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Oatmeal Cookies with Artisan Flour
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Gluten-Free Egg-Free Soy-Free Nut-Free Peanut-Free Corn-Free

12 Review(s)/Comment(s) | Add Your Review/Comment

Enjoy an old-fashioned crispy oatmeal cookie. You can also make oatmeal cookies using our Oatmeal Cookie Mix.

Ingredients

    Yield: about 3 dozen 2 ½" cookies

    • 1 cup butter, softened
    • ¾ cup sugar
    • ½ cup dark brown sugar, packed
    • 2 eggs, large, beaten slightly or equivalent using Egg Replacer
    • 1 tsp vanilla
    • 1 cup Pamela's Artisan Flour Blend
    • 1 tsp salt
    • ¾ tsp baking powder
    • ½ tsp baking soda
    • 2 tsp cinnamon
    • ¼ tsp allspice
    • ½ tsp nutmeg or ¼ tsp cardamom (optional)
    • 2 ¼ cups gluten-free oats
    • 1 cup walnuts, chopped (optional) or other additions like raisins, chocolate chips, etc.
Directions

    Cream butter in a stand mixer. Add sugars, mix well, then add vanilla and eggs, one at a time. In a separate bowl, whisk together the dry ingredients, excluding the oats and nuts if using. Add the dry ingredients to stand mixer and mix. Then add the oats and nuts, and mix well again.

    Pre-heat oven to 350°. Using about 2 tablespoons of dough, roll into 1" balls. Bake in top third of the oven for 13 to 15 minutes, until edges turn golden brown and crisp. Cookies will give just a little in the middle.

    Chef's Note: If you are using Egg Replacer and want flat and crispy cookies, you will need to flatten the cookies slightly before baking.

    © Pamela's Products, Inc.
Comment/Review
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Joyce 07/183/2015 07/03/2015
I tried this recipe but replaced regular butter with butter-flavored Crisco and split the brown sugar between regula
own sugar and brown Splenda. My cookies were dry and grainy and fell apart. Could substituting the Splenda for 1/2 the sugar and not using regular butter cause this? I sure hope someone can help me.
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    • Pamelas Customer Service 03/67/2015 03/09/2015
      Hi Joyce - Any time you make a substitution you take a step away from the intended outcome, potentially altering the final product. I would suggest making the recipe as written to see how it compares to your cookies, then making substitutions one at a time to see what the overall outcome is. I hope this helps. Denise, Customer Service
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Jane 10/299/2014 10/27/2014
taste great...best to use a baking mat on the baking tray
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