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.


    Yield: 36 cookies

    • 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

    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.

    Tip: I 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.

    Reprinted from Yummy Supper by Erin Scott. © 2014 by Erin Scott. By permission of Rodale Books. Available wherever books are sold.

Customer Reviews

Based on 13 reviews
Maryanne Scott
amazing cookies

These are amazing cookies.


Cookies are awesome. What is the nutritional value?


many thanks


Super yummy cookies. I leave out the coconut flakes since no one care for them. For those of us who are GF, it's great to find products that are as good as cooking with gluten. Thanks to Pamela for all her products. One other that we all love is the angel food cake with artisan flour. One change I made was to leave out the water. The texture was a bit better.


Made with Pamela's Pancake Mix; just omitted salt and leavening. I also used xylitol and stevia as sweeteners. They are yummy! Mine were a flatter cookie (I did flatten a bit prior to baking) and chewy, not crispy. Baked them for 9 minutes.