Brown Sugar Oatmeal Cookies
1 cup butter, softened
2 cups packed dark brown sugar (See notes)
2 tsp GF vanilla
2 eggs
1¾ cup Bob’s Red Mill Gluten Free 1 to 1 Flour or 1¾ cup of your favorite GF flour + ½ tsp xanthan gum (omit if your flour already contains)
1 tsp salt
½ tsp baking soda
3 cups old fashioned GF oats (not quick cooking) (See notes)
Whisk together GF flour, xanthan gum (if using), salt & baking soda. Set aside
In electric mixer mixing bowl beat together butter & brown sugar until fluffy.
Beat in vanilla.
Beat in eggs, one at a time, scraping down sides after each addition.
Add in flour mixture in 2-3 portions, scraping down sides between additions. Combine just until completely mixed.
Mix in oats – on medium low speed or by hand. Mix until just combined.
Drop by rounded teaspoonfuls onto baking sheet with parchment paper or lightly sprayed with GF baking spray. (They do spread a little bit, so don’t put them too close together. I put 12 on a large baking sheet & that works for spacing,)
Bake at 350° for 9-11 minutes, for a softer, chewier cookie (my personal preference) or 11-13 minutes for a crisper cookie.
Cool on pan for 2 minutes, then move to wire rack to finish cooling.
Notes:
This recipe is adapted from one on thepioneerwoman.com website. Thanks Ree!
You can use light brown sugar, but the dark brown sugar has a richer flavor & is not so sweet – a nice little twist on regular oatmeal cookies! But it’s all a matter of personal preference!
Oats are inherently gluten free, but if the package doesn’t say “Gluten Free”, they may have been processed or packaged in the same facility as products with gluten – so there is a chance of cross-contamination. If you are GF by choice, it may not matter to you. But if you have a gluten allergy, better to purchase oats that are labeled GF.
This recipe makes about 6 dozen or so cookies. That may be too many cookies for you (if there is such a thing as too many cookies – haha!). But you can cut the recipe in half or, good news – they freeze well!