Gluten-free Oatmeal-banana-cranberry/raisin/pecan/chocolate chips Gluten-free, and taste great, even with a 'variety' of oil components (some of us have enjoyed these at many festivarial occasions
Ingredients Dry bowl 3 cups Oats, old fashioned 11/2 cups Bobs 1 to 1 gluten free flour 1 teaspoon Baking soda ½ teaspoon Salt 1 teaspoon Cinnamon ¼ teaspoon Nutmeg
Wet bowl 6 Tablespoons Butter or Coconut oil, melted 1 1/3 cups Cane sugar 1/3 cups Brown sugar 2 eggs room temperature, hand-beaten 1 Tablespoon Vanilla extract 1 ripe banana, mashed (I like it finely mixed in)
Add-ins (mix and match to taste, but no more than about 2 ½ cups total) ½ cup Raisins ½ cup dried Cranberries 1 cup Chocolate chips ½ cup Spiced pecans, chop fairly fine (or not))
Directions Measure and incorporate dry bowl ingredients. Melt butter/oil in bowl, add sugars, mix with hand mixer, add eggs, mix well, and add banana, and vanilla and continue to mix. I like it just slightly whipped.
Spoon dry bowl ingredients into wet batter mix, while mixing/folding with a spatula. Continue adding and hand mixing until all dry blend is incorporated into batter mix. Mix add-in dry ingredients into batter, hold mixed batter about 15 minutes before portioning onto cookie sheet; I’ve been using the silicon non-stick sheets on them.