This cookie is set by GDPR Cookie Consent plugin. These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Or enjoy them with a glass of milk, crumbled on ice cream or all on their own. Chocolate Almond- ¾ cup each dark chocolate chunks and chopped almondsĪ lunch box favourite, these cookies are fantastic for packing along as a treat or for sharing at a potluck.Cranberry White Chocolate- ¾ cup each dried cranberries and white chocolate chips.Chocolate Chips (dark, semi-sweet, white or a combination).Whether you prefer oatmeal chocolate chip, oatmeal raisin or oatmeal something else, these cookies are for you! Add up to 1 and ½ cups of whatever you prefer: To Store: Cool cookies completely and then store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. When ready to bake, remove the desired amount and place on a prepared cookie sheet to thaw for 30-45 minutes. Allow to freeze completely and then package into an airtight container or zip top bag. To Freeze Cookie Dough: Shape the dough into balls and place in a single layer on a large plate or cookie sheet. Before baking, allow the dough to come to room temperature for 30 minutes. Either shape the dough before or when ready to bake. Make Ahead: Cookie dough can be prepared up to 3 days ahead, covered and kept in the refrigerator. Allow to cool on the baking sheet for 10 minutes then to move to a wire rack. Bake at 350 F for 8-11 minutes until light brown on the edges.Ĥ. Place spaced out on a prepared cookie sheet.ģ. Scoop 1.5-2 tablespoon of dough per cookie. (See this post about baking cookies with oat flour for more details on measuring oat flour.)Ģ. If using a measuring cup, lightly pack the flour into it. * To measure oat flour, I recommend using a scale. Add the flour and oats and mix until well combined. Mix in the baking soda, cinnamon, nutmeg and salt. Add and combine the egg, molasses and vanilla. Cream together the brown sugar and butter. Add Ins- Add up to 1 and ½ cups of chocolate chips, raisins, chopped nuts, etc.Sea Salt- Reduce to ¼ teaspoon if using salted butter.Molasses- Adds an extra depth of flavour and helps to create the right chewy texture.Brown Sugar- Adds flavour and ensures soft and chewy cookies.You can use either salted or unsalted but if using salted butter, reduce the salt added to ¼ tsp. Butter- Ensure your butter is softened to room temperature.Large Flake Rolled Oats- I highly recommend large flake oats for the best texture but quick oats will work in a pinch.For this recipe to be gluten free, ensure that you are using certified gluten free oat flour. Homemade can be difficult to grind fine enough and it may alter the texture. Oat Flour- I recommend using boughten for most consistent results.You're gonna want to make a double batch of these scrumptious cookies. My grandma always added nutmeg to oatmeal cookies and it seriously turns great cookies into something sensational. These oatmeal cookies may be the best yet!Īnd if you have tasted these Oat Flour Peanut Butter Cookies or these Snickerdoodles, you'll know that is really saying something.Īlong with cinnamon, a touch of molasses and nutmeg adds that something extra. In my quest to create a perfect oat flour version of all of the favourite cookie kinds, there have been a lot of cookies to come out of my kitchen. Ultra soft and chewy with a rich buttery flavour, you won't miss the gluten in these oat flour oatmeal cookies! Whether you prefer raisins, chocolate chips or something else, this recipe is the perfect base.
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