I had posted the recipe for Oatmeal Chocolate Chip Cookies some time ago. These are the cookies that Lowell grew up with and, around here, we call them “Dad’s Cookies”. Since posting the original recipe we have changed it slightly to make it gluten-free. It does contain oats, but for the sake of this post we will call them gluten-free.
Oops. I just checked and that “original recipe” didn’t make the transition from Blogger to WordPress. But if you don’t want them gluten-free, all you do is make the flour all whole wheat. Pretty simple.
I like to have my butter softened to room temperature. Makes a nice creamy cookie dough!
Add in 1 1/2 cups oil.
Dump in your white and brown sugars. Those brown speckles you see on top of the butter is my white sugar, plus a little coconut sugar I had in the cupboard. You can sub in coconut sugar if you’d like.
I never measure my vanilla. Is it possible to get too much vanilla in cookies? A generous splash works great!
Someday I will have to learn the technique of cracking open an egg with one hand. That would give me about 2 extra seconds for every egg I must crack a day! Counting breakfast eggs, that makes it approximately 24 seconds added to my day . . . however, my husband would claim I’d quickly look for something else to fill that up with.
Mix it all up until it’s nice and creamy. See how creamy that is? This is pretty vital to how your cookies will bake. At least if you’re trying to get them to turn out perfect every time like me. What an obsession, I know.
Time out! Not for you – for the baby. Mr. Fat Squishy got his fingers in the bowl and had to be taught a lesson.
Now that your dough is all creamed together, you will want to add in your baking soda, salt, and gluten-free flour. I like this brand of gluten-free flour which I can get for a reasonable price at Costco. I put in the full four cups of this flour. However, in the past I’ve used part almond flour and would make it like this: 3 cups gluten-free mix, 1 cup almond flour.
Then I ran out of almond flour. And my Costco didn’t carry it anymore, plus the place to order it online cost an arm and a leg. Where did that phrase come from anyway? Whoever paid an arm and leg for anything?
Seriously. All body parts aside, I make these cookies about every two weeks and didn’t want to break our bank at the same time. So I use the gluten-free mix. You can also make your own gluten-free mixture to use here.
Ingredients for this gf mix include: sweet brown rice flour, tapioca starch, arrowroot powder, sorghum flour and xanthan gum.
Stir it all up . . .
. . . and then hand off the beaters to the little boy who’s been begging for them for the last half hour.
I don’t normally dip my oatmeal right out of my 5 gallon bucket, but I was all out in the cupboard and had to run to the basement for backup. I like to buy 25 pound bags of old-fashioned oats at Sharon’s Country Store and then dump it into my food-grade 5 gallon buckets and plunk it down in the deep, dark basement until needed.
No oatmeal cookie is complete without a mountain of chocolate chips.
An entire mountain.
Actually, the picture just makes it look like that because it’s piled on top of all the oats. But if you’re me, which I am, you need about 2 chocolate chips in every bite of cookie. You do the math.
So if you’re not an unashamed chocoholic, you will probably want to scale that mountain down a bit.
Scoop the cookies onto your greased cookie sheet and press them down very slightly with the palm of your hand. This is another trick to help them come out perfect every time.
And . . . this picture should’ve been before the other one. But I’m too lazy to switch them.
I love this cookie scoop! Please don’t ask me where I got it since I’ve had it for years on end now.
Bake up your cookies for 12-15 minutes and enjoy with a cup of steaming coffee!
Take it with you!
Gluten-Free Oatmeal Cookies
1 1/2 cups butter
1 1/2 cups oil
2 cups brown sugar
3/4 cup white sugar
Cream together well.
2 1/2 teaspoons baking soda
1 1/2 teaspoons sea salt
4 cups gluten-free flour
7 1/2 cups old-fashioned oats
1 1/2-3 cups chocolate chips (your preference)
Stir in with wooden spoon. Scoop onto greased cookie sheets. Press down on the top of each cookie slightly with palm of hand or bottom of cup.
Bake at 350 for 12-15 minutes. They will be done when they are uniformly brown and not wet-looking.
These store well in the freezer.
Makes approximately 6 dozen.
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