Amazing Oatmeal Chocolate Chip Cookies
These Amazing cookies can be used with all types of flour, including Gluten Free 1 to 1 flour. Use dairy free chocolate chips and you have an allergy friendly cookie. They will leave your family begging for more!
Equipment
- Oven
Ingredients
- 1 cup butter flavored Crisco (1 block)
- 2 cups packed brown sugar
- 2 eggs
- 1 Tbsp pure vanilla
- 2 cups unbleached white Spelt flour or Bob's Redmill gluten free 1 to 1 flour (All purpose flour also works)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 cups quick oats or quick Gluten Free oats
- 1 cup Enjoy Life mini chocolate chips (these are dairy free)
Instructions
- Preheat oven to 350 degrees. In a medium bowl, place all dry ingredients; except the oats and chocolate chips. Stir to combine and set aside. In a large mixing bowl, mix the Crisco, brown sugar and vanilla until creamed. Now, add 1 egg at a time; mixing well in between each egg. Next, add the flour mixture to the creamed mixture in the mixing bowl. Blend this until flour is incorporated well. Mix in oats just until blended. Finally, fold in chocolate chips with a spoon or spatula.
- Grease a cookie sheet and place cookies on the pan. (I use a small/medium cookie scoop so my cookies are all the same size.) Bake at 350 degrees for about 8-10 minutes
Notes
*If you want to freeze your dough, cover a cookie sheet with foil and lightly spray with cooking oil. Make and place the cookie dough balls onto the cookie sheet. Place the pan in the freezer to set. Take them out and put into ziplock freezer bags, place back in the freezer for later.*
*For freezer cookies, you will want to extend the baking time 2-3 minutes if they are right out of the freezer.*