My hubby loves, loves, loves oatmeal cookies! When I make them, I usually made a quadruple batch just so he gets some, since the kids are pretty sneaky about not even letting them cool off before they are scarfed. This is one of my favorite recipes of all time, and it’s also gluten free! How about that, right?
You will need:
- 2 cups of oats, to be made into flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup butter, at room temperature
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla
Start by adding 1 cup of oats to a food processor or blender and whir until it’s a flour texture. Add the cinnamon and baking powder and whir for another moment to mix. In a mixer on medium high speed, cream the butter and sugars together. Add the egg, vanilla, and salt and mix well. Add the flour mixture 1/4 cup at a time, until combined. Stir in remaining oats.
Drop by rounded teaspoons on baking sheet. Bake at 375 for 12 minutes.
**Secret of the day. All the top notch bakeries do this, by the way: After your cookies are done in the oven for 12 minutes, remove and let cool on the sheet for 4 minutes. THEN, remove to a cooling rack. Your cookies may appear to be underdone when you remove them from the oven, but they will continue to bake from the heat on the cookie sheet. You will have moist, soft and chewy cookies**