When I first started cooking and baking gluten free I have to say making cookies was hard. They would be so dry or crumble, agh! But the more I experiment these day the more I am comfortable with what works and what doesn’t.
Yesterday I ventured into an oldie but goodie. Chocolate chip oatmeal cookies, I just love them!
The recipe I made makes about 3 dozen cookies, it really depends on how big you make them. I sent two bags along with my nephew as he was home on spring break and heading down to visit my son at college. They are all having dinner together tonight so I hope they will be a yummy snack. And of course we kept some here for home for the rest of us…mmmm so yummy!
If you would like to try these here is what you will need:
2 cups of gluten free oatmeal
12 oz. semi sweet chocolate chips
1 1/2 tsp. xantham gum
2 1/4 cups all purpose gluten free flour ( I use the recipe on this blog)
1 tsp. baking soda
1/2 tsp. salt
1 cup softened butter
3/4 cup granulated white sugar
3/4 cup packed dark brown sugar
1 tsp. gluten free vanilla
2 eggs at room temperature
Preheat oven to 350F
Cream butter and sugars then add the eggs one at a time and vanilla. Next sift all dry ingredients into a large bowl stir in chocolate chips and oatmeal make sure they are coated well with the flour mixture.
Add dry mixture to the wet use a heavy duty mixer or you can use a wooden spoon to start and then get in there with your hands (they work awesome)
Line cookie sheets with parchment paper and drop batter by the teaspoon bake at 350F for 15 minutes. Take out of oven and put on cooling rack till completely cooled then put into an air tight container and enjoy!