Rating: 3.57 stars
750 Ratings
  • 5 star values: 161
  • 4 star values: 268
  • 3 star values: 200
  • 2 star values: 77
  • 1 star values: 44

Chock-full of chocolate and raisins, these oatmeal cookies won't disappoint. And by using oats in place of wheat flour, everyone can get in on the fun.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.

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  • In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.

  • In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.

  • Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

Cook's Notes

You don't need any specialty flour for these cookies. Grinding oats into a fine meal is the trick to making them gluten-free. Although oats don't contain gluten, they're often processed in facilities that also handle wheat, so they may contain trace amounts. To be safe, look for a gluten-free label. Blend up a double batch to have on hand -- these cookies are bound to be requested again and again.

Reviews (36)

750 Ratings
  • 5 star values: 161
  • 4 star values: 268
  • 3 star values: 200
  • 2 star values: 77
  • 1 star values: 44
Rating: 5.0 stars
02/22/2020
I’ve made this recipe twice, first time grinding the oats, and it turned out perfectly. The second time I had oat flour and guessed that 1 1/2 cups of oats would yield about 1 cup of flour. As they were a bit looser than the first time I’m guessing the flour should be increased to perhaps 1 1/4 cups. The other variable was I chilled the dough before baking the cookies the second time I made them and the result was they spread more with the centers thicker. I didn’t rechill before baking the remainder of the dough and they came out perfectly. So, perhaps, rather than adding more flour the key is to NOT chill the dough. I will update my review the next time.
Rating: 5.0 stars
02/22/2020
I’ve made this recipe twice, first time grinding the oats, and it turned out perfectly. The second time I had oat flour and guessed that 1 1/2 cups of oats would yield about 1 cup of flour. As they were a bit looser than the first time I’m guessing the flour should be increased to perhaps 1 1/4 cups. The other variable was I chilled the dough before baking the cookies the second time I made them and the result was they spread more with the centers thicker. I didn’t rechill before baking the remainder of the dough and they came out perfectly. So, perhaps, rather than adding more flour the key is to NOT chill the dough. I will update my review the next time.
Rating: 4 stars
09/08/2018
I forgot to add the brown sugar and they still turned out great. I also added some crushed pecans on the top. Will definitely make them again.
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Rating: 5 stars
05/27/2018
I tweaked it a bit. I did not want to drag out my food processor so I used half the amt. of regular gluten free oats not processed and the other half gluten free oat flour. To the total of 4 1/2 cups. I added 4 T. of chia seeds and 1/4 cup of walnuts and cranberries. Everything else the same, not dry at all.
Rating: 1 stars
11/18/2017
This recipe turned out incredibly dry ... the cookies completely crumbling. Really disappointed 😔
Rating: 5 stars
11/04/2017
This is my favorite type of cookie and the best GF cookie I have made. I’ve made them many times and love them.
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Rating: 5 stars
09/28/2017
So good! They didn't fall apart like some people have said. If you follow the directions and process 1.5 cups of oats into a fine powder like it says, these should come out perfectly!
Rating: Unrated
03/28/2017
Ok. just made these this morning! I highly recommend chilling the dough and I think the addition of mol[filtered] is helpful as another reviewer recommended. They come out looking a little bit like lace cookies. Pretty flat. They taste awesome though!
Rating: Unrated
12/18/2016
Love these but since I already have oat flour on hand can someone tell me how much oat flour they get from 1.5 cups oats? Some sites say it yields a cup of oat flour. Thanks! Also did dried cranberry and white chocolate instead of raisins and milk chocolate :)
Rating: Unrated
11/25/2016
Excellet recipe. I used lactose free butter.
Rating: 5 stars
01/16/2016
These cookies are the bomb! I added crasins and white chocolate chips. Instead of white sugar I used 1/2 cup of Stevia. The cookies stayed together nicely. My husband likes these better than regular oatmeal cookies. I will absolutely make again.
Rating: Unrated
12/21/2015
I had the same crumbly results as another reviewer, although they taste delicious! They will be nice over dairy free ice cream.
Rating: Unrated
12/19/2015
These cookies are the absolute BEST oatmeal raisin cookies I've had. My daughter -in-law has Celiacs so I was looking for a Gluten Free version to regular Oatmeal Raisin cookies. I happened across this recipe as I didn't have some ingredients for my own recipe. The only thing I added was a teaspoon of mild molasses, and instead of just raisins, I made a 1 cup mixture of white & dark raisins, & craisins. These cookies are crispy on edges & bottoms, moist & chewy inside! Absolutely Delicious!
Rating: 5 stars
12/13/2015
NEW FAVORITE COOKIE, CHEWY & DELICIOUS! We made these w/ modifications & they are fantastic! Did not add chocolate. Used 1/2 quick cooking oats, 1/2 rolled oats. Added extra tsp baking powder, more raisins, and 2 tsp molasses. CHILLED DOUGH 45mins before baking... Huge hit!
Rating: 1 stars
12/05/2015
Horrible. I followed the recipe exactly...and the butter burned and the cookies became a crumbly disaster. Not worth the time.
Rating: Unrated
05/17/2015
QUESTION: Can I skip the raisins? If I do, how much chocolate chips do I have to add?
Rating: Unrated
05/07/2015
I'm not sure how these cookies could come out crumbly, or get a bad review. I followed the recipe exactly and I had perfect cookies. Although, I made them again using a little more oats turned flour, and they were definitely better than the first time. I mashed up a banana and added that to half of the dough as per my daughter's request.
Rating: Unrated
04/26/2015
The video link is broke. Please fix?
Rating: Unrated
02/25/2015
Looking forward to making this recipe. It is the first oatmeal cookie recipe I found using oat flour, which I already stock... instead of grinding. Woo Hoo! But I was curious it Xanthan Gum was necessary to bind ? (all my gf recipes always call for it). Can the moderator address this? I plan to sub the butter for grapeseed oil as another reviewer did, and the sugar in my recipe will be Coconut Crystal Sugar (measure for measure). Back with results...hopefully OATTASTIC.
Rating: 5 stars
12/21/2014
Have been looking for a GF oatmeal cookie since being diagnosed with celiac. My sister and I made these last night but they were too flat and bubbly. (We used to make the original Quaker oatmeal cookies, so we were looking for something similar.) After the first batch, I added a bit more of the oat flour and lo and behold...WE FOUND IT! They are wonderful and there's no gritty texture like rice flours! We will make these from now on. Total hit! We added pecans only...yummy! Thanks, Martha!
Rating: Unrated
11/18/2014
Great gluten free cookie recipe. For those with crumbly cookies, this is a result of the ratio between dry ingredients vs low fat content. Increase the butter to 2 sticks + 2-4 Tbsp and once removed from the oven, let them rest at least a minute before transferring to cooling racks.
Rating: 5 stars
10/19/2014
Followed the recipe exactly and the cookies were fabulous. I froze them, separating them with parchment paper and used them for school snacks.
Rating: Unrated
10/18/2014
if yours came out a crumbly mess (like mine did the first time), you probably missed the instruction (as i did) to run 1 1/2 cups of the oats through the food processor. this "flour" holds the cookies together in a nice shape. that said, the crumbly mess was amazingly delicious, probably even better than the cookies. add it on top of ice cream or yogurt or just eat the crumbs straight!
Rating: 3 stars
08/23/2014
As cookies these don't work! Crumbly mess!! Must have an ingredient missing. Don't try it worthless effort.
Rating: Unrated
05/30/2014
AllybAlly requested for a recipe analysis for the cookies. I haven't made any as of yet, only ran the ingredients through my MasterCook software for her benefit. Hope this helps. -- Sharon Anne Per Serving (1 cookie): 146 Calories; 7g Fat (44.1% calories from fat); 2g Protein; 19g Carbohydrate; 2g Dietary Fiber; 26mg Cholesterol; 50mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.
Rating: Unrated
05/03/2014
Based on the other reviews, I zapped 2 cups of oats and then because the batter was pretty dry, I added about 1/2 teaspoon of water and refrigerated the dough for 90 minutes before baking. The cookies were gorgeous and not crumbly at all. They were not that sweet (I used dark unsweetened Belgian chocolate - maybe next time i will use sweetened) and I wondered if I mixed up the amount of sugar, so will double-check that next time - but there will definitely be a next time, they were delicious!
Rating: Unrated
01/17/2014
my family and i enjoyed this recipe its very simple and tasty i did have problems with the cookies crumbling apart so when i made them for the second time i find that if you refrigerate the cookies before you back them and grease the bottom of the pan with butter they did not crumble. i also roasted pecans in the oven and added that along with my chocolate chips. very tasty you never would miss the flour
Rating: Unrated
12/15/2013
I just made this recipe and the cookies are crumbling. They taste fabulous but aren't staying together. Any idea what I did wrong? I didn't add raisins only dark chocolate, otherwise I followed the recipe.
Rating: Unrated
10/23/2013
My entire family is Gluten Free. I'm just finishing up making this recipe and it's fantastic!. Not dry and powdery like other GF recipe's. I can't even keep a batch on the cooling rack without them getting scooped up. There will be no leftovers. This is the first time I've made this and I followed it word for word. This is going in our recipe file.
Rating: Unrated
10/07/2013
These were very easy to make, and look really yummy. I don't know how they taste, they are in the oven right now. Smell REALLY good.
Rating: Unrated
10/05/2013
Made these tonight. They were delicious. If you don't like a cookie with crunch, you can try baking them a little less or may need a different recipe. They were perfect for dunking in milk.
Rating: Unrated
10/01/2013
I used to love Martha Stewart recipes but what frustrates me is this is a recipe I would have loved to try but a nutrition breakdown is never given. As a Type 1 diabetic (and with diabetes on the rise all over the world) I would love to have this information. More and more people want to know more about what they eat and Marth Stewart Living should be at the front of giving that information.
Rating: Unrated
09/06/2013
Sarah, why put the cruelty (chicken eggs) into this beautiful recipe? You can do it so easily without! We still have hope that some day you will turn compassionate and omit the suffering. We still veganize all your recipes and they are amazing!
Rating: Unrated
04/06/2013
I thought this recipe was GREAT! I made a few alterations. Like: - 1/4c flax instead of Eggs - 1c of Grape-seed Oil instead of Butter - Brown Rice flour instead of Corn Starch - 1/4c maple syrup instead of Granulated Sugar You MUST let these cool completely. Great as always Martha :)
Rating: Unrated
03/31/2013
This is a great recipe! I went fully allergen free and omitted the eggs and corn startch, added an emulsified mixture of coconut oil and coconut milk, added a 1/4 c flax seed meal and 1/4 cup rice flour. As they cooked they didn't look like they were going to bind right, but after cooling they were perfect! Thank you!!
Rating: Unrated
02/15/2013
This sounds like a great recipe, and I would love to make it, but I don't have a food processor. I do have oat flour though, so if you would translate what 1 1/2 c. oats ground up translates into, it would be very helpful. Thank you.
Rating: 5 stars
02/11/2013
My son loves these oatmeal cookies!!! He loves all things oatmeal and we were worried that he wouldnt be able to have oatmeal cookies. These are great I process 3 1/2 cups of the oats, we like the texture better. I made a double batch last night. Gret recipe!!!!!!!!
Rating: Unrated
11/10/2012
I found this recipe in my Everyday Food magazine and I have to say, these are outstanding. I've been on the lookout for good oatmeal gluten free cookies and I've finally hit the mark with these. I'm not a fan of chocolate chips in my oatmeal cookies so I left those out. You definitely have to let them cool as they are uber crumbly and fall apart if you don't. Thank you so much for these!