Soft and chewy oatmeal cookies made with oat flour, these oatmeal cookies are delicious and can be made gluten free.
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One of my favorite treats that I grew up with was oatmeal cookies. It was so exciting to come home and have warm cookies waiting for us after school. The house always smelled so good.
And they tasted so good too. Soft and buttery bites of homemade goodness that just melt in your mouth.
Mmmmh.
These oatmeal cookies are delicious plain or with add-ins
My Mom always left out the raisins that are typically added to oatmeal cookies. I’m definitely on the no-raisin-team too as far as oatmeal cookies go. I don’t have an issue with raisins in particular, but I don’t appreciate them in my oatmeal cookies. It’s one thing if you know they are there and are expecting them. But what a disappointment if you think you’re getting a chocolate chip and it’s an old raisin.
Ugh.
In order to err on the side of never disappointing anyone (you know, being the kind and generous person that I am), I almost always put some form of chocolate in mine—chocolate chips, mini M&M’s, mini Reese’s, etc. But I’m giving you permission to substitute raisins if you must have them. These are also really good without chocolate OR raisins. That’s how my mom always made them.
This recipe uses whole-grain flour and is gluten free adaptable
This oatmeal cookie recipe is adapted from the oatmeal cookies I grew up with. It has definitely been a family favorite for many years. The main thing I changed is to use oat flour instead of regular flour. The oat flour adds some extra nutrition, gives them a delicious oat-y flavor, and makes them light and tender. With oat flour they can also be made gluten free.
My dad has celiac disease so gluten free is important for him. If you’re worried about gluten free too, this recipe will work great as long as you use gluten free certified oats. The regular oats will have traces of gluten in them because of the way they grow, harvest, and process them.
I like to grind the oat flour from oat groats (the whole grain oat) in my grain mill. This is the grain mill (aff. link) I’ve had for many years and love. If you don’t have a grain mill, I’ve given instructions in the recipe to make the oat flour by grinding rolled or quick oats in a high powered blender. It works great.
How do you like your oatmeal cookies?
Soft and chewy? Or a little more crunchy?
I like to bake them just until they are still chewy and barely done. They are my favorite that way. In my oven, 8 minutes is just perfect, but feel free to adjust the time for what works for you.
Well, I’ll leave you to it, my friends. I hope you have a wonderful day.
Oatmeal Cookies {Gluten Free Adaptable}
Soft and chewy oatmeal cookies made with oat flour, these oatmeal cookies are delicious and can be made gluten free.
Ingredients
- 1 ¼ cup (2 ½ sticks) butter
- ¾ cup (5.75 ounces) brown sugar
- ½ cup (3.75 ounces) white sugar
- 1 egg
- 1 teaspoon vanilla
- 2 ½ cups (10 ounces) oat flour see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 cups (10.5 ounces) old fashioned oats see note
- 1 cup (6 ounces) chocolate chips, mini M&M’s or Reese’s pieces optional
Instructions
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Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
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Cream butter and sugars in a large mixing bowl or the bowl of a stand mixer. Add eggs and vanilla and beat well.
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In a separate smaller bowl, add oat flour, baking soda, salt, cinnamon, and nutmeg and mix together. Add the flour mixture to the large mixing bowl and mix until just barely combined. Stir in the old fashioned oats and chocolate pieces if desired.
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Scoop dough by heaping tablespoon and roll into balls (I like to use a #40 cookie scoop). Place on prepared cookie sheet leaving 1 ½ inches between.
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Bake in preheated 375 degrees F oven for 8 minutes or until lightly browned. Remove from oven and cool for 1 minute on cookie sheet before transferring to a wire rack to cool completely.
Recipe Notes
1. For the oat flour, you can grind oat groats in a grain mill. This is my preferred way to make it because it’s fresh and you use the whole grain. If you don’t have a grain mill, you can blend up rolled or quick oats in a high powered blender for 2-3 minutes until finely ground.
2. The best way to measure the flour in this recipe is to use the weight measurements because everyone scoops flour differently, especially if it’s freshly ground.
3. If you need to make this recipe gluten free make sure you use certified gluten free rolled oats. Regular rolled oats often have traces in gluten in them because of the way they are grown, harvested and processed.
Recipe Source: Adapted from a recipe found in my Mom’s family cookbook
All images and text ©The Cook’s Treat
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