These crunchy cookies are sure to please. You can make these intense by using real butter or more healthy using Earth Balance margarine.
The oat is a controversial grain in the celiac disease community. Along with the controversy, there has been a good measure of politics – Finnish studies support its safety; Swedish studies do the opposite, and the Canadians have endorsed “Pure” oats. At last viewing, the European Codex (codex alimentarius) specifically identified oats for exclusion from gluten-free diets. However, a number of people with celiac disease report that they can tolerate oats that are pure and not contaminated with wheat, barley or rye.
As of their 2009 update to "The Ultimate Guide to Gluten-free Living" the Celiac Disease Center at Columbia University recommends gluten-free oats as being safe for those on a gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill, Trader Joes, etc. But there is undoubtedly an open question: Will oat grain be safe for "me"? Experts say that gluten-free oats are tolerated by most celiacs. Why is gluten-free in bold letters? Most commercial oat products in the US are contaminated by other grains, including wheat, rye and barley which are unsafe for persons on a gluten-free diet. However, gluten-free oats are pure and tested for purity. You can find out more by clicking here.
With this long introduction over, here are two recipes for oatmeal cookies
For dry measured ingredients, spoon contents into measuring cups. Don’t scoop. You get too much product according to Carol Fenster.
| Amount | Measure | Ingredient |
| 1 | Cup | Gluten-free flour |
| 1/2 | Cup | White sugar |
| 1/2 | Cup | Brown sugar – not packed |
| 1-1/2 to 1-3/4 | Cups | Gluten-Free oatmeal flakes |
| 1/4 | teaspoon | Salt |
| 3/4 | teaspoon | Baking soda |
| 1/4 | teaspoon | Each of Xanthan and Guar gum or 1/2 teaspoon of either one if you don’t have both in stock |
| 1/2 | Cup | Melted butter or margarine. Some people advocate olive oil, but this really changes the texture. |
| 1/8 – 1/4 | teaspoon | Cloves |
| 1/2 | teaspoon | Saigon cinnamon (optional - strong cinnamon) Costco and Penzies has this. |
| 1 – 2 | teaspoons | Cinnamon |
| 1/2 | teaspoon | Allspice |
| 1 | large | Egg |
| 2 | Tablespoons | Milk or your favorite liquid |
| 1/2 | Cup | Each of raisins and chopped walnuts (optional) |
Mix dry ingredients except for oatmeal flakes, raisins and walnuts. Now add melted shorting and egg. Blend to a smooth paste. Add oatmeal, raisins and walnuts. Mix only to incorporate. Drop by the teaspoon onto a baking pan lined with parchment paper. Bake for 12 – 15 minutes in a 375° F oven. Check the bottoms for proper browning before removing from the oven. You can also create a softer cookie by baking at 350° F and/or adjusting the time. Let the cookies cool for a few minutes and then remove cookies from the pan with a spatula, and cool cookies on a cooling rack.
| Amount | Measure | Ingredient |
| 3/4 | Cup | Gluten free oat flour or place about 1 cup oatmeal flakes placed in a blender or food processor and converted to a flour. |
| 1/2 | Cup | Buckwheat flour |
| 1/2 | Cup | White sugar |
| 1/2 | Cup | Brown sugar – not packed |
| 1-1/2 | Cups | Gluten-Free oatmeal flakes |
| 1/4 | teaspoon | Salt |
| 3/4 | teaspoon | Baking powder |
| 1/4 | teaspoon | Each of Xanthan and Guar gum or 1/2 teaspoon of either one if you don’t have both in stock |
| 1/2 | Cup | Melted margarine |
| 1/8 – 1/4 | teaspoon | Cloves |
| 1/2 | teaspoon | Saigon cinnamon (optional - strong cinnamon) |
| 1 – 2 | teaspoons | Cinnamon |
| 1/2 | teaspoon | Allspice |
| 1 | large | Egg |
| 2 | Tablespoons | Maple syrup (optional – improves texture) but you can use your favorite liquid |
| 1/2 | Cup | Each of raisins and chopped walnuts (optional) |
Preparation
Mix dry ingredients except for oatmeal flakes, raisins and walnuts. Now add melted shorting and egg. Blend to a smooth paste. Add oatmeal, raisins and walnuts. Mix only to incorporate. Drop by the teaspoon onto a baking pan lined with parchment paper. Bake for 10 – 15 minutes in a 375° F degree oven. You can also create a softer cookie by baking at 350° F and/or adjusting the time. Remove from the pan and cool on a cooling rack.