Gluten-Free Oatmeal White Chocolate Chip Cookies
These chewy gluten-free oatmeal cookies are packed with notes of warm cinnamon, toasty toffee, creamy white chocolate & a kiss of vanilla in every delicious bite.
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Servings: 26 -28 Cookies
Equipment
- 1 Large Cookie Scoop (3-Tablespoon capacity)
Ingredients
- 3 cups Gluten-Free Rolled Oats aka Old-Fashioned Oats* (270 grams)
- 2 cups Gluten-Free Measure-For-Measure Flour (240 grams)
- 1 Tablespoon Cornstarch (8 grams)
- 2 teaspoons Cinnamon (use 2 1/2 teaspoons for stronger flavor)
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 1 cup Butter, Softened (226 grams/2 sticks)
- 1 cup Brown Sugar (200 grams)
- ¾ cup Granulated Sugar (150 grams)
- 2 Large Eggs (At Room Temperature)
- 2 teaspoons Vanilla Extract
- 1 ½ cups White Chocolate Chips (225 grams)
- 1 cup Chocolate Covered Toffee Bits - Like Heath English Toffee Bits (240 grams)
Optional, but recommended for the prettiest cookies
- ¼ cup White Chocolate Chips (for garnish)
- ¼ cup Chocolate Covered Toffee Bits (for garnish)
Instructions
- Break Up The Oats. Place the oats in the bowl of a food processor (or the jar of a blender) and pulse a few times to break up the oats. Ideally, you want some whole, and some broken up. This just gives the cookie the best texture. Try not to pulverize the oats into flour as this will drastically change the cookie’s texture.
- Combine Dry Ingredients. In a medium bowl, combine oats, gluten-free flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Whisk until evenly combined and set aside.
- Cream Butter & Sugars. In the bowl of a stand mixer or a large bowl, combine softened butter, brown sugar, and granulated sugar. Cream with the paddle attachment or a handheld electric mixer 2-3 minutes, or until light and fluffy.
- Finish Wet Ingredients. Scrape down the sides of the bowl, then mix in eggs, one at a time, followed by the vanilla extract.
- Add Dry Ingredients. Scrape down the sides of the bowl again, then add the dry ingredients and mix until ALMOST fully combined, with just a few dry patches left.
- Add Mix-Ins. Next, add white chocolate chips and toffee bits and stir on low until just combined and evenly distributed.
- Chill The Dough 1 Hour. Cover the bowl and chill in the refrigerator 1 hour. Do NOT skip this step, or your cookies will spread far too much.
- Preheat & Prep. During the last 30 minutes of the chill time, preheat the oven to 350 degrees F. and line two baking sheets with parchment paper so you can alternate baking sheets with each batch.
- Scoop & Roll Cookie Dough. Use a large cookie scoop to scoop 3-Tablespoon balls of cookie dough. Roll the dough smooth between your hands and place 6 cookie dough balls on a prepared baking sheet.
- Bake, Finish & Cool Cookies. Bake 6 cookies at a time in the preheated oven for 10-12 minutes, or until the cookies are slightly golden brown around the edges and the centers look *just* underdone. (They’ll set more as they cool). Remove from the oven and gently shape with a round cookie cutter into perfect circles, if desired. Garnish with a few more chocolate chips and a sprinkle of toffee pieces, if desired. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Repeat this process with remaining cookie dough until all cookies are baked, alternating baking sheets with each batch so you don’t put cold dough on a hot cookie sheet.
- Serve & Store. Enjoy once the cookies have cooled. Store in an airtight container at room temperature 2-3 days, or freeze up to 2 months
Notes
- Gluten-Free Oats. Be sure to use certified gluten-free rolled oats (sometimes labeled old-fashioned oats) for these cookies. We don’t recommend quick-cooking oats or steel-cut oats for this recipe.
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Flour for this recipe. If you use another 1:1 blend, be sure it contains xanthan gum or the cookies won’t turn out properly.
- Measure Carefully. Metric measurements will make a BIG difference in getting the right measurements, but if you don’t have a kitchen scale, use the scoop and level method to measure the oats and flour. Spoon flour into the measuring cup, then level it with the back of a knife. (Rather than using the measuring cup to scoop flour–which packs in extra flour)
Video
Find the recipe:
sweetsandthankyou.com/cinnamon-white-chocolate-chip-oatmeal-cookies/