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13 December 2007

Oatmeal cookies, again.

oatmeal cookies I

The warmth of brown sugar, wafting to the nose. Crisped edges, chewy centers, a tug of something more substantial than simply flours and sugars together. Flecked through with raisins or wondrously crunchy with walnuts? It doesn’t matter to me. Sometimes, I like them plain and simply. Two kinds of sugar, fat yellow eggs, a pinch of nutmeg, a twirl of flours, and the secret ingredient. That’s all I need on a rain-soaked afternoon.

Oatmeal cookies.

Before this week, I had not eaten an oatmeal cookie in nearly three years.

In every gluten-free cooking class or appearance I have made in the last few months, at least one person has asked, “What about oats?” When I was first diagnosed, I mourned the loss of my morning bowl of thick rolled oats. Even though pure oats do not contain gluten, almost all oats produced in the United States are contaminated. They are made in giant factories that also produce wheat (flour on the conveyor belts), stored next to wheat grains, and grown in fields next to wheat. Did you know that if oats are grown in the same field that contained wheat the season before, those could be contaminated?

It all seemed so daunting. I just assumed I would never eat oats again.

Last winter, I posted this recipe for gluten-free granola. At the time, I had begun eating McCann’s steel-cut oats, nearly every day, after hearing it was safe. However, I found myself feeling grumbly in the stomach, and a little unwell. I gave up on the McCann’s.

Back to no oatmeal.

gluten-free oats

This fall, however, I am singing with oats still stuck in my teeth. Bob’s Red Mill has begun selling certified gluten-free oats, both the thick rolled oats and the steel cut. This has been in the planning for years. They have been working with over 200 farmers, in the United States and Canada, to ensure that pure oats are grown and transported. And then they are tested, and tested again. By the time they reach us, in those wide plastic bags, they are safe for celiacs.

(With one proviso. There is a tiny percentage of folks with celiac who react to gluten-free oats as well. Something in the protein structure of oats reacts badly with those folks’ systems. So sorry, if that is you.)

The thing is, I think that McCann’s probably is safe. My mistake was this. In my glee to eat oats again, I ate them every single day for weeks. Heaping bowls of oatmeal on some mornings and granola on other days. You know what caused the grumbling in my stomach? My system just wasn’t used to all that fiber!

So if you are eating gluten-free oats for the first time in awhile, go easy. Have a ¼ cup the first morning. Wait a week. Have a little more. Build up your system. You want this. It’s worth the wait.

And when you can eat oatmeal so easily that you have almost forgotten the days when you mourned the loss of that morning bowl, set aside the afternoon to bake oatmeal cookies. Rain pounding on the roof, the light fading fast in the sky, and cookie dough sticking to the back of the spoon. Don't try to resist licking it. You will.

Oatmeal cookies. What a comfort to have them back again.

* * *

In a little gleeful p.s. —

I have to profess my humble happiness at being nominated for three Food Blog Awards this year. Three! Honestly, this year has been so tremendous, and busy, that I simply haven’t been the active member of the food blog community that I have been in the past. I really didn’t expect this. I’m dead chuffed.

I’m also honored. Look at this group of fierce, funny people, writing their hearts out, and taking photographs that astound me. Many of these people have become my dear friends.

Being here is plenty.

But I will say this, for all the gluten-free folks (and the people who love them) who happen to be reading. When the words “gluten-free” are attached to awards, people pay attention. That means more awareness for all of us.

(This is especially important when people leave comments on the nominations like this one: "This whole gluten free eating is a scam. It is a way to draw attention to oneself. Many physicians agree that it is a fad, that’s all.")

And so, if you would like to vote, click on the following categories:

Best Blog Post of the Year: Do You Have Celiac Disease?

Best Writing for a Food Blog

Best Food Blog of the Year

Voting closes on Friday night, one minute before midnight (EST), so time is of the essence.

Thank you, to everyone, who has been reading.

oatmeal cookies II

gluten-free oatmeal cookies, adapted from The Best Recipe

These lovely cookies take just a bit of coddling. Mixing slowly and not too much; refrigerating the dough; turning the tray halfway through the baking; sitting through the agonizing wait until they have sat, cooling, outside the oven, before you can eat them.

Don't be swayed by this. Make these. Curl up on the couch with your sweetie (or yourself), with a hot cup of tea and one (or two) of these. Wonderful comfort.

1/2 cup sorghum flour
1/4 cup brown rice flour
1/4 cup teff flour
1/2 cup tapioca flour
1/4 teaspoon xanthan gum
1 teaspoon salt
1/4 teaspoon nutmeg
2 sticks butter (16 tablespoons), softened
1 cup brown sugar, packed in
1 cup organic cane sugar
2 large eggs
1 teaspoon vanilla extract
3 cups certified gluten-free oats

Mixing the dry ingredients. Mix all the flours together, and then add the other dry ingredients. If you have a flour sifter, you can sift the dry ingredients for an even finer flour mix.

Creaming the butter and sugar. Put the softened butter into your favorite mixer and beat it, just a bit. Add in the two sugars. Mix until just combined. Add the eggs and vanilla. When it has all combined, coherently, stop the mixer.

Making the dough. Slowly, add the dry ingredients to the wet ingredients. Add one-quarter of a cup at a time, then mix. Repeat until all the dry ingredients have been incorporated. Add the oats and mix it all up.

Refrigerating the dough. Put the oatmeal cookie dough into the refrigerator. Chill for at least two hours.

Preheating the oven. Turn the oven to 350°. When the oven has come to full heat, pull the dough from the refrigerator.

Baking the cookies. Scoop some of the dough with that 1/4 cup measuring cup and plop into on a parchment-paper-covered baking sheet. (or, as you can see, I used a Silpat. Thank you, Bronwyn!) Leave a lot of room between the cookies. These will spread a bit. Slide the tray into the oven. Bake for 9 minutes. Turn the tray around (and if you are doing two trays at once, switch places between the bottom and top racks). Bake for another 9 minutes. Check to see that the edges are crisp and the centers still just a bit squishy. Take out the cookies.

here's the hard part. Let the cookies sit for at least 30 minutes before serving them. (I know. Good luck.)

Makes approximately 20 cookies.


At 11:08 PM, Anonymous Anonymous said...

Hooray for the oats! I have a four and a half year old girl with celiac -- I am so very happy to hear I can fearlessly feed her Bob's oatmeal. And I have to say...I sent a "shame on you" comment to the comment-or on the "celiac is a scam" post. Lucie's rapid decline from 1 year old to two was incredibly scary, and within one weekend of being gluten free after diagnosis, she was already back to the kid I knew and loved. Congratulations on everything Shauna -- I have been a huge lurker on your blog for a couple of years, live in Seattle, and actually found out that I met someone you know (Mark at Sosio's) this summer. I have been trying to make it to your book signings but something always conspires against me. Ah, well. Someday I'd love to meet you. Am heading to Italy for three weeks to celebrate my 40th this year with friends and family -- did you spend any time near Montalcino?

At 11:25 PM, Blogger beastmomma said...

Congratulations on the nominations! I voted-- good luck!

At 12:23 AM, Blogger shuna fish lydon said...

{I voted for that favorite post :}

At 12:23 AM, Blogger shuna fish lydon said...

{oops, I mean nominated!}

At 12:53 AM, Anonymous Anonymous said...

Congratulations on being nominated!

You're so lucky with the oats! Here in the UK all are contaminated and it's not just oats - I found grains of barley or wheat in every bag of lentils and beans I bought recently. The only buckwheat and buckwheat flour on the market both contain 'traces of wheat', so do many of the more interesting flours and things I see in health food shops (like tapioca starch, millet flour and flakes). It really is a shame so much naturally glutenfree food is being contaminated...

At 2:33 AM, Blogger Tassiegal said...

I have to ask...what can I substitute for teff flour? I cant seem to find it out here in Australia.

At 4:01 AM, Blogger sweetpea said...

I'll be checking for the award announcements on Monday! You deserve all three.

At 4:57 AM, Blogger Shirley said...

Just a quick post to say McCann's oat are definitely not safe. In a study a few years ago that was published in Gluten Free Living magazine, some random samples of McCann's oats came up with very high amounts of gluten. That rumbly tumbly stomach was telling you something.

Your cookies sound great, but I want to come back later and post a wonderful oatmeal cookie recipe I found that requires no flour at all--so easy and makes fabulous cookies. Sadly, I think I am one of the few that can't even eat the GF oats. I had a couple of bad experiences when I did and haven't tried again.

Congrats on your many awards!! You deserve them for sure. Thanks so much for all you do. I love your writing and look forward to your entries so much. All of us who are GF are in this big push for awareness. You are helping move mountains (gluten mountains LOL), so to speak.

(I read all the time, but haven't posted lately. We met in Richmond. I was the one who gave you a blank stare when you told me who the CFP were. I was trying to process that info. LOL Anyway, your blog is even better since I met you and heard you speak in person ... now when I read your posts I can HEAR you talking and imagine your hands moving!)


At 7:10 AM, Blogger Wicked Good Dinner said...

Wow, I had no idea - I didn't even think about oats being contaminated. My gosh.

Your recipe sounds SO GOOD! Beyond that though, I love your blog just for the simple fact that it's here to help others. I think that's pretty neat.

Best wishes with the blog votes. Win or lose, I'm a big fan of your blog!

At 7:10 AM, Blogger Unknown said...

LMAO at the comment that GF eating is a fad . . . So we DON'T have coeliac disease? Wow. I'm excited. I'll get beyond the fad and enjoy life again. DOn't people just astound you? When I think I've heard it all, someone surprises me.

More importantly, I live in the UK -- do you know of any GF oats I can get here? I would give just about anything to have them again.

At 7:35 AM, Anonymous Anonymous said...

I voted, too. Thank you, Shauna, for your passion, creativity, positive outlook, and smarts. I guess my osteoporosis is the result of a fad, huh? Sure hope that individual never develops a "fad" disease!

At 7:47 AM, Blogger Jennywenny said...

Congratulations on your nomination, I truly love reading your blog. I'm a chemist and I've started working on celiacs, hopefully and I'm interested to know what your opinion of a drug for celiacs is?

I thought it seemed silly to have a drug, since people like you do such a good job of avoiding gluten but I can see that at some times its almost impossible so I'd be very interested to know what you think.

At 8:03 AM, Anonymous Anonymous said...

Great news about the oats - thanks for sharing! I will look out for them here in Canada so I can pass this info on to clients/friends.

At 9:10 AM, Blogger Rosiecat24 said...

Hi Shauna!

Congratulations on the nominations--how wonderful. But somehow I am more thrilled for you for the gluten-free oatmeal! It made me so sad when I read in your book how oats are off-limits for celiacs, even though oats themselves are naturally gluten-free. I absolutely love oats in many forms: oatmeal cereal, cookies, loose granola, granola bars, or even stirred into yogurt with some fruit and nuts. And oats are ridiculously good for you too, loaded with fiber (as you mentioned!), vitamins, and minerals. So hurray for Bob's and hurray for oats--I'm so happy that you get to add oats back into your regular rotation.

Happy holidays and happy eating!


At 9:18 AM, Anonymous Anonymous said...

Maybe a little frosting and I'm putting these on the new and improved gluten-free christmas cookie list!

At 11:55 AM, Blogger Shirley said...

Here is the recipe for the flourless oatmeal cookies. Just use GF oats to make them GF. They are absolutely delicious ... sort of caramelized on the bottom. They look too flat to be successful without the flour, but the oats add all the chewiness and texture needed. Give them a try.


At 12:17 PM, Blogger Laura said...

Thanks for the recipe! Can't wait to try it.

At 2:41 PM, Blogger Vincci said...

I don't know if you've heard of this option for gluten-free oats, but it's a Canadian company that does some distribution in the states too (and you can order directly from their website!) Last I heard, they're a little backed up, but it's still worth a shot:

PS: They can only call themselves "pure" in Canada because of labelling laws that don't allow oats to be labelled as gluten-free! Crazy, eh?

At 3:20 PM, Blogger CatherineMarie said...

Love the blog. You can also make oat flour using a food processor and use that as well. Buckwheat flour might be a good sub for teff. You could probably add some flaxseed meal too, for a little more bulk.

Will you ever be signing in CT?

At 7:33 AM, Blogger Lynn Barry said...

I love that I can oatmeal too...YEAH!!! HUGS

At 9:25 AM, Blogger Pille said...

Shauna - I'm happy you can eat oats again - they're very good for you! Here's my favourite oat cookie recipe - very rustic (only six ingredients), very easy (stir & bake) and very, very, very tasty:)
Good luck with the Food Blog Awards!

At 10:28 AM, Anonymous Anonymous said...


There was a time when reading the comment left by the gluten free skeptic would have stung me. Now, I understand it is only ignorance which breeds such ugly comments. I have been gluten free for 26 years which is as long as I can remember. I was fortunate to be diagnosed at a very young age which has enabled me to live a mostly healthy gluten free life. However, it used to really affect me, especially as a teenager, when people would make comments like "it's all in your head" or roll their eyes while passing judgment on my attention seeking behavior. I felt the need to justify myself to avoid being judged. I don't feel that way anymore. And even recently while reading your book I became even more empowered. I can now go into a restaurant, say loudly "I have celiac and I can't have gluten!" instead of the embarrassed, apologetic way I used to approach it. So thank you for that. And as another fan of locally grown, whole foods, I am now a loyal reader of this blog.

Nova from Utah

At 3:16 PM, Blogger hollygee said...

I have, with great joy, ordered the oats from Bob's. I have been getting them from Gluten Free Oats in Wyoming, but they only have rolled.

My sweetie and I were driving from Vermont to California and to save money, we were eating breakfast in the motel rooms we stayed in. I ran out of the gluten free oats and so tried McCanns. We weren't 20 minutes into our drive before I fell asleep and then dealt with the cramps. I concluded that McCanns were not for me.

At 12:50 AM, Blogger Unknown said...

Toooooo funny that I decided to check in tonight after quite awhile only to find you'd made oatmeal cookies! Coincidentally, I just made oatmeal cookies tonight for the first time in years, too! Mine look just about exactly like yours.

Not having celiac disease, I did not worry about that with my oats and just used Quaker (glad you've found some that are gluten-free), but needing to keep things low glycemic, I made them with Bob's Red Mill gluten-free garbanzo and fava bean flour.

I'm also sugar sensitive, so I used xylitol and amber agave for the sweetener. I think if I had refrigerated the dough before baking, they would have turned out less flat, but they were DELICIOUS!

If anyone wants to try them, I used the old standard recipe off the Quaker Oats box that you can find on the Internet, and substituted expeller-pressed coconut oil for the shortening, gar-fava flour for the wheat flour, xylitol for the white sugar (it's a little sweeter than sugar so I measured it on the scant side), amber agave for the brown sugar, and left out the water altogether. Everything else I did the same as it calls for. (I'm at high altitude and forgot to adust for that.)

Though they were a little chewier than I prefer them, their flavor was JUST LIKE the ones from my childhood. I'm going to experiment a bit to see if I can get them a little crunchier, but even if I never develop them beyond the level of tonight, I'm thrilled!

Congrats on your nomination AND your oats!!!

At 8:34 AM, Blogger Rochelle said...

I can't eat ANY oats so I substitute Quinoa Flakes. They're smaller and quite tender but work great. I've made cookies and granola with good success.

At 10:09 AM, Anonymous Anonymous said...

Hi Shauna,
Long time lurker, first time poster here. I just had to let you know how grateful I am for your post about the gluten free oats. I went to my local health food store today to stock up on some GF bread and other GF yummies and thought I'd let them know that this wonderful product exists. Lo and behold, they already had both varieties on the shelf! The thought of oatmeal cookies; granola, yogurt and berry parfaits, and bowls of stick-to-my-ribs hot oatmeal sent me into a full-on happy dance right there in the aisle.

On the drive home, I got to thinking about how having Celiac has given me a new appreciation for small things, like being able to bake real oatmeal cookies - something I haven't been able to enjoy in years. Thanks for the cookie recipe! Warm wishes and happy holidays to you and the Chef!

At 12:05 PM, Blogger MY LIFE AND NO ONE ELSES said...

As a newly diagnosed celiac disease patient I have many relatives who look out for great websites and blogs for me to read. I enjoy your blog. I especially enjoy your hidden humour. I appreciate the effort you put forth into your blog. Thank you and keep up the good work.

At 5:36 PM, Blogger Unknown said...

I do hope my diabetic and celiac-diagnosed MIL can eat those oats. She's originally Canadian and I think giving up her morning oatmeal has made her the most unhappy. I did get her to switch from instant grits to cream of brown rice, but she'd love a bowl of oatmeal. Thanks. And congratulations.

I've also found a few cookie recpes I can adapt to her diet as well as my milk allergy. I hope I can find some decent ingredients in the rural area where I spend the holidays. Thanks, again.

At 5:51 PM, Anonymous Anonymous said...

Wait HALF AN HOUR after baking? HA-HA-HA-HA-HA! Funniest thing I've read all day.

Boy would I love for someone to bake me some GF cookies, but I'm exhausted by the time I get home from work (other health issues)...

At 10:05 PM, Anonymous Anonymous said...

I haven't tried oatmeal yet. I've been gluten free since Nov 05. I'm still experimenting with baked goods but my chocolate chip cookies are slowly winning my family over. I also just made a killer bunch of brownies. No one can tell that these brownies do not have wheat flour. Adding a teaspoon of instant coffee really made the flavor of the chocolate better. I had to make a boxed (wheat) cake mix tonight for my daughter's teachers. I almost couldn't stand it, I wanted to lick the bowl. Instead, I went over to my gluten free brownies and had a bite. They tasted so wonderful, I don't think I'll ever salivate over a boxed cake mix again. I've been a long time reader of your blog, never posted before, though. Your writing about your honeymoon in Italy makes me want to get the heck out of the US and move. Congratulations on your nominations and your recent marriage to the Chef. May you have many happy years together! And remember to always laugh together and at each other (in a loving way)and not take things too seriously. My husband and I have been married since 1989 and we have always laughed. Sometimes, we call each other and just tell each other a good joke. Bravo Shauna!!!

At 12:51 PM, Blogger Ian said...

I'm a little late to the comment board, but I'm surprised no one has touched on this subject..."eat one (or two)" was one of your lines. Are you serious? I go 5-6 months between GF pastries/cookies (laziness) and I end up eating the whole batch of cookies in 2 nights. How can you POSSIBLY eat just one or two?! I'm generally a healthy eater (small quantities) but when it comes to GF cookies I go crazy and make them my meal for the night.

At 7:12 PM, Blogger Deborah Dowd said...

Congrats on the nominations and awards- they are well-deserved. Your posts are not only good recipes but a good read! Merry Christmas and a fabulous new year!

At 12:09 PM, Blogger swirlingnotions said...

What a year for you, Shauna! Congrats on finding gluten-free oatmeal . . . congrats on the book . . . congrats on the award nominations . . . I hope you have a moment (or several) to steep in it all during this holiday season.

Merry Christmas!

At 12:36 PM, Anonymous Anonymous said...

Brava, Shauna! My 12-year-old celiac daughter and I love your beautiful new book.

For Melissa: my family and I spent a happy month in Montalcino in Toscana two summers ago. It's scenic, quiet, and friendly. Do not miss Pienza; it's an easy drive. For Lucie: print out cards in Italian and English specifying that she has "celiacchia" and must eat "senza glutine." ( has them).
Italy has the highest proportion of celiacs of any country in the world and you will find many restaurants happy to accommodate a 4-year-old with a bowl of rice pasta and GF sauce. Sometimes there are even GF breadsticks on the table. But it's only in large cities that you will find a range of GF products in specialty (expensive) markets. As Italian colazione (breakfast) is a pastry and coffee, you'll need to plan ahead. At other meals, our daughter always found grilled fish and meats, risotto, and fresh vegetables that she liked.

At 10:12 AM, Anonymous Anonymous said...

(With one proviso. There is a tiny percentage of folks with celiac who react to gluten-free oats as well. Something in the protein structure of oats reacts badly with those folks’ systems. So sorry, if that is you.)

10% isn't really a tiny percentage, though. This could potentially be great news, but people still need to remember to be tested for avenin intolerance after one year and to not try gluten-free oats until they've been completely gluten-free for at least that long.

At 3:24 PM, Blogger Prince Andrew and the Queen Mum said...

I am enjoying your book. I asked for it for Christmas and got it yesterday. I've already read several chapters. We started gfcf 3 years ago for my son and I was dx w/ leaky gut this year so i avoid gluten, casein and soy especially and much sugar. I think that your book is wonderful not just for celiacs and those w/ food allergies...but for all of us to be aware of our food habits. I almost busted a gut through the first couple of chapters. My niece came over this summer and I asked her if she wanted a peach. She said..'a real peach?' she only eats processed peaches inter-mixed w/ yogurts and such. Anyway- I already have a few fav food allergy recipe blogs and started my own but am looking forward to the rest of your book and trying some recipes. not sure what pamagranite (sp?) molases is but that does sound good. I live on chicken thighs!

At 5:01 PM, Blogger Shauna said...

Thank you everyone. These oats are the most wonderful gluten-free innovation of the year! If the Bob's Red Mill oats aren't available in your store yet, ask. They will be, soon!

At 5:09 PM, Blogger Suzanne Alexis said...

I just found your blog while signing in to blogspot. I can't wait to read through your site. In fact, my next post will be about this site and celiac disease in general.

I'm one of those self-diagnosed celiacs. I already knew that wheat gave me migraines, so going gf was just the next level. Some time later, I noticed I had more color than I ever had in my life, and my IBS magically disappeared. I believe I've had celiac disease all my life. I wish everybody knew about it.

At 6:23 PM, Anonymous Anonymous said...

this is a wonderful site i love the content pictures and believe the message. thankyou for bringing real nutrition to the web. thankyou

At 8:44 PM, Blogger ZMANOWNER said...

mmmmm..sounds like some dandy food..Great blog your story about your life sounds very capraesque complete with the small hometown feel. This SHOULD definetely be a blog that is noticed, wish mine were this good.
Envious in VA

At 2:58 AM, Blogger Sirlig said...

Just wanted to leave a mark and let you know that your blog is beautiful! Thanks fore shareing!/Malin

At 3:18 PM, Anonymous Anonymous said...

Hi I enjoyed your artical on Oatmeal cookies makes me hungrey. I just started my own blog at I have no one to visit it so I invite you to check it out, so far I dont have many posts but things will progress soon. I'm open to all suggestions tell me any improvemnents I could make im always looking for ways to better my writing. Hope to see you there.



At 11:48 PM, Blogger Kowboyy said...

Rarely do I just visit a blog "just for the heck-of-it," but tonight I stumbled upon yours. I truly enjoyed your writing style and enjoyed your confessions of affection for Chef. I hope to frequent your blog more often to just check in.

At 10:41 AM, Blogger Daniela said...

I had my first bowl of oatmeal this morning in almost a year! I missed oatmeal. I can hear my tummy growling and I am worried that I can't handle it but I'll wait now a couple of days till I have my next bowl...

And then, one day I will bake my famouse White Chocolate - Dried Cranberries Oatmeal Cookies!

At 10:18 AM, Blogger Mandy Halpin said...

I'm in heaven with these oatmeal cookies. Hurray! :-)

At 4:34 PM, Anonymous Anonymous said...

Has anyone tried this recipe using egg replacer? Sometimes it works well and other times it doesn't. I was hoping someone had experience with it in this recipe before I go out and buy more special flours. Thanks for a great site!

At 4:20 PM, Anonymous Anonymous said...

Help! My daughter is allergic to milk and eggs to the point of needing an Epipen. She also has a low grade allergy to: pistachhios, cashews, wheat, spelt, gluten, and soy! What on Earth can I make for a cookie or bread. She HATES the rice breads. Help, K. Foss

At 5:18 PM, Blogger FoodAllergyMom said...

I've been buying the McCanns but wasn't sure about them since my 6 yr old is the one who's allergic and it's hard to get a straight answer out of her. Thanks for the heads up.

At 12:28 PM, Blogger Gluten Free Mama said...

I like to grind the oats into a fine flour and then add some extra oats in for texture when I make oatmeal cookies. It adds a nice flavor. I made them this way before I went gluten free.

At 7:58 PM, Anonymous Anonymous said...

These cookies have brought me great joy. I like to roll half the dough in parchment paper and freeze it then when the craving strikes I cut off a few slices and bake them in the toaster oven. So good! Thanx

At 3:42 PM, Blogger Built c.1910... said...

So first off YOU ARE AMAZING! Thank you for being out there when this celiac craved oatmeal cookies and had to have a really good recipe.
I made an ingredient change worth mentioning for other GF baking novices.
I took your first 4 ingredients and substituted 1-1/2 c Pamela's Pancake Mix. Then substituted 1 t. of GF baking pwdr for the 5th ingredient. Otherwise I did it exactly your way. It makes the most perfect cookies. Only problem is that last instruction to wait until they cool...hate it :)

At 1:15 PM, Anonymous Shana said...

For weeks I have been craving oatmeal cookies, so today I just couldn't take it anymore so I typed "Gluten Free Oatmeal Cookie Recipie" and up popped your site. I am elated because most GF websites are very stuffy and boring. I am looking forward to making these and will definitely continue to visit your blog regularly. Thank you for just being real. Oh, and thank you Shirley for the Flourless Oatmeal Cookie recipie. I will definitely be making those too.

At 8:12 PM, Anonymous Anonymous said...

For a week I was looking at a 2lb bag of Bob's Gluten Oats, had no idea how long it was going to take to finish....well I saw your recipe his afternoon and made these tonight. I doubled the recipe so I could mail some to my grand children. For me, they were a little sweet,I will use less sugar next time. I didn't have teff or rice flour, I used amarnthan in its place.
Congratulations on nomination.

At 3:03 PM, Blogger Christopher said...

Bless you! I've been losing my mind with the loss of cookies and pies, and I can't wait to try the recipe. I'm fortunately not full celiac, only sensitive, and I've been eating Quaker Oats for breakfast just about every 2 or 3 days with no problems at all. Gonna make some cookies tonight!

At 9:09 PM, Anonymous Amy L said...

Mind blowingly good! I think the salt and nutmeg really make these. I'm never going to feel sorry for myself again!

At 2:10 AM, Anonymous Anonymous said...

I just discovered your blog and I'm so happy you're here. Thank you, thank you, thank you! :D

At 1:05 PM, Blogger jorge said...

I just Posted on my face book that i had found the Red Mill Oats in the Grocery and that i needed a great recipie a Gfree friend pointed me your way. Amazing!!! I am so excited. For the past few months I have been eatin the Glutenfreeda instant Oatmeal for breakfast but i tried making cookies with them and they were realy awefull. I am also looking foward to reading the rest of your blog. Well after I make some cookies.

At 2:53 PM, Anonymous molly said...

I've made three batches of these since I found the recipe a couple weeks ago, and my non-GF husband loves them too. I halve the sugar and add raisins and they come out great, if a little more cakey than yours appear to be. Today I'm using 1/2 tsp. cinnamon too, and next time I'll try instant oats for a textural change of pace. It's wonderful to have real cookies again!


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