*This post may contain affiliate links. All this means is that if you buy stuff through my link, I might get a nickel.*
I’d like to start off by saying I’ve never made a recipe in my life. I can follow them just fine and it’s never occurred to me that I would need anything other than my family cookbook, my grandma’s notecards, and the internet. Until that fateful eve that cookies were craved…that night that would forever remain vivid in my mind, like the crisp new twenty dollar bills out of an ATM…like the…Ok whatever, it was last Saturday. This was what I REALLY wanted, but it was way too late to go to Wal-Mart. Glutino makes the best store bought GF snacks I’ve found yet. But I wanted home-made!
I was looking for a good gluten-free recipe for oatmeal cookies. I was coming across a lot that were pretty simple, but not gluten-free or that were gluten-free, but required baking soda. The only baking soda I ever have is the open box in the fridge that’s meant to capture all the funky smells and I had a gut feeling that I didn’t want to make cookies with that.
So there has to be a substitute for baking soda, right? Of course there is! It’s baking powder. Maybe this is a staple in kitchens around the world, but not in mine. It was late and there was absolutely no way I was going to the store. At this point, though, I had looked at about a million cookies and I couldn’t think of anything else. I was highly tempted to just make regular cookies and tell my husband that I was really eating celery and that was my new “Fresh Cookie” candle he was smelling. But no. I’m a better person than that. And I’m also a terrible liar so that whole idea was out.
I started looking through my search results again, thinking that I must have missed something. And the whole time I’m searching, I’m seeing trends. I’m thinking, “I don’t have that, but OOH I do have that! I’ve got quite a bit of that actually. Crap, I don’t have that…” And then I finally had my little light bulb go PING! and I realized that all I needed to do was mix and match! And wonder of all wonders, it worked! These were, without a doubt, the best gluten free cookies my husband and I had ever tasted. Then I realized that I actually had very little idea how much of what had gone into these cookies. (I told you, I’m a noob at this!)
Long story short (entirely too late for that), I replicated my cookie recipe and I’m here to share it with you. It’s easy to make, uses just 1 bowl, only has 7 ingredients, and
IT DOESN’T REQUIRE BAKING SODA! IT DOESN’T REQUIRE SEPARATE BAKING SODA! (A friend clued me in to the fact that Bisquick has baking soda in it. I meant like you don’t need a tin of Clabber Girl in your cabinet.)
- Put a stick of butter out to soften.
- After your butter has softened, preheat oven to 350.
- Cream the butter and brown sugar in a large bowl with an electric mixer.
- Add the egg, vanilla,
cinnamonand salt. Mix just until well blended.
- Gradually stir in the flour with a wooden spoon or spatula just until smooth. Don't keep mixing it forever or it will make your cookies tough.
- Fold in the oatmeal and chocolate chips. Again, avoid over-mixing. Also, this is the point where you could add in raisins or nuts or
whatever,if you'd like.
- Drop by rounded Tbsp onto an ungreased cookie sheet about 2 inches apart.
- Bake at 350 for 12-15 minutes on center rack.
- Cool for a few minutes in the pan and then transfer to a wire rack to finish cooling.