THE BEST Oatmeal Chocolate Chip Cookies, made gluten-free. They’re perfectly chewy, full of oat-y texture, and loaded with chocolate chips. Plus, you only need one bowl to make them!

Front-facing view of a Gluten-Free Oatmeal Chocolate Chip Cookie, warm from the oven and broken in half, in front of a bottle of Rosa Brothers milk.

Whenever I think of my grandpa, I think of these Oatmeal Chocolate Chip Cookies. They were his recipe, and it seems like whenever he was around, so were they. He always had a batch of them on hand, because no meal was ever complete without a homemade oatmeal cookie to polish it off. And to this day, I swear I haven’t found a better recipe.

Overhead view of gluten-free Oatmeal Chocolate Chip Cookies, arranged in a grid on a crinkled sheet of white parchment paper.

I was probably in junior high or high school when I wrote this recipe down on the small index card I’ve been referencing for the past 10+ years. It’s the last time I remember making these cookies with him, and I can still recall him sampling the chocolate chips the entire time (because we obviously had to test them repeatedly to make sure they hadn’t gone bad during the process). It’s one of my favorite memories of him, and one I think about every time I make these cookies.

Overhead view of gluten-free Oatmeal Chocolate Chip Cookies arranged in a grid on a crinkled sheet of white parchment paper, surrounding by two bottles of milk, paper straws, a cookie on a plate, and a handwritten recipe card.

I’m clearly very partial to these cookies for sentimental reasons, but I also whole-heartedly believe they’re the best of the best. They start out with a rich base of salted butter and brown sugar, to amplify the flavor of all the oats you’ll mix in. And speaking of oats – these cookies are LOADED with them. They’re soft but perfectly chewy, with just the right amount of texture thanks to all those oats. They’re also stuffed with all the chocolate chips you could possibly want, because these cookies are very much about two star ingredients: oats and chocolate chips.

Overhead view of a white bowl filled with gluten-free oatmeal chocolate chip cookie dough, and a wooden spoon being used for mixing.

Here’s How to Make the Best Oatmeal Chocolate Chip Cookies:

Use salted butter: Most baked goods call for unsalted butter, but in this recipe you absolutely want to use salted. It amplifies the flavor of the cookie dough in a way unsalted butter just can’t.

Oats > Flour: The ratio of oats to flour used in this recipe is what makes these cookies stand out. They’re *almost* more oat than cookie, but in the best way possible, with a perfectly chewy texture. (And really, if you don’t want the oats to shine, why are you making oatmeal cookies?!)

Your chocolate matters: Sometimes you can get away with using good chocolate chips in a recipe, and sometimes you need great ones. In this case, it’s the latter. Splurge on your very favorite chocolate chips, or better yet, chocolate féves, for this recipe. I’m partial to Ghirardelli’s Bittersweet Chocolate Chips – it’s how my grandpa did it, and it’s the only way that feels right to me.

Chill your cookie dough before baking: It’s not mandatory, but for the thickest possible cookies, you should chill your dough first. The best part about this? Once the dough is frozen, you can store the pre-shaped cookie dough balls in your freezer for ready-to-bake cookies STAT.

Overhead view of gluten-free oatmeal chocolate chip cookie dough balls, arranged in rows on an old metal cookie sheet, along with a spoon used for scooping the dough.

Hungry for more Chocolate Chip Cookie recipes? You might also love these:

Cranberry Chocolate Chunk Oatmeal Cookies: Another oatmeal favorite, but with the addition of dried cranberries for a tangy twist!

Salted Chocolate Chip Cookies (gluten-free): Just your classic chocolate chip cookie, made gluten-free, with golden-brown edges and soft centers.

Soft and Chewy Chocolate Chip Cookies: The ultimate super-soft, super-chewy, heavy-on-the-chocolate Chocolate Chip Cookies.