Awww, remember those days when you could have those soft chewy oatmeal cookies.  I do and I miss them.  Over the last couple of months, I've been working on recreating that chewy goodness.  I was really going for the thicker cookies.  Something along the line of the Mother's Soft Oatmeal cookies.  However, every time they just turned out too dry and crumbly.  They also didn't hold up well.  If you didn't eat them hot out of the oven, you didn't eat them at all.  When I finally gave up on that idea is when this recipe was created.  These are soft and chewy if you don't overcook them but are still really good with a crunch (good crumbled up over vanilla ice cream I'm told).   What really helped finalize this recipe, my son. He doesn't eat oatmeal cookies but he voluntarily takes these when they are made. My picky eater actually likes them. Yahoo, seal of approval.  
There are some things to remember though.  You will absolutely need parchment paper.  Baking with gluten free flours, parchment paper I found is a must.  The cookies need to stay on the parchment paper until 80% cool.  I usually put one batch in and have one cooling.  At about the 7 minute mark, move the cooked ones off the parchment and onto the cooling rack (I have two cooling racks going, one for the cookies on the parchment paper and one for the ones that have been removed).  Through the entire process I only use the two sheets of parchment paper because the baking time is so short.  Use cool cookie sheets otherwise they spread way too much.  Make your own gluten free flour blend.  I buy my flours off Amazon and then mix them.  I mix the 1 lb white rice with the 1 lb brown rice and then 2 cups potato flour and 1 cup of the Tapioca flour.  This stays in the refrigerator at all times.  I can control the amount of baking powder, baking soda and xanthan gum without having to guess.
These are actually quite easy to make and well worth it.  Enjoy!
Makes about 48 cookies



Recipe:


  • 1 cup GF AP Flour* (any blend that does not contain a bean flour (it makes it much too dry))
  • 1 1/2 cups Rolled Oats (GF)
  • 3/4 cup Butter (1 1/2 sticks) Sweet unsalted
  • 1 cup Sugar
  • 1/2 cup packed Light Brown Sugar
  • 1 Large Egg
  • 1 tsp Vanilla Extract
  • 3/4 tsp Baking Soda
  • 1/8 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg


Preheat oven to 375 F (190 C or Gas Mark 5), prep a cookie sheet with parchment paper

*Use a blend that does not contain Baking powder, Baking soda or Xanthan Gum or make your own.  

My Gluten Free Flour Blend:
  • 1 cup SuperFine White Rice Flour
  • 1 cup Superfine Brown Rice Flour
  • 1/2 cup Potato Flour
  • 1/4 cup Tapioca Flour


I make a large bag of this and keep it in my refrigerator at all times.


Cream the butter and sugar
Add the egg and Vanilla Extract and beat until smooth

In a separate bowl mix all dry ingredients

Slowly add the dry ingredients to the wet 

This will be a "dry" mix so don't worry overly much if it appears a little crumbly.  
Refrigerate for at least 1 hour or overnight
Scoop about about 1/2 TBSP portions and place on parchment paper
Bake at 375 F (190 C or Gas Mark 5) for 8 minutes to get the chewy cookies, 9-10 minutes for a crunchy cookie
Move parchment paper with cookies onto a cooling rack and leave until almost cool
The cookies should then just peel off.
Use a cool cookie sheet for each batch or they will spread too much


I hope you enjoyed this recipe.  If you did, leave a comment below.  I also have a YouTube channel where I feature many of my recipes.  If you would like to check it out, click on this link:  Bristlee One

Thank you for stopping by and remember, enjoy life.
It's the one you have,
Tammie
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Nutritional information obtained from CalorieCount.com. Calories based on 2 cookies.