I love oatmeal cookies and luckily am still able to tolerate GF oats, as many celiacs cannot. These cookies are delicious, crispy on the outside with a little chew on the inside. Just perfect. This recipe makes a big batch! Take them to a party or store them in the freezer for another day. Makes about 36 cookies.
Ingredients
1 3/4 stick of unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp bourbon vanilla extract
1 1/2 cups Pamela's Baking Mix
2 tsp ground cinnamon
3 cups gluten free oats
1 cup chocolate chips
1/2 cup chopped walnuts
Directions
Preheat oven to 350° F. In a large bowl, using a mixer, cream together the butter and sugars on medium speed. Add eggs and vanilla and mix until smooth. Slowly add the baking mix and cinnamon and blend on low until well incorporated.
Stir in oats and then fold in chocolate chips and walnuts until evenly distributed. Drop by the spoonfuls onto a cookie sheet lined with parchment paper or a silpat. Bake for 10-15 minutes depending on the size of the cookie (until golden brown). Let cool on cookie sheet for about 7 minutes before transferring to a cooling rack. Enjoy!
These cookies were amazing! I Cooked them for 13 minutes and substituted pecans for walnuts and they were prefect. Thank you for posting this recipe! :D
ReplyDeleteDelicious! 13 min. for me too and I used almond meal instead of chopped walnuts and coconut sugar instead of white. Thank you!
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