Oatmeal Cookies

These oatmeal cookies are always the best! I know oatmeal cookies don't always get the best recognition but about a year ago my eyes were opened to how amazing these are. Now, I usually have a recipe there as a guide as I like to play it a little fast and loose with the rules - I know there are a lot of very talented bakers who have cookie baking down to a science. Usually, my cookies still turn out pretty normal even if I do mess with the instructions and recipe a bit, leaving me with moist, subtly sweet cookies. This time, I mistook my measuring cups and added a little too much butter and slightly not enough flour. I think the cookies still taste pretty great, but I will admit that they are far more runny and flat than they usually are.

I also really wish I would have taken a picture of my first batch of cookies because I made them the usual size and they all flattened out and combined into a huge rectangular oatmeal cookie. Not to worry though, it will still be eaten and enjoyed!

Also, I usually follow this recipe and this time I substituted in low FODMAP friendly ingredients.

Oatmeal Cookies
Servings: 24 Cookies    Prep Time: 15 minutes    Cook Time: 8 - 10 minutes

Ingredients:

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups gluten free flour
• 1 teaspoon baking soda
• 1 pinch salt. I find if I use any more than this, I can really taste it in the cookies at the end
• 1 1/2 teaspoons ground cinnamon
• 3 cups quick cooking oats

Directions: 

1. Preheat oven to 375 F if you're not going to chill the dough. 
2. Mix butter, white sugar, and brown sugar together in a bowl. Beat in eggs one at a time, then stir in vanilla. You can see in my picture above that my mix is a bit lumpy. Those are brown sugar clumps I couldn't beat out. I'll leave them in as little brown sugar lump surprises.
3. Combine flour, baking soda, salt, and cinnamon in a separate bowl (or in my case, rectangular tupperware). 
4. Add dry mixture to the wet ingredients and mix in oats.Chill dough for an hour if you like, or don't if you're impatient like me.
5. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie a little. 
6. Bake for 8 to 10 minutes in preheated oven. Now you have your cookies! You should probably let them cool, because I burnt my tongue when I ate one straight from the oven.