Is it just me, or do you ever get random oat cravings? Maybe it’s just me, but those oat cravings helped me to develop this delicious recipe! These oatmeal cookies are soft, oat-y, have a slight hint of cinnamon, and really hit the spot. Normal oat cookies are made with oats and flour, but this recipe is made with oats and oat flour. Oats on top of oats. I love it! The fun thing about this recipe is that there are so many different mix-in options. I split my cookie dough into three equal parts and added different mix-ins into each one. I gave the option for so many different mix-ins because it seems like not many people have a good impression on oatmeal raisin cookies. If you told me a few years ago that I would start liking them I would’ve thought you were insane! But it seems like kids’ taste buds really do change as they get older. Although I will say I don’t think I’ve had many oatmeal raisin cookies before this recipe. Anyway… I love oats and oatmeal cookies and I hope you do too because these cookies are extremely delicious and I highly recommend trying them!
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Gluten-free oat flour is linked here.
Gluten and Nut Free Oatmeal Cookies
Ingredients
- ½ cup soft unsalted butter
- ¾ cup light or dark brown sugar (I used dark) lightly packed
- 1 egg
- 2 tbsps cornstarch or any starch
- ½ tsp salt
- 2 tsps vanilla extract
- ¼-½ tsp ground cinnamon (I used ½ tsp) it's not strong at all, but if you really don't like it you can leave it out
- ½ tsp baking soda
- 1 ¼ cups oat flour (certified gluten-free if needed) I make my own oat flour by blending up lots of rolled oats in a high-speed blender until a flour forms (it won't be as fine as the store bought oat flour) and storing it in a bag or container
- 1 ¼ cups rolled oats certified gluten-free if needed
- 1 cup butterscotch chips, raisins, dried cranberries, chocolate chips, white chocolate chips, chopped up soft chewy caramels, chopped pecans, M&M's, chopped cadbury eggs, or any mix-in(s) of choice.
Instructions
- Preheat the oven to 350 degrees F (177 C). Line a baking tray(s) with parchment paper.
- In a large bowl (or the bowl of a stand mixer), cream the butter and brown sugar together until smooth and creamy using a hand/stand mixer. Add the egg and mix until light and fluffy.
- Add the starch, salt, vanilla, cinnamon, and baking soda and mix until combined. Add the rolled oats and oat flour and beat until everything is well mixed.
- Scape the sides of the bowl with a spatula. Add whatever mix-in(s) of choice and mix until well combined (I split my dough into three equal parts and added ⅓ cup each of raisins, butterscotch chips, and chopped caramels separately into the the three dough portions). The dough should be kind of sticky.
- Using a cookie scoop, scoop dough balls onto the lined baking sheet(s). If you want to roll the dough into perfect balls with your hands, (which I did not do and is totally optional) chill the balls in the freezer for 15 minutes before rolling, so that your hands won't get messy. Bake for 8-10 minutes or until the edges are just slightly golden brown. Sometimes they don't even look like they're done baking, but I don't recommend baking any longer than 10 minutes (unless you are making big cookies). Let the baked cookies cool for at least 5 minutes before eating. Enjoy!
I just tried the butterscotch oatmeal cookie! It is delicious. I would never have guessed that it was gluten free. Thank you for sharing!
Aww I’m so glad you liked it!