Categoría: 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!

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).

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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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.

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.

Ingredients for Easy Oatmeal Cookies

Old fashioned oats. Don’t use quick oats here or the texture won’t come out the same. Plus they absorb differently so cookies may end up dry.

All-purpose flour. Bleached or unbleached flour will work here.

Baking powder and baking soda. The blend of the two offers cookies with just enough lift.

Cinnamon. If you’d like additional spice flavor add in 1/4 tsp nutmeg and ginger too.

Salt. Don’t leave this out or cookies will taste flat.
Unsalted butter. Careful not to soften butter fully. Semi-firm butter will help cookies spread less.

Light brown sugar and granulated sugar. The combination gives a soft chewy cookie, and the brown sugar adds a light caramel-y flavor.

Eggs. These bind everything together. Use cold eggs so cookies spread less.

Vanilla. You could also use vanilla bean paste here as well.
Raisins. A freshly opened package will give best results, just don’t use some that are all super dry.

Walnuts. Optional, but who doesn’t love the additional chewy crunch to pair with the oats? 1. Heat oven, prepare baking sheet: Preheat oven to 350 degrees. Line rimmed 18 by 13-inch baking sheets with parchment paper or silicone baking mats.

2. Whisk dry ingredients: In a mixing bowl whisk together flour, cinnamon, baking soda, baking powder and salt, set aside.

3. Cream butter and sugars using electric mixer: In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar, and granulated sugar until combined.

4. Blend in eggs one at a time and vanilla: Add in one egg mix. Add in second egg and vanilla and mix.

5. Mix in dry ingredients: Add flour mixture to butter sugar mixture and mix just until combined.

6. Add mix ins: Mix in oats, raisins and walnuts, mixing just until evenly distributed.

Tip for sticky dough: If dough is too sticky too shape into balls you can chill for 30 minutes or just use two spoons to drop mounds onto baking sheets.

7. Shape oatmeal cookie dough into individual rounds: Scoop dough out and shape into 1 1/2-inch balls (or 40 grams each), transfer to prepared baking sheet fitting 12 per sheet and spacing 2-inches apart.

8. Bake: Bake in preheated oven until golden brown on edges and nearly set (center should look under-baked), about 12 – 14 minutes.

9. Cool: Let cool on baking sheet for a few minutes then transfer to a wire rack to cool completely. Repeat with remaining dough.

INGREDIENTS

1 1/4 Cup(s) (2-1/2 sticks) margarine or butter, softened
3/4 Cup(s) firmly packed brown sugar
1/2 Cup(s) granulated sugar
1 Egg(s)
1 Teaspoon(s) vanilla
1 1/2 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/2 Teaspoon(s) salt (optional)
1/4 Teaspoon(s) ground nutmeg
3 Cup(s) Quaker Cooking

Instructions

Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oats; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Serving Tips:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.

24 BARS
Variations:
Stir in 1 cup raisins or chopped nuts.
Omit spices; stir in 1 cup semi-sweet chocolate chips, butterscotch chips or peanut butter-flavored chips.

COOK NOTE:

High Altitude Adjustment: Increase flour to 1-3/4 cups and bake as directed.

INGREDIENTS

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 ½ teaspoons ground cinnamon
3 cups quick cooking oats DirectionsInstructions Checklist

Step 1
In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Step 2
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Step 3
Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.