Finished Oatmeal Cookies with Milk by Randy Cockrell
February, for a lot of you, has been a cold, snowy misery. What better than warm from the oven cookies to make everything feel better. At my house we love oatmeal cookies. My mom sometimes eats them as breakfast. I mean, they’re oatmeal, right? Anyway, this recipe comes from the back of the oatmeal box so super easy to find. I made it both gluten and dairy free by making some substitutions. I also replaced the chocolate chips with raisins so that makes them even more like a bowl of oatmeal in the morning, am I right? Here we go.
Oatmeal Chocolate Chip Cookies
From
The back of the box of Great Value 100% Old Fashioned Oats
Mise-en-place for oatmeal cookies by Randy Cockrell
1 Cup All Vegetable Shortening (I use lard but if you can find a gluten free veg shortening, go ahead and use it.
1 Cup Sugar
1cup light brown sugar firmly packed
2 eggs
2 T Milk (I used cashew milk with makes this recipe dairy free for my hubby)
1 1/2 tsp vanilla
1 1/2 cups All Purpose Flour (I used a 4 bean flour blend to make the cookies gluten free for me! See the recipe for it below.)
1/2 tsp salt
1 tsp backing soda
1 tsp cinnamon
4 Cups Old Fashioned Oats
1 cup semi-sweet chocolate chips (I used 1 cup of raisins instead)
Four Flour Bean Mix
From
Living Well Without Wheat The Gluten-Free Gourmet by Bette Hagaman
This exchanges cup for cup with wheat flour and has enough protein so that in many cases you can take your regular cake or cookie recipe and not have to make any additions except for some xanthan gum.
Formula For 9 cups flour
2/3 part Garfava bean flour 2 cups Gafava bean flour
1/3 part Sorghum flour 1 cup Sorghum flour
1 part Cornstarch 3 cups Cornstarch
1 part Tapioca flour 3 cups Tapioca flour
In a very large bowl mix all ingredients together with a whisk. Store in a dry location.
Using Xanthan gum:
For breads: 3/4 teaspoon per cup of flour
For cakes: 1/2 teaspoon per cup of flour
For cookies: 1/4 to 1/2 teaspoon per cup of flour
In a very large bowl mix all ingredients together with a whisk. Store in a dry location.
Using Xanthan gum:
For breads: 3/4 teaspoon per cup of flour
For cakes: 1/2 teaspoon per cup of flour
For cookies: 1/4 to 1/2 teaspoon per cup of flour
Oatmeal Cookie Directions
Heat oven to 375 degrees F.
Blend shortening with sugars.
Creamed sugar and shortening, eggs, milk and vanilla by Randy Cockrell
Add eggs, milk and vanilla and beat well.
Add the flour, salt, cinnamon, Xanthan gum, and baking soda, beat well again.
Flour, salt, cinnamon, Xantham Gum, and baking soda, by Randy Cockrell
Stir in the oats and chocolate chips.
Oats and raisins added by Randy Cockrell
Drop by rounded tablespoonsfuls, about 2 inches apart onto ungreased cookie sheets.
Dropping 2 inches apart on ungreased cookie sheets by Randy Cockrell
Bake for 13 to 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes. Place cookies on a wire rack to finish cooling.
Putting cookies on wire rack to cool by Randy Cockrell
Makes about 42 cookies.
Drop cookies onto parchment lined cookie sheets by Randy Cockrell
I made two sheets (about a dozen cookies per sheet) per the directions and those cookies stuck to the cookie sheet. I ended up with crushed cookie all over the floor. After that I used parchment paper and the cookies slid right off. This makes a crispy cookie. Oh, and that glass of milk in the first picture, it’s Cashew Milk. Enjoy.
