Some holidays are admittedly more fun to look forward to than others. National Oatmeal Cookie Day is one of those for me. What’s that? You didn’t know about National Oatmeal Cookie Day?? Well be sure to mark your calendars from now on, as March 18 isn’t just the day after St. Patrick’s Day anymore!
Whether you lovingly prepare these from my scratch recipe, or use my super easy Jules Gluten Free Cookie Mix, you and the lucky few with whom you choose to share, will have a better March 18 (or any day, really) because of these delicious treasures!
Oatmeal Cookies with Jules’ Cookie Mix
- Jules Gluten-Free™ Cookie Mix
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup shortening (e.g. Earth Balance® Shortening Sticks)
- 2 large eggs (or egg substitute, prepared, e.g. Ener-G® Egg Replacer)
- 2 Tbs. honey or agave nectar
- 1-2 cups certified gluten-free oats* (use 2 cups if you like lots of oats; 1 cup if you just like a little)
- 2 tsp. cinnamon
- 1 1/2 cups baking raisins (or regular raisins – boiled, then drained before adding to dough) ~optional
- 1/2 cup chopped pecans or walnuts ~optional
Bring the butter and shortening to room temperature, then beat together with half of the cookie mix until light and fluffy – several minutes. Mix in the eggs or egg substitute and honey, until combined. Gradually stir remaining mix, oats and cinnamon into the first mixture. Lastly, stir in raisins and nuts, if using.
Scoop dough into a container and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-10 minutes, or just until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Yield: Approximately 5 dozen cookies.
*A note on oats: be sure to only buy certified gluten-free oats, as great care is taken with these oats to ensure there is no cross-contamination in growing, harvesting, milling and packaging. Also, the oats which work best in baking for cookies like these, are oats that are instant, small, soft and more absorbent, like my Jules Gluten Free™ Instant Oats.