Kitchen Sink Oatmeal Cookies

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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 15 Minutes
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.4g
  • Protein: 1g
  • Carbohydrate: 7.7g
  • Fiber: 0.6g
  • Cholesterol: 9mg
  • Iron: 0.3mg
  • Sodium: 28mg
  • Calcium: 7mg

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. 1. Preheat oven to 350°.
  2. 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. 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. 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.
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