Kitchen Sink Oatmeal Cookies

3 Reviews
ADD YOUR REVIEW
Oxmoor House
Hands-On Time
15 Mins
Total Time
40 Mins
Yield
Serves 48 (serving size: 1 cookie)
By Amanda Haas
September 2012
RECIPE BY 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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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

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Ratings & Reviews

millerlynne5715's Review

Claudia
October 10, 2012
Taste was really good-- I used Bob's Red Mill gluten free all purpose baking flour. The problem with the cookie was when I tried to remove from baking sheet it completely crumbled and would not hold together. Maybe someone out there can give me a suggestion, I am new at gluten free baking.

sdf2012
April 20, 2015
The same happened to me, but I did not use parchment paper to line the first two sheets I put into the oven. I did line the next two sheets with parchment paper and the cookies held up much better. I let the cookies cool slightly on the sheet before moving them to racks to cool completely.

sdf2012's Review

Chatty2012
July 12, 2014
N/A

Chatty2012's Review

millerlynne5715
October 06, 2012
N/A
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