19 Jan Oatmeal Cookies Favorites
Yield: about 2 dozen medium sized cookies
Single batch
Dry ingredients
210 g Cloud 9 all-purpose gluten-free flour (1 2/3 cups)
120 g gluten free quick cooking oats (1 1/2 cups)
60 g finely chopped walnuts (1/2 cup)
45 g gluten free sweetened shredded coconut (3/4 cup)
1/2 tsp gluten-free baking powder
1/2 tsp gluten-free baking soda
1/2 tsp gluten-free ground cinnamon
Wet ingredients
226 g softened butter or margarine (1 cup)
100 g white sugar (1/2 cup)
110 g packed brown sugar (1/2 cup)
2 eggs, room temperature (104g)
1 tsp gluten free vanilla extract (5g)
Preheat the oven to 350°F. In a large bowl, whisk together the Cloud 9 flour, oats, walnuts, coconut, baking powder, baking soda, and cinnamon. In another large bowl, cream the softened butter or margarine with the white and brown sugars until smooth, then add the eggs, vanilla and mix until fully blended. Add the dry mixture to the wet mixture a little at a time, mixing until the dough comes together; when the dough becomes too thick to stir comfortably with a spoon, use your hands to finish combining everything into a uniform dough. Cover and chill the dough for about 20 minutes to help the cookies hold their shape. Roll into 1-inch balls or scoop with a small ice cream scoop, placing them about 2 inches apart on an ungreased cookie sheet. Flatten each ball slightly using a fork or the bottom of a glass. Bake for about 15 minutes or until golden brown. Cool on the pan for a minute or two, then transfer to a cooling rack and cool completely.
Some Tips:
Measure your flour by gently spooning it into a cup and sweep off any excess.
Do not use the measuring cup to scoop from the bag as it may compact the flour resulting in more flour than required.
