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.
Bake at 415F 12-15 minutes.
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.
Bake at 415F 12-15 minutes.
