THE BEST, easy, chewy, oatmeal cookies: regular or GF*


Okay, oatmeal chocolate chip cookies may not be Italian, but these are so good I had to write about them and share the recipe! * Gluten free cookies pictured.

I have tried to limit my gluten the for the last five years so when I come across a naturally gluten free recipe, I love to highlight that! (Try my Amaretti Crostata recipe! ) Nothing is better for someone trying to avoid gluten than a recipe that has never had gluten in it in the first place! Now taking recipes that normally have gluten in them and adapting them is a whole other story!

So, if I develop a recipe that is gluten free and tastes just as good as the original, I get excited because I can eat it and my family loves it too! (Try my GF Apple Cake)

This is one of those recipes! But, if no one in your family is avoiding gluten, just use all-purpose flour for a delicious cookie, but I think the gluten free, with oat flour are much better and chewier!

This recipe doubles very easily, and the cookies freeze beautifully. My kids may not be home much these days, but when I post pictures of cookies on Instagram, they expect a care package next time they are home… so, I always have homemade cookies in the freezer!

Try the recipe and let me know what you think!

Ciao for now, Natalina

P.S. I always try and use basic, naturally, gluten free flours with nothing I can’t pronounce!

BEST chewy, chocolate chip, oatmeal cookies; regular or gluten free (gluten free pictured)

Chewy, oatmeal, chocolate chip cookies with or without gluten!


  • 1 cup unsalted butter softened, not melted
  • 1 cup white sugar
  • 1 cup brown sugar loose, not packed
  • 2 eggs large size
  • 1 tsp vanilla extract
  • 2 cups all purpose flour* *oat flour for gluten free
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 cups large flake oatmeal* or rolled oats* *gluten Free for GF recipe
  • 1 cup semi sweet chocolate chips


  • Preheat the oven to 350 degrees F.
  • Cream together the sugars and softened butter by hand or using a mixer.
  • Add eggs 1 at a time and the vanilla, beat well in between.
  • In a sperate bowl mix the flour, salt, baking soda and baking powder.
  • Add the dry to the wet in a few additions, mixing well.
  • Add the oats and chocolate chips and mix well to incorporate.
  • Scoop out 1 inch diameter balls or make them and roll them.
  • Place on a silicone matt or parchment paper lined cookie sheet, spread out well.
  • Bake between 12-15 minutes (12 minutes in my convection oven) until browned slightly. They might look slightly underdone still, but that is ok if you want them chewy!
  • Slide the parchment or silicone onto a cooling rack. Wait until completely cool to remove or they will fall apart.
  • Cool completely on a rack before stacking or storing. Enjoy the chewy goodness!
Author: Natalina Campagnolo
Course: Dessert, Snack
Cuisine: American
Keyword: Bakery, glutenfree, Quick & Easy, Recipe
Bringing Homemade Back Since 2011
Natalina Bombino Campagnolo Inc.
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