These are hands down the BEST Oatmeal Cookies. I usually double the recipe because my husband eats half the first night. The wonderful thing about this recipe is it is so easy to make allergy changes to it without anyone noticing. But don’t leave it with just the oatmeal; they are delicious many different add-ins. (I am particularly fond of chocolate chips.)
wheat-free*, dairy-free, egg-free, soy-free, nut free
(See allergy changes below recipe.)
Grandma Carey's Oatmeal Cookies
This cookie recipe is very flexible and lends itself well to food allergy changes.
- 1/2 cups brown sugar
- 1/2 cups white granulated sugar
- 1/2 cups shortening
- 1 egg
- 1 teaspoons vanilla
- 1 tablespoons milk, cow's
- 1 cups all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 cups oatmeal
Heat oven to 350 degrees.
Beat brown sugar and granulated sugar, shortening (can use coconut oil, canola oil or butter), egg, vanilla and milk until smooth.
Sift together flour, baking soda, baking powder and salt. Add all at once to egg mixture. Beat until smooth.
Add oats and mix well. Add 1/2 cup (optional): butterscotch chips, nuts, chocolate chips, raisins, Craisins, or other mix-in to oatmeal mixture.
Drop from teaspoon onto cookie sheet, 2 inches apart. Bake 12 minutes or until light brown. Remove from oven and allow to cool on cookie sheet for 2 minutes before removing.
Yield: 3 dozen cookies
To make this recipe more allergy-friendly, make the following substitutions:
- Shortening: Use 1/2 cup canola oil or coconut oil
- Flour: Use 1 1/4 cups oat flour (grind Old-Fashioned Oats in a coffee bean grinder)
- Egg: Use EnerG egg replacer equal to 1 egg
- Milk: Use 1 Tbsp. non-dairy milk (rice, soy, almond, coconut, etc)
(*non-certified gluten-free oats may contain traces of wheat)
Try these out right away and let me know how quickly they were gobbled up!
Recipe shared at Sweet Tooth Friday.