Another freezing cold day in Chicago and I decided to do some baking - Gluten Free, of course! We are on the countdown to spring break and I thought I'd make some treats to have for our upcoming long drive to Florida on Friday... ANYTHING to get out of packing a family of 6 for vacation.
This is a recipe that I have used for YEARS, that I love, and I just adapted to gluten free. If I plan on freezing half the batch, I will typically underbake the cookies slightly. My kids cannot tell the difference between my old recipe and new recipe. For carb counts, since I try to make these fairly small, I generally estimate 12 carbs per cookie for Colleen - for my T1 friends out there! Enjoy!
Gluten Free Oatmeal Cookies
1 1/4 cups butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons GF vanilla
1 1/2 cups all-purpose GF Flour (I use Gluten Free Pantry All-Purpose, by Glutino)
1 teaspoon GF baking soda
1/4 and 1/8 teaspoon xanthum gum
1/2 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
3 cups GF old fashioned rolled oats (I use Bob's Red Mill)
Preheat oven to 375 degrees.
Beat butter and sugars at medium speed with electric mixer until creamy. Add egg and vanilla, beating well.
Combine flour and next 4 ingredients in a bowl, stirring well. Add to butter mixture; mix until well blended. Add oats; stir well. Drop by rounded tablespoons onto baking sheets lined with parchment paper. Bake for 10 minutes. Cool on pan for 2 to 3 minutes, then remove cookies and cool on wire rack.
These are DELICIOUS right out of the oven! YUM!
