The other night we whipped up some cookies, and, as usual, I improvised the recipe. This quick and easy oatmeal cookie recipe is based on Clean Green Simple’s Oatmeal Cookie recipe. Except I had about 3/4 cup of gluten-free bisquick that I was trying to use up. Because, honestly, what can you make with that little? Now I know… oatmeal cookies!
Don’t they look tasty?
I pulled out these lovely teal cloth napkins just to photograph the cookies. They were my grandmother’s (read my blog post about her – Legacy of a Truly Excellent Woman). And in case you’re wondering why there aren’t more cookies… well, by the time I got around to photographing them, this is all we had left. Seriously.
Since I made up the recipe on the fly, I wasn’t quite sure if the oatmeal cookies would be fluffy or thin and dense. They did puff up some, and ended up being nice and moist inside too!
Just a few more pictures of these oatmeal cookies, then I’ll get you the recipe. I promise it doesn’t take long to make them up. The hardest part was waiting for them to cool!
I love oatmeal cookies. And these are good add-ins like raisins (or, if you’re my husband, gumdrops) too. Or just plain. Mmmmmm.
Okay, I promised my recipe. Here’s the quick and easy oatmeal cookie recipe.
Quick + Easy Oatmeal Cookie Recipe
- 3/4 c. gluten-free Bisquick*
- 1 3/4 c. rolled oats
- 1 T flaxmeal
- 3/4 c. applesauce
- 1/3 c. honey
- 1/4 c. oil
- 1 T vanilla
- a dash of salt
- Optional – 3/4 c. raisins or gumdrops
- Preheat oven to 375 F.
- Combine all dry ingredients except optional add-ins.
- Add all wet ingredients, stir to combine.
- Stir in optional add-ins.
- Drop by heaping spoonfuls onto lined baking sheet (we use silicone baking sheets – amazing!!).
- Bake for 13-19 minutes – remove when edges begin to brown; let rest for 5 min or cool enough to handle.
- Makes 20 cookes (2-2.5″ diameter).
*A note about the use of Bisquick. You don’t have to use bisquick – just sub it out for 1/4 t. baking soda and 3/4 c. flour of your choice (gluten free if desired).
And what was the verdict? Well, our enthusiastic eaters approved of these cookies. I love that this recipe can be not only gluten free, but free of refined sugar too, if you use normal flour rather than the Bisquick (who knew that Bisquick had sugar in it… before this, not me!).
The texture of the oats more than made up for (dare I say, covered over?) the usually distinctive taste of gluten free rice/potato flour blend that was used to make the gluten free Bisquick.
My husband, who is picky about his gumdrop cookies, gave the shrug of approval, as if to say, “not my standard go-to, but not bad.” My toddler LOVED his cookie, and wanted seconds (we had to decline, since it was just before bed).
These went really well with a nice glass of cold milk. Just saying.
What’s your favorite kind of cookie? Have you ever improvised a recipe on the fly? How did it turn out?