Kitchen Sink Oatmeal Cookies

Kitchen Sink Oatmeal Cookies Recipe
Oxmoor House
You can put just about anything in these cookies. Chocolate chips and walnuts are definitely some ingredients that you won’t want to leave out.

Yield:

Serves 48 (serving size: 1 cookie)

Recipe from

Recipe Time

Hands-On: 15 Minutes
Total: 40 Minutes

Nutritional Information

Calories 60
Caloriesfromfat 0.0 %
Fat 3.2 g
Satfat 1.6 g
Monofat 0.8 g
Polyfat 0.4 g
Protein 1 g
Carbohydrate 7.7 g
Fiber 0.6 g
Cholesterol 9 mg
Iron 0.3 mg
Sodium 28 mg
Calcium 7 mg

Ingredients

3.45 ounces gluten-free flour (about 3/4 cup)
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 1/2 cups gluten-free old-fashioned rolled oats
1/2 cup chocolate chips
1/4 cup chopped walnuts or almonds

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, cinnamon, and salt in a bowl, stirring with a whisk.

3. Place butter and sugars in a large bowl; beat with a mixer at medium speed until well blended. Add egg, beating well. Add flour mixture; beat. Stir in oats, chocolate chips, and nuts.

4. Drop dough by 2 level teaspoonfuls onto a baking sheet lined with parchment paper. Bake at 350° for 10 minutes. Remove cookies from pan; cool on wire racks.

Tip: Choose your brand of chocolate chips carefully. Read the label to make sure you select a truly safe gluten-free option.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note