Crunchy Gluten Free Oatmeal Cookie
/
Crunchy Gluten Free Oatmeal Cookies for desert with a spot of hot tea was all it took to take the chill off and provide a perfect end note to a perfect evening.
Crunchy Gluten Free Oatmeal Cookies ~
- 1 c packed brown sugar
- ¼ c granulated sugar
- ¾ c butter
- 2 eggs
- 2 T vanilla
- 1 t baking powder
- ¼ t baking soda
- 1 c Pamela’s gluten free flour
- ½ t salt
- 2 t ground cinnamon
- 3 c Coach’s Oats
- 1 c raisins
- 1 c dark chocolate chips
- ½ c toasted walnuts
- ½ c toasted almonds
Preheat oven to 375°. Toast nuts (8-10 minutes – it happens fast) and coarsely chop – I put them in a plastic bag and pummel with my rolling pin.
In a mixing bowl, cream together sugar and butter. Add eggs, vanilla, powder, soda, flour, salt and cinnamon. Mix well. Stir in Oats, raisins, nuts and chocolate chips. Drop spoonfuls onto parchment lined (optional, they won’t stick) cookie sheets. Bake 12 – 15 mins. until edges are golden. Cool a bit then remove to a dinner plate. After you have consumed all you are going to…store the lefts in a cookie jar or plastic bag. These babies stay crunchy no matter what.
They are so crunchy, delicate and delish, that slathering a swatch of chocolate chip ice cream between two of them makes an incredible ice cream sandwich – toss the cones…
