There is a bakery here in town, Old Grist Mill, that makes these gigantic oatmeal chocolate chip cookies that I used to eat all the time. My boys have never experienced gigantic cookies from there, so I decided to recreate them...and they are amazing, so much better than the bakery (mainly because we had 18 to enjoy instead of 1 each). :)
Oatmeal Chocolate Chip Cookies
1 cup dairy-free margarine (2 sticks), softened
1 cup packed brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2-2 1/2 cups gluten-free flour blend (depending on your altitude, the higher you are the more flour you may want to add)
1 cup gluten free quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
2 cups dairy-free chocolate chips (I used a combination of Enjoy Like mega chunk and mini chips)
Preheat oven to 325F and line large baking sheets with parchment paper. Combine the margarine and sugars and mix until fluffy. Add in the egg, egg yolk and vanilla and mix well.
In a separate bowl combine the flour blend, oats, baking soda, baking powder, and salt. Add into the butter mixture and mix well. Stir in the chocolate chips until just mixed.
Using a 1/4 cup ice-cream scoop (this scoop is also perfect for muffins and cupcakes), drop dough by scoopful onto the prepared sheets (I did 6 per sheet) and bake for about 15 minutes or until the edges are golden brown and the centers are just set.
Remove from oven and allow to cool on sheets for 5-10 minutes, then remove to a cooling rack to finish cooling. Makes 18 very large cookies.
This post was shared on Allergy Free Wednesdays, Gluten Free Wednesdays, and Gluten Free Fridays.