Soft and Chewy Chocolate Chip Cookies

cc oats cookies I tried a new recipe today! I really enjoyed it. Just put my own spin on it. So, here it is: Martha Stewart’s Soft and Chewy Chocolate Chip Cookies. I pretty much followed her recipe except for a few things.. First, I halved the recipe. I often half recipes, so I am not wasting ingredients on something that I will end up throwing out (if I don’t like it, etc). Secondly, I did something I hadn’t actually done before. I decided to throw in some quick oats to make the cookies a little bit healthier and give it some fiber. Then, I just didn’t measure vanilla extract, so it probably has much more than the recipe called for.


  • 1/2 cup (1 stick) salted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 cup light-brown sugar
  • 1.25 cups gluten free all-purpose flour (with a small amount of xanthan gum added – 1/4-1/2 teaspoon)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pure vanilla extract (at least, I didn’t measure it)
  • 1 large egg
  • 1/2 cup gluten free quick oats
  • 1 cup semisweet chocolate chips

So, here’s how I decided to do it:

  1. Melted the butter and mix the sugars in. (It was 1:30 in the morning when I made these babies, so I am sure my family appreciated the “no mixer” required aspect of how I made it.)
  2. In a small bowl, whisk gluten free flour, xanthan gum, salt, and baking soda.
  3. Add in vanilla extract and a large egg.
  4. Add in the dry ingredients you have mixed.
  5. Once completely mixed, add in oats.
  6. Finally, add in chocolate chips.
  7. Allow it to chill for 30 minutes in the refrigerator(yours may not require it, mine did)
  8. Bake at 350 degrees for 10 mins – roll into 1.5 inch balls, bake them until the edges are golden broken. They should be soft in the middle.