February, for a lot of you, has been a cold, snowy misery. What better than warm from the oven cookies to make everything feel better. At my house we love oatmeal cookies. My mom sometimes eats them as breakfast. I mean, they’re oatmeal, right? Anyway, this recipe comes from the back of the oatmeal box so super easy to find. I made it both gluten and dairy free by making some substitutions. I also replaced the chocolate chips with raisins so that makes them even more like a bowl of oatmeal in the morning, am I right? Here we go.
Oatmeal Chocolate Chip Cookies
The back of the box of Great Value 100% Old Fashioned Oats
1 Cup All Vegetable Shortening (I use lard but if you can find a gluten free veg shortening, go ahead and use it.
1 Cup Sugar
1cup light brown sugar firmly packed
2 T Milk (I used cashew milk with makes this recipe dairy free for my hubby)
1 1/2 tsp vanilla
1 1/2 cups All Purpose Flour (I used a 4 bean flour blend to make the cookies gluten free for me! See the recipe for it below.)
1/2 tsp salt
1 tsp backing soda
1 tsp cinnamon
4 Cups Old Fashioned Oats
1 cup semi-sweet chocolate chips (I used 1 cup of raisins instead)
See the rest over on Chicklets in the Kitchen!