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Oatmeal Cookies with Artisan Flour
  • Gluten-Free
  • Egg-Free
  • Soy-Free
  • Nut-Free
  • Peanut-Free
  • Corn-Free

Oatmeal Cookies with Artisan Flour

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

Ingredients

    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.
Directions

    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.

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Susan Odiseos 07/189/2018 07/09/2018
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?
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Megan Potter 03/80/2018 03/22/2018
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!
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Dale Roberts 02/40/2017 02/10/2017
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?
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Sarah Rusby 06/152/2017 06/02/2017
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 :(
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Solana 02/58/2016 02/28/2016
Mine came out flattened and ran together, so much so, that they weren't cookies after they finished baking. I now have an oatmeal raisin cookie crumble that I need to find a use for. Good taste but I wanted a plump cookie.
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JoRene 01/29/2016 01/30/2016
Let me first say a BIG thank you Pamela for your Artisan flour! I love it! I made these cookies just yesterday and my husband who has celiac and our grandson who has a wheat allergy couldn't stop eating them. I have found that when I deviate from a G-F recipe, I may be throwing out what I made. G-F baking is such a trial and error. That's why I love your recipes, the error has already been taken out of the equation.? I did use organic cane sugar and organic coconut palm sugar (brown sugar). The dough was a little gooey to make rolled balls, but I just kept on making them.They are real oatmeal cookies!! Thank you!
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Terry 01/14/2016 01/15/2016
My cookies are delicious! However, I substituted 1 cup of raw honey for the sugars and added 1/4 tsp of additional baking soda to temper the acidity of the honey. The cookies came out flattened and fell apart rather easily. Any suggestions to help them hold together?
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lynda guillemin 08/233/2015 08/22/2015
I changed it up, I used 1-1/2 cups of baking and pancake mix, omitted the baking powder, used 1 tsp baking soda and omitted nuts, they came out thin and crispy, totally delicious.
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    • I used Lynda 's changes, I used a conviction oven, top 1/3 to bake them. Turned out perfect, great holiday present for my step-son on campus!
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    • I used this variation with 1 c chocolate chips. Cookies were extremely flat but didn't blend together too bad and had a good taste.
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kris trame 03/62/2015 03/04/2015
I just made these, I did not have a stand paddle mixer, I used a regular hand mixer on low, the only variation I made. They spread out so much that they ran together and over the edges of my cookie sheet. I used butter 2 sticks (1 cup per recipe) the batter seemed to buttery?? the flavor was very good, I scraped off sheet and put in container and we ate like that.
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    • Hi Kris, Wow! I could have written your review. I did the same thing that you did. I too do not have a paddle mixer, I used a hand mixer. My mix was runny too and had a very buttery taste. Now don't take me the wrong way. I absolutely love butter, lol. But when I want an oatmeal cookie I want to taste the oatmeal. This is what I think happened at least with my cookies, I over mixed them especially the butter and sugars. A few days later I tried it again..... And wow, what a difference. I mixed the butter (which I used one and half sticks not two) and sugars with a large spoon then added the other ingredients as posted. Using a hand mixer and making sure not to over mix, I made great yummy oatmeal cookies. They were not very plump, but at least they didn't run together. Hope that helps? if you decide to give them another try. If you do, please let all of us know how they turned out. Good Luck! Rose.
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Joyce 07/183/2015 07/03/2015
I tried this recipe but replaced regular butter with butter-flavored Crisco and split the brown sugar between regular brown sugar and brown Splenda. My cookies were dry and grainy and fell apart. Could substituting the Splenda for 1/2 the sugar and not using regular butter cause this? I sure hope someone can help me.
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    • Hi Joyce - Any time you make a substitution you take a step away from the intended outcome, potentially altering the final product. I would suggest making the recipe as written to see how it compares to your cookies, then making substitutions one at a time to see what the overall outcome is. I hope this helps. Denise, Customer Service
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