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Saturday, 22 August 2015

Delicious Gluten-Free Oatmeal Chocolate Chip Cookies!

These tasty oatmeal chocolate chip cookies can be mixed by hand!  While I do love my kitchen-aid mixer, sometimes it's nice to just throw things together in a bowl and mix them by hand.  These have been a great hit, and even made twice in one week (shhh).  They were a perfect treat to whip up with my 4 year old helper.  They received rave reviews this evening from the friends who tried them.  I love making them with a mixture of semi-sweet and dark chocolate chips. Yum! Enjoy!
Gluten Free Oatmeal Chocolate Chip Cookies
Gluten-Free Oatmeal Chocolate Chip Cookies - fresh from the oven! 

Delicious Gluten-Free Oatmeal Chocolate Chip Cookies!
Makes ~36 cookies

Preheat oven to 350F.  Line cookie sheets with parchment paper or silicon mat.

In a large bowl, mix until smooth (use the back of the spoon to get all butter and sugar lumps out):
3/4 cup butter, softened (I used salted butter)
3/4 cup sugar
1/2 cup brown sugar
1 egg
2 Tbsp water
2 tsp vanilla extract or vanilla bean paste

Mix in a small bowl:
3/4 cup Kristin's Gluten-Free Flour Mix
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder

Mix the flour into the butter/sugar mixture, just until thoroughly combined.

Fold in:
3 cups whole oats (make sure they're gluten-free if you're Celiac or sensitive)
1 1/2 cups semi-sweet chocolate chips (OR you can use a combination of semi-sweet and dark chips)

Use a 2 Tbsp cookie scoop to scoop cookies onto parchment-lined baking sheets. You can leave or flatten slightly (I find the cookies end up a little more evenly-sized if I do this).
Leave scooped, or flatten slightly before baking.  

Bake at 350F for 11-13 minutes. (less time = chewier cookie, more time = crispier cookie).
Let rest 1-2 minutes before removing to wire rack to cool.   Delicious fresh.  Leftovers freeze well.  Enjoy! 

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