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When I was pregnant with my son I craved my mother-in-law’s homemade chocolate chip cookies. However, at the time, she lived in Texas and I live in Ohio so getting access to these suckers was not easy…We couldn’t risk shipping, cross-country, as my son was born at the end of the summer and, chocolate chip cookies would not do well on a trip during the hottest months of the year in both states. Alas, I had to wait until she came to Ohio to visit.
You may be wondering right now…“Why didn’t you just make them yourself?” I’ll give you the short version of a very long, unpleasant pregnancy…Bottom line. I could barely keep any food down, let alone cookies. So, even with the recipie I was still out of luck. At least until baby boy arrived and let me eat again.
When I arrived home with our new bundle I found a sweet, white bakery box with sitting on our kitchen counter. It was about to get real!!! I set the baby carrier down and went in for the cookie kill. You can imagine my SURPRISE and DISAPPOINTMENT when I opened the box only to find tiny ants crawling all over my precious cookies. I’m not ashamed to admit I had a fleeting thought I could just brush them off and carry on with my cookie binge-fest, but this, I realized would be what an irresponsible and slightly disgusting new parent would do. So the ENTIRE box went into the garbage. Welcome to parenthood.
In typical parental fashion, as time goes, after you bring home your first child sleep becomes the only thing you crave while the luxury of a homemade chocolate chip cookie awaits on the back burner of life.
Here is life 9 years later…Don’t worry, I HAVE had chocolate chip cookies in the past 9 years…and another kid, and a gluten intolerance…so much has changed…This recipe is inspired from my mother-in-law’s original recipe but slightly modified to accommodate my gluten free needs. And I’m happy to say, I can eat them WHENEVER I want!!!
Ingredients: This recipe makes 20-24 cookies.
- 1 & 1/3 cups gluten free all purpose flour (I use Pillsbury)
- 1/4 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/4 cup JELLO vanilla pudding mix
- 1/2 cup butter
- 1 large egg
- 1/2 tsp. vanilla
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 cup chocolate chips (I used Enjoy Life Semi-Sweet Chocolate Chips)
- 1/4 cup quick cook oatmeal
Directions: Preheat the oven to 375 degrees.
- Cream together the butter, vanilla, sugar, brown sugar, and egg. The mixture should begin to look fluffy not runny.
- In a separate bowl sift together flour, salt, baking soda, and cinnamon.
- Slowly add the flour mixture to the butter mixture on low speed. Increase to medium when the flour is incorporated. Mix just enough for all ingredients to blend together evenly.
- Add the chocolate chips and oatmeal and mix on low, one last time to work the oatmeal and chocolate chips throughout the batter.
- Place a spoonful (about 1 Tbs) of batter to form one cookie. I use parchment on my baking pans for easy removal and clean up.
- Bake for 8-9 minutes. They will be slightly golden brown on top. Remove from the baking sheet and place on cooling rack immediately.
You can store these cookies in a sealed (remember the ants)? container for up to a week…IF they last that long. If you are cooking for a real crowd, simply, double the recipe. No fancy math required. My mother-in-law has also been known to add raisins, coconut, and pecans on occasion. However my kids have steered her back to the basics, and I have to agree, nothing beats a homemade chocolate chip cookie!
Have Dessert First,