wheat-free*, dairy-free, egg-free, peanut/nut-free, soy-free
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
- Soy Allergy (shortening): substitute 1/2 cup butter, non-dairy margarine, coconut oil or canola oil
- Wheat/Gluten Allergy* (flour): substitute 1 1/4 cup ground oats (oat flour – made in coffee bean grinder)
- Egg: Use EnerG egg replacer equal to 1 egg
- Milk: substitute 1 Tbsp non-dairy milk (rice, almond, coconut, soy)
(*non-certified gluten-free oats may contain traces of wheat)