Oatmeal cookies are my go to cookie, and will pick them over any other cookie anytime. They are comforting and remind me of home…and you can make them fairy healthy with a few changes. I was surfing Pinterest a few years ago for a oat/blueberry cookie and landed on Lady Pups blog. She has an amazing recipe for blueberry oatmeal cookies. I have changed the recipe some, but used hers as my foundation. The blueberry version is so good and still make it frequently. I made these to take to a friend’s lake house over Labor Day weekend and chose cherries and dark chocolate because I knew we would be opening a few bottles of red wine :). Feel free to get creative with your combos. I am going to experiment with rosemary and apricot soon!
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30-60 minutes
Total Time 90 minutes
Servings 16 cookies
• 1/2 cup gluten-free all purpose flour
• 1/4 cup oat flour
• 1 1/2 cup quick cooking oats
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 stick (4 ounces), softened unsalted butter
• 1/3 cup sugar or coconut
• 1/3 cup brown sugar
• 1 egg, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup dried tart cherries
• 1/2 cup shredded coconut, unsweetened
1. Combine both flours, oats, salt, and baking soda in a medium size bowl.
2. Beat butter in bowl of a stand mixer on medium speed, or in large bowl with hand mixer until soft and fluffy, about 1 minute. Add sugar and coconut sugar and combine for another 30 seconds.
3.Next add egg and mix until thoroughly combined. Add vanilla extract.
4. Take a spatula around the perimeter of bowl and fold all ingredients together to ensure all are well combined.
5. Now stir in your add-ins. In this case I chose chocolate chips, dried tart cherries and shredded coconut.
6. Chill dough in refrigerator for 30-60 minutes.
7. While dough is chilling line a cookie sheet with parchment and preheat oven to 350 degrees
8. Remove dough from fridge. Use standard size cookie scoop or measure 2 tablespoons of dough and place on parchment lined baking sheet. I usually only bake 6-8 cookies per sheet. I also always only bake 1 tray at a time.
9. Bake for 10-11 minutes. If you make your cookies larger than a standard cookie scoop bake for 12-15 minutes. You do not want to over bake these. They can go from soft to a hockey puck quickly :). The very center of the cookie may look slightly shinny in the oven, but the edges should be starting to set. I pull mine out by this point. Allow cookies to cool for 10 minutes. They will firm up some when cooling, but you should still be left with a soft cookie.