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These cookies are amazing. And easy. And cheap. And for GF, don’t require a bunch of strange stuff, which helps with the cheap. In fact, I would bet you have everything to make these right now just sitting around, all lonely, in your pantry, cupboards, and fridge. Poor, poor ingredients. Well, lets make them happy (and the rest of your family!) and get to baking some easy oatmeal chocolate chip cookies! Okay?!?!
Oatmeal Chocolate Chip Cookies (makes about 3-4 dozen)
1 (4 ounce) stick of butter, softened
1/2 cup sugar (or whey low, coconut sugar, powdered erythritol, date sugar, etc.)
1/2 cup brown sugar (or…..)
1 teaspoon vanilla extract
1 1/2 cups oat flour (I just put oats into my coffee grinder a little bit at a time and grind them up, a fine grind is NOT necessary)
1 cup quick oats
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Mix together the butter and sugars until fluffy and well incorporated (2-3 minutes). Add all other ingredients except chocolate chips and mix well. Now you can add the chocolate chips and mix until just incorporated. At this point you can scoop your cookie dough into a zip top bag and refrigerate for up to several days or you can get to baking right away. Scoop well rounded tablespoons of dough 1-2 inches apart onto parchment lined baking sheets and bake for about 8-12 minutes, depending on whether your dough was refrigerated. When the cookies are done they will be light brown around the edges and still look wet on top. DO NOT bake until the cookies look “done” and are dry on top, they will be very over-baked by then! Allow cookies to cool on the cookie sheet for several minutes and then transfer to a wire cooling rack (or dish towel or whatever) to finish cooling. Don’t wait too long to try one though, they are best warm, with yummy-melty chocolate chips and a glass of cold milk. Mmmmm. Your welcome!
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