The Gluten Free Condition
As more and more of my relatives go to the gluten free side, our family recipes follow. One that had to be incorporated is the Oatmeal Chipper Cookies my mom discovered in the 1970s. I experimented with them this fall and found the perfect transition. Proof is in the pudding–my dad loved them!
The Good, the Bad, and the Delicious
The great thing about this recipe is throwing all the ingredients it at the same time and stirring. There is no creaming butter and sugar or sifting dry ingredients. Just dump, stir and try to spoon onto brown paper cut to fit the cookie sheet. The last bit of dough absolutely never sticks together. Just do the best you can. It will bake together in the oven. Getting them off the brown paper is another trick. The best way involves timing. The cookies have to be warm, but not hot. If they fall apart you have a couple choices. A) devour them on the spot. That’s the method of choice. B) Stick them forcibly back together on the cooling rack. This sometimes works. You can always revert to plan A if it doesn’t. These cookies are superduper crumbly. Once you taste them, you won’t care.
Bake on a brown paper lined cookie sheet at 325 for 12 to 15 minutes. You can use parchment paper, but why? It costs so much! Brown paper comes free in paper bags and inside packages that don’t use air-filled bubble wrap.
1 & 1/4 cups oatmeal (I use old-fashioned oats)
1 cup gluten free flour mix of your choice
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup coconut flakes
1/2 cup chocolate chips
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup oil
1 teaspoon vanilla
Optional: 1 cup craisins or raisins or both
Drop onto brown paper. Flatten as much as possible to keep the cookie together. It doesn’t hurt to work the dough together. It will still come out fine.
If you have no gluten problem, don’t bother to use gluten free flour. They’ll be just as good.