Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 111.7
- Total Fat: 6.6 g
- Cholesterol: 27.6 mg
- Sodium: 83.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.0 g
- Protein: 1.7 g
View full nutritional breakdown of Oatmeal Cookies calories by ingredient
Introduction
Trying to make Gluten Free Oatmea Breakfastl Cookies. Two of these on the way to work is better than nothing!Goes great with Coffee! Trying to make Gluten Free Oatmea Breakfastl Cookies. Two of these on the way to work is better than nothing!
Goes great with Coffee!
Number of Servings: 36
Ingredients
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4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup mini chocolate chips
3/4 cup raisins
Tips
Cream the butter and eggs (UNSALTED) real well, or they won't stick together!
Directions
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.
In a large bowl, using a mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, honey and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips 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.
Serving Size: 36 Cookies
Number of Servings: 36
Recipe submitted by SparkPeople user MISSA85.
In a large bowl, using a mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, honey and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips 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.
Serving Size: 36 Cookies
Number of Servings: 36
Recipe submitted by SparkPeople user MISSA85.