Gluten Free Oatmeal Cookies and The Oats Debate

Oats are a contentious topic when speaking about gluten free living as many people think that to be gluten free they need to avoid oats. Oats themselves are gluten free, but are usually processed in a plant that processes other regular grains. This processing produces an oat that is cross contaminated with the gluten from the other grains. And while the oats should be safe they can cause no end of problems for someone who needs a gluten free lifestyle. Fortunately there are several options on the market for pure uncontaminated oats for those individuals who can tolerate oats. Some individuals still have difficulty digesting the pure oats, so oats should be excluded when starting a gluten free diet and reintroduced slowly to ensure you will not have issues with oats. 

Luckily I have no issue with oats as I love oatmeal cookies. I have been thinking about my favourite oatmeal cookie for a week now and I have some friends that I know will need a little treat tomorrow so I did a little baking. The recipe was originally adapted from a Company's Coming recipe in their Most Loved Treats cookbook. I first made the original recipe when I was visiting family in Calgary and have since adapted it to be gluten free and fit my tastes, a little less sugar than it calls for and different additions. My oatmeal cookies are big, soft, chewy cookies full of cashews and dark chocolate. The perfect treat in one big cookie. 

                                                        

Elizabeth's Dark Chocolate Cashew Oatmeal Cookies

Adapted from Oatmeal Chip Cookies 

Company's Coming - Most Loved Treats

1 cup butter softened

1 3/4 cups packed brown sugar

2 lg eggs

1 tsp vanilla

2 cups all purpose gluten free flour mix

1 tsp baking powder

1/2 tsp baking soda

2 cups pure uncontaminated oats

1 cup dark chocolate chunks

1 1/2 cups chopped cashews

This recipe is best done in a stand mixture as it is a very stiff dough. 

In the bowl of a stand mixer cream butter and sugar until light and creamy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.

Combine flour, baking powder and baking soda in a small bowl. Add to butter/sugar mixture and stir well. 

Add oats, chocolate chunks and cashews and mix until well blended. Drop 2-3 Tbsp balls of dough onto parchment lined cookie sheet about 2-3 inches apart. Bake in 350 degree oven for 20 minutes rotating cookie sheet half way through. Let stand on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.