GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES
Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.
Provided by Irene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 35m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
- Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
- Bake in the preheated oven until golden and soft, 7 to 9 minutes.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 68.7 mg, Sugar 5.4 g
GLUTEN FREE CHOCOLATE OATMEAL SCOTCHIES
A sweet, rich cookie loaded with chocolate and butterscotch chips. Enjoy Life makes a great allergen-free chocolate chip that you can get at Whole Foods. Bob's has gluten free oatmeal. Substitute Earth Balance for the butter if you can't have dairy.
Provided by FreetoFeast
Categories Drop Cookies
Time 23m
Yield 48-60 cookies
Number Of Ingredients 13
Steps:
- Cream butter, sugar and egg.
- Add dry ingredients.
- Drop by teaspoonfuls onto a greased cookie sheet.
- Bake at 350 for 8 minutes.
Nutrition Facts : Calories 84.1, Fat 4.2, SaturatedFat 2.8, Cholesterol 9.5, Sodium 144, Carbohydrate 11.7, Fiber 0.4, Sugar 8.8, Protein 0.7
NESTLE' OATMEAL SCOTCHIES
One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie.
Provided by Caryn
Categories Drop Cookies
Time 25m
Yield 4 dozen cookies or bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
- Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
- Gradually beat in flour mixture.
- Stir in oats and morsels.
- Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
- Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
- Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
- Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
- Prepare dough as above.
- Spread in prepared pan.
- Bake for 18 to 22 minutes or until lightly browned.
- Cool completely in pan on wire rack.
DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES
Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, Pam :)
Provided by skinnysweetsdaily
Categories Dessert
Time 22m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
- In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
- In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
- You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
- Place in fridge for about 10 minutes.
- Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
- Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
- The cookies will remain soft on the inside and crispy on the outside. A sure winner!
- Makes 24 large cookies.
CHOCOLATE CHIP OATMEAL SCOTCHIES
I hardly make any other cookies but these. they are so wonderful! They are loaded with lots of butterscotch, chocolate chips and oatmeal!! I make these all the time for gatherings, camping trips etc. and there are never any left to bring home.
Provided by cookin_nurse
Categories Drop Cookies
Time 20m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
- Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.
GLUTEN-FREE CHEWY OATMEAL-CHOCOLATE CHIP COOKIES
These were adapted from other recipes. As a mom who is always looking for a tried-and-true recipe, I would have loved to have had this laid out for me. This recipe was made using the exact items I have listed. I cannot comment on how they would turn out if you substitute other ingredients in. As written, this produced chewy, delicious oatmeal chocolate chip cookies. These are gluten and casein free. They are not vegan, as there is an egg.
Provided by Theresa Carroll
Time 40m
Yield 20
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
- Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
- Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.
Nutrition Facts : Calories 142.2 calories, Carbohydrate 18.6 g, Cholesterol 9.3 mg, Fat 7.8 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 2.8 g, Sodium 123.8 mg, Sugar 8.1 g
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