Oatmeal Chocolate Chip Cookies

<a href=”http://www.bloglovin.com/blog/13631329/?claim=5msc2qqayxm”>Follow my blog with Bloglovin</a>

That's right, there were only 2 cookies left (quickly devoured by my daughter)!

That’s right, there were only 2 cookies left by the time I got a photo (quickly devoured by my daughter)!

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 egg

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!

© 2014-2015 Bowls Full of Yummy. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Bowls Full of Yummy with appropriate and specific direction to the original content.


2 responses

  1. I LOVE this post! I LOL’d down at the bottom when you say “Why the hell do I mess with these recipes?” I keep telling my blog readers they’re flirting with fire when they start subbing ingredients in breads and baked goods. Risky at best. Man have I ever learned, too. Some want to sub out the main item by volume and wonder if it will work. Had someone ask if they could coub out BOTH alternate flours in a recipe. I mean, really. In kinder words, I always tell them “Try and see. Might work; might not.”. Like how the hell do I know? I didn’t make mine that way. LOL. I guess they think we’re all kitchen chemists or something. LOL Anyhow, I need to follow your blog because I like your style. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s