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Kitchen Sink Oatmeal Cookies

Oxmoor House
Hands-On time 15 mins
Total time 40 mins
Yield Serves 48 (serving size: 1 cookie)
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.

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

Nutrition 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

How to Make It

  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.

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

Cooking Light Real Family Food