19 Jan Oatmeal Cookies Soft
Yield: about 2 dozen cookies
Single batch
Dry ingredients
260 g (1 ½ cups + 2 tbsp) Cloud 9 all purpose gluten free flour
1 tsp GF baking soda
1 tsp salt (2g)
1 and 1/2 tsp GF ground cinnamon
3 cups gluten free quick cooking oats
1/2 cup finely chopped walnuts (optional)
Wet ingredients
1 cup softened butter (226 g)
1 cup white sugar (200 g)
1 cup packed brown sugar (140 g)
2 eggs (room temperature)(104g)
1 tsp GF vanilla extract (5g)
Preheat the oven to 350°F. In a large bowl, whisk together the Cloud 9 flour, baking soda, salt, cinnamon, oats, and walnuts. In another large bowl, cream the softened butter with the white and brown sugars until smooth, then add the eggs, vanilla, and mix until fully combined. Add the dry mixture to the wet mixture a little at a time, mixing until the dough comes together, don’t overmix if it becomes too firm to stir, use your hands to finish combining. Cover the bowl and chill the dough for about 20 minutes to help the cookies hold their shape. Roll the dough into 1-inch balls and place 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 10 to 12 minutes, or until the bottoms are golden brown but the tops still look soft (do not overbake or they will become firm). Cool on the pan for 1 to 2 minutes, 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.
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.
