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Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 48 (serving size: 1 cookie)
  • Hands-on:15 Minutes
  • Total:40 Minutes

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.

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
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Kitchen Sink Oatmeal Cookies recipe

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