Aunt Nita's Amazing Oatmeal Cookies
Recipe courtesy of Erin Scott at Yummy Supper for our 12 Days of Gluten-Free Cookies.
Erin says: Every time we make these cookies, everyone in my family chants “Ooooooh Aunt Nita!” and does a happy dance around the kitchen.
Aunt Nita's Amazing Oatmeal Cookies
Rated 5.0 stars by 1 users
Category
Desserts
Servings
36 cookies
Recipe courtesy of Erin Scott at Yummy Supper for our 12 Days of Gluten-Free Cookies.
Erin says: Every time we make these cookies, everyone in my family chants “Ooooooh Aunt Nita!” and does a happy dance around the kitchen.
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1½ cups turbinado sugar
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
-
2 cups Pamela's Bread Mix
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1½ cups oats {GF folks: be sure your oats are certified gluten-free}
- 1½ cups unsweetened flaked coconut
- 1 cup chopped walnuts
Directions
Preheat the oven to 375°F. Grease a baking sheet.
In a standing mixer with the paddle attachment, or in a large bowl with an electric hand mixer, cream the butter and sugar. (Start mixing slowly so the sugar doesn't fly from the bowl.) After mixing, let the creamed butter and sugar sit for 10 minutes.
Add the eggs and vanilla to the butter mixture. Mix to incorporate the ingredients.
In a small bowl, whisk the flour, baking powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, stirring to gently incorporate. Fold in the oats, coconut, and walnuts.
Scoop little mounds of batter onto the greased baking sheet (try to get 36, but don't sweat it if you get more or less). Bake on the upper rack of your oven for 9 to 12 minutes depending on the size of the mounds, only until light and golden. Let the cookies cool on a rack before munching.
Recipe Note
Cannot emphasize enough how important it is to use turbinado sugar in this recipe--the wonderful crunch of coarse raw sugar crystals is key to the magical texture of the cookies.
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