on the stone -no greasing necessary. Bake for 8-10 minutes. You want to remove them from the oven as soon as you see the bottoms start to brown. The colour will be very slight, so sometimes I actually remove them from the oven and lift to see if the bottom is golden. They made need to set up for a few minutes before you move them as they will be quite soft still.
- 1 c. butter
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 large eggs
- 1 tbsp. vanilla
- 2 ¾ c. flour
- 3/4 cup quick oats
- ¾ tsp. baking soda
- ¾ tsp. salt
- 1- 1 1/2 c. semi-sweet chocolate chips
- Mix first five ingredients. Add flour, baking soda, salt & mix thoroughly. Mix in oats, then fold in chips.
- Lay out a long piece of plastic wrap. Put dabs of cookie dough down on wrap in a line. Wrap the plastic around dough into a tube- make sure you don't get the plastic wrap stuck in the dough! Freeze for at least 3 hours.
- Remove from freezer and cut into 1" sections. Place on a greased/lined cookie sheet1-2" inches apart. Bake for 8-10 minutes at 350. The very bottom edges should be slightly golden and the tops transparent -do not overcook!
- If not freezing roll into balls (about 1 1/2 tbsp per cookie) and bake for 8-10 minutes.