Oatmeal Cookies with Artisan Flour

Enjoy an old-fashioned crispy oatmeal cookie. You can also make oatmeal cookies using our Oatmeal Cookie Mix.


    Yield: about 3 dozen 2 ½" cookies

    • 1 cup butter, softened
    • ¾ cup sugar
    • ½ cup dark brown sugar, packed
    • 2 eggs, large, beaten slightly or equivalent using Egg Replacer
    • 1 tsp vanilla
    • 1 cup Pamela's Artisan Flour Blend
    • 1 tsp salt
    • ¾ tsp baking powder
    • ½ tsp baking soda
    • 2 tsp cinnamon
    • ¼ tsp allspice
    • ½ tsp nutmeg or ¼ tsp cardamom (optional)
    • 2 ¼ cups gluten-free oats
    • 1 cup walnuts, chopped (optional) or other additions like raisins, chocolate chips, etc.

    Cream butter in a stand mixer. Add sugars, mix well, then add vanilla and eggs, one at a time. In a separate bowl, whisk together the dry ingredients, excluding the oats and nuts if using. Add the dry ingredients to stand mixer and mix. Then add the oats and nuts, and mix well again.

    Pre-heat oven to 350°. Using about 2 tablespoons of dough, roll into 1" balls. Bake in top third of the oven for 13 to 15 minutes, until edges turn golden brown and crisp. Cookies will give just a little in the middle.

    Chef's Note: If you are using Egg Replacer and want flat and crispy cookies, you will need to flatten the cookies slightly before baking.

    © Pamela's Products, Inc.

Customer Reviews

Based on 12 reviews

Delicious! Need to adjust for altitude. Will add 2 more egg whites to reduce crumbling.

Susan Odiseos

I'm wondering if using just a wooden spoon to mix ingredients rather than an electric mixer would help reduce likelihood of the problems other posters have encountered. Any thoughts out there?

Megan Potter

Tried this recipe and was so disappointed. As many others noted, the cookies were dry and brittle and fell apart when I tried to get them off the cookie sheet. I've never had a recipe from Pamela's fail me like this!

Dale Roberts

Hello, I just made this recipe, the only change I made was to use margarine instead of butter. They completely flattened out and covered the whole cookie sheet. The taste is good and we ate it crumbled on ice cream. I noticed the recipe does not say butter or margarine like most recipes. So, would you say that it's just not ok to use margarine?

Sarah Rusby

I made exactly as written, and I bake a ton. The ran out, some ran together. The wouldn't hold together so though the flavor was good, they were cookie crumbles. Glad I tried them on good friends who don't care, but I wouldn't make them again :(