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Recipe

Oatmeal Chocolate Chip Cookies Recipe

Dry Ingredients

  • 1 cup gluten free oat flour – if using homemade oat flour, make sure it’s very finely ground (not coarse)
  • 1 ½ cups gluten free rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (optional, but recommended)
  • 1/3 teaspoon salt

Wet Ingredients

  • ½ cup melted coconut oil
  • ½ cup + 2 tablespoons coconut sugar
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons warm water, whisked together, set for 15 minutes)
  • 1 ½ teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup

Add-ins

  • 1 cup vegan chocolate chips

Optional Topping

  • 2–3 tablespoons vegan chocolate chips

INSTRUCTIONS

Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.

In a medium bowl, whisk together all the dry ingredients. Set aside.

In a large bowl, whisk together all the wet ingredients.

Whisk until well-mixed.

Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in chocolate chips.

Cover bowl and chill in the freezer for about 20 minutes, until firm throughout. If necessary, allow to thaw at room temperature just until it’s soft enough to scoop, but still very firm and chilled.

Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared cookie sheet, evenly spaced apart. Cookies will spread a bit. Optionally, press chocolate chips into cookies—this will help decrease sticking when flattening the cookies. Using a spoon, flatten the cookies about half way for thick cookies. Flatten considerably for just slightly thick cookies. The dough will be a bit sticky.

Bake for 12-16 minutes. Mine took 14 minutes. Allow cookies to cool on the cookie sheet for about 10 minutes (on a cooling rack). Using a heatproof spatula, lift cookies off the sheet and transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!

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Easy

Peanut Butter Oat Cookies

INGREDIENTS

  • 1 ½ cups creamy or chunky peanut butter (that’s one full 16-ounce jar minus ¼ cup)
  • 2 ½ cups packed coconut sugar or 2 cups lightly packed brown sugar
  • ⅓ cup melted coconut oil or 5 tablespoons melted butter
  • 3 large eggs
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 2 ½ cups quick-cooking oats or 2 ¾ cups old-fashioned oats (certified gluten-free if necessary)
    Optional: flaky sea salt, for sprinkling

INSTRUCTIONS

Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.

In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated.

Drop 2 tablespoons of dough per cookie onto the prepared baking sheets. These cookies spread while baking, so leave a couple of inches around each one. Gently shape them into a more rounded mound and press down lightly so they’re no taller than 1 inch.

Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies, and so on.

If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

Categorías
Easy

Easy Oatmeal Cookie Recipe

INGREDIENTS

  • 3/4 cup butter (1 1/2 sticks), at room temperature
  • 1 and 1/2 cups brown sugar
  • 1 large egg
  • 2 teaspoons vanilla
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups old fashioned oats

INSTRUCTIONS

Preheat the oven to 325 degrees and line your baking sheets with parchment paper.

Add the butter and the brown sugar to the bowl of your stand mixer and beat on medium speed until the mixture is light and fluffy, around 5 minutes.

Add the egg and vanilla and beat for another minute.
Add the flour, sprinkle in the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine.
Fold in the dried cherries, chocolate, chopped pecans, or other mix-ins if desired.

The mixture will be a little tacky, but you should be able to roll it into a ball in your hands without making a total mess. If it is too sticky, add 1 tablespoon of flour at a time until the mixture can be handled.

Roll the dough into 1 to 1.5 inch balls (about 1 large tablespoon of dough), using your hands and place the balls on the prepared cookie sheet 2 inches apart. Bake for 10 to 14 minutes until the edges begin to brown and the centers are set.

Transfer to a wire rack and let them cool completely.

Categorías
Easy

Oatmeal Cookies

Ingredients

  • 1/2 cup (4oz/115g) butter, room temperature
  • 1/2 cup (4oz/115g) sugar
  • 1/2 cup (3oz/85g) brown sugar
  • 1 teaspoon vanilla
  • 1 egg*
  • 3/4 cup (3 3/4oz/105g) all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (4 1/12oz/128g) rolled oats
  • 2/3 cup (3 1/3oz/94g) raisins

Instructions

Pre-heat your oven to 375oF (190oC). Then line to large cookie sheets with parchment paper and set aside.

In a medium bowl combine the dry ingredients, apart from the sugars. Set aside.

In a large bowl cream together the butter, white and brown sugar. Once light and fluffy add the egg and the vanilla and whip until combined

Add the dry ingredients into the wet and mix with a spatula until the flour has just absorbed, do not over mix.

Lastly, fold in the oats and the raisins. using a tablespoon measure scoop heaped tablespoons of the cookie dough onto your lined cookie sheet, leaving about 1 1/2 to 2 inches between the cookies.

Bake for about 9-10 minutes or until the cookies are golden brown and slightly risen. Don’t be tempted to bake for longer or you will loose the gooey center.

Allow the cookies to cool slightly before transferring on to a wire rack to cool fully. Enjoy!

Store in an airtight container for up to 3 days at room temperature.

Categorías
Recipe

Gluten-Free Oatmeal Cookies

Ingredients

  • 1/2 cup butter, softned ,dairy-free use Smart Balance butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 cup gluten-free all-purpose flour with xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon gluten-free baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups gluten-free quick oats
  • 1 cup chocolate chips or raisins

Instructions

Preheat oven to 375°Line two baking sheets with parchment paper.

In a large bowl, beat together butter, granulated sugar, and brown sugar on medium speed until smooth.

Add vanilla extract and egg and mix until fully combined.

Add flour, baking soda, baking powder, salt, cinnamon, oats to the mixture and mix until fully combined.

Mix in chocolate chips/raisins until fully combined.

Scoop dough with a greased 11/2-tablespoons cookie scoop and place cookies 2″ apart on a parchment-lined baking sheet.

Bake for 10–12 minutes until cookies start to turn golden brown.

Allow cookies to cool for 2–3 minutes before moving to a cooling rack.

Store in an airtight container at room temperature.

Frozen raw cookie dough balls can be frozen up to 9 to 12 months (see the post for instructions).

Categorías
Easy

Easy Gluten-Free Oatmeal Cookies

Ingredients

  • 1/2 cup butter, melted and cooled slightly (4 ounces/ 113 grams)
  • 3/4 cups firmly packed brown sugar, see note (6 ounces/ 170 grams)
  • 1 large egg (about 2 ounces/ 57 grams, out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour, see note (5 1/4 ounces/ 150 grams)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups gluten-free quick or old fashioned oats, uncooked (5
  • 1/4 ounces/ 148 grams)
  • 1 cup chocolate chips OR 1 cup raisins (about 6 ounces/ 170 grams) Instructions

Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.

Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don’t see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.

Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don’t spread much. Bake until set, about 12 minutes.

Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.

Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

Categorías
Easy

Extra Easy Oatmeal Cookies

YOU WILL NEED

  • 1 cup (125 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom, optional
  • 10 tablespoons (140 grams) unsalted butter
  • 1/2 cup (100 grams) packed light brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups (150 grams) old-fashioned rolled oats
  • 1/2 cup (70 grams) raisins or dried fruit
  • 1/2 cup (60 grams) chopped nuts, optional

DIRECTIONS

PREPARE THE BUTTER

You can use regular melted butter or browned butter for this cookie recipe.

For regular melted butter, melt the butter in the microwave or on the stove, and then cool. When cool to the touch, use the melted butter in the recipe below.

For browned butter (our favorite), melt the butter in a light-colored skillet over medium heat. Swirl the pan occasionally to be sure the butter is melting evenly.

As it melts, the butter will begin to foam and the color will change from light yellow to golden, and finally to brown. This only takes a minute or two.

When the browned butter smells nutty and the butter is a light golden brown, transfer the browned butter to a heatproof bowl to cool. When cool to the touch, use the browned butter in the recipe below.

PREPARE COOKIE BATTER

In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and cardamom together. Set aside.

In a large bowl, whisk the sugars, whole egg, egg yolk, vanilla, and the melted butter or browned butter together.

Switch to a large rubber spatula, and then add the flour mixture in 3 parts, stirring gently until they disappear. Fold in the oats, dried fruit, and nuts.

BAKE COOKIES

Heat oven to 325 degrees Fahrenheit (160C) and line a cookie sheet with parchment paper or a silicone baking mat.

Roll cookie dough into balls (about 1 1/2 tablespoons of dough) and place onto baking sheets. Leave 2 inches between the cookies to allow for spreading. (For larger cookies, use 3 to 4 tablespoons of dough and space them apart by 3 inches.) Gently press the tops of the cookies down a little to help them spread more evenly in the oven.

Bake the cookies, one sheet at a time and rotate once during cooking, for 9 to 15 minutes. The cookies should be light golden brown around the edges but look almost wet in the middles. Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Store the baked cookies in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.

Categorías
Recipe

OATMEAL CHOCOLATE CHIP COOKIES RECIPE

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 3/4 cup dark brown sugar packed
  • 1/2 tablespoon vanilla extract
  • 1 large egg room temperature
  • 1 1/4 cup ground old fashioned oats*
  • 1 1/2 cups old fashioned oats left whole
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips Lately I’ve been preferring dark chocolate chips

INSTRUCTIONS

Preheat oven to 350 degrees F and line 2 baking sheets with silicone mats.

In your stand mixer, beat butter and brown sugar together until fluffy, about 2 minutes.

Beat in vanilla and egg.

Stir in ground oats, whole oats, cinnamon, baking soda, and salt.

Mix until well combined.

Stir in chocolate chips.

Using a 1/4 cup measuring cup, pack dough into the 1/4 cup and turn out dough onto prepared baking sheet – no more than 6 cookies on each baking sheet.

Bake immediately, or cover baking sheets with plastic wrap and refrigerate until ready to use.

Remove plastic wrap and bake cookies in preheated oven until golden brown, about 10-15 minutes.

Remove from oven and let cookies sit for 5 minutes.

Transfer to a wire cooling rack to let finish cooling or eat immediately!

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Recipe

SOFT AND CHEWY OATMEAL RAISIN COOKIES

INGREDIENTS

  • 1 cup (125 grams) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 grams) unsalted butter, softened to room temperature
  • 1/2 cup (100 grams) brown sugar
  • 1/4 cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (150 grams) old-fashioned rolled oats
  • 1 cup (150 grams) raisins

INSTRUCTIONS

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add the egg and vanilla extract and mix until fully combined.

Slowly mix in the flour mixture and continue mixing until just combined, then mix in the oats and raisins until fully combined, making sure to scrape down the sides of the bowl as needed.

Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes.

Meanwhile, preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

Once the dough is chilled, remove it from the refrigerator.

Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly). Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.

Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.

Categorías
Recipe

Healthy Oatmeal Cookies

Ingredients

  • 1 1/4 cups quick oats
  • 1 cup white whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 cup unsweetened applesauce
  • 4 tablespoons unsalted butter — melted and cooled
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup honey
  • 1/3 cup dark chocolate chips
  • 1/4 cup raisins
  • 1/4 cup well chopped raw walnuts or pecans — (in this recipe, we usually go for pecans, but both are delicious) or an additional 2 tablespoons chocolate chips and 2 tablespoons raisins

Instructions

In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.

In a medium bowl, combine the applesauce, butter, egg, vanilla, and honey. Whisk until blended. Pour the liquid mixture into the flour mixture and stir just until combined. The dough will be wet and sticky. Fold in the chocolate chips, raisins, and walnuts. Place in the refrigerator and let chill for at least 30 minutes or up to 3 days.

When ready to bake, place a rack in the center of your oven and preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper or a silicone baking sheet. Remove the dough from the refrigerator (if it is very stiff, you may need to let it sit out for 5 to 10 minutes). With a cookie scoop or spoon, drop the dough into 1 1/2-inch balls and arrange on the baking sheet, leaving 1 inch of space around each. With your fingers, gently flatten each cookie to be about 3/4-inch thick.

Bake until the cookies are golden and firm around the edges and set on top, about 9 to 10 minutes. Place the baking sheet on a wire rack and let the cookies cool on the baking sheet for 2 minutes, then transfer the cookies to the rack to cool completely.