Welcome back to cookie month! Today we’ll be sharing some amazing oatmeal cookies to add to your cookie repertoire.
Just the other day, my husband Bill mentioned that he hasn’t had a certain kind of oatmeal cookie in a really long time. He wanted it to be crisp without being too doughy or thick. He was craving a very crisp oatmeal flavor without spice… So I started looking up oatmeal cookie recipes. I realized that if I found one that he liked conventionally, I would be able to convert it for the blog. The perfect recipe was in a cookbook from the 1980 edition of Good Housekeeping. I’ve mentioned before that these older cookbooks are gold mines. The recipes are tried and true, they require very few ingredients, no specialized equipment, and they are pretty much foolproof. These cookies are another example of that strategy. They came out just right on the first batch, crispy and delicious.
Like many recipes you’ll find on this blog, these are easy to customize:
- Raisins: add a half a cup of raisins instead of the chocolate chips or the nuts.
- Orange zest: add a solid teaspoon of orange zest when you add the vanilla.
- Dried fruit: You really could substitute any dried fruit for the chocolate chips or the nuts.
By the way, Bill told me that he actually preferred the allergen free version of these cookies over the traditional version. How about that!
Allergen free oatmeal cookies
Prep time: 15 minutes
Baking time: 13 minutes
Yield: 40 cookies
- 94 grams or 3/4 cup gluten free artisanal flour blend (at the bottom of this post)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/8 teaspoon xanthan gum
- 1/2 cup shortening ( I use Spectrum Organic Butter Flavor Shortening. It is non-hydrogenated palm oil and bakes very well.)
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 1/2 teaspoons EnerG egg replacer mixed into 2 tablespoons very hot water or 1 egg
- 1/2 teaspoon vanilla
- 1 cup gluten free rolled oats
- 1/2 cup chopped toasted pecans
- 1/2 cup chocolate chips
- Preheat oven to 375 degrees
- Line cookie sheet with parchment paper making sure to glue the parchment paper down with a few drops of oil.
- Beat shortening, sugar and brown sugar until very well mixed and light and fluffy. This taesk several minutes.
- Add egg replacer or egg and vanilla and beat very well until very light.
- With fork in small bowl mix flour blend with salt, baking soda and xanthan gum thoroughly.
- Add flour mixture to shortening mixture in mixing bowl and blend until combined.
- Add oats, chocolate chips and nuts to mixture and mix until blended.
- Drop by teaspoonfuls onto baking sheet with about 1 inch spacing.
- Bake for 12 to 13 minutes rotating cookie sheets halfway through time. They should be nice and golden brown.
- Place cookie sheet on cooling rack. Remove cookies to cooling rack and wait a few minutes for them to get super crispy.