Oatmeal Pecan Cookies

cookies-1-2cookies-1The chewiest oatmeal cookies. And yes, they are gluten and gum free. You can add anything to them — pecans, walnuts, raisins, cranberries, blueberries. I have made so many variations of this I cannot remember them all. I promise they are everything you’ve wanted in a cookie.

Here is the basic formula. Adapted from Smitten Kitchen.

1/2 cup butter, softened
2/3 cup (125 grams) brown sugar, packed
1 large egg
1/2 tsp vanilla extract
3/4 cup all-purpose gluten free flour
1/2 tsp baking soda
2 tsps of ground chia or flax
1/2 teaspoon ground cinnamon
1/2 tsp ground nutmeg
1/2 – 1/4 tsp table salt
1 1/2 cups gluten free rolled oats
3/4 cup (120 grams) cranberries (fresh or frozen)
1/2 cup pecans, chopped (optional)

You can do this with an electric or stand mixer. If you are using a KitchenAid Stand Mixer, use speeds 4-6. In a large bowl, cream together the butter and brown sugar. Once they are a paste incorporate the egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon, nutmeg, salt and flax or chia together. You can use a mortar and pestle to smash the flax or chia. I prefer to use my coffee grinder and do it in batches and have it ready. Flax has more of a flavour than chia, but you are using so little, it’s barely noticeable. If you want more flax flavour, add 1 more tsp. Stir this into the butter/sugar mixture. Stir in the oats, cranberries and pecans with a spatula. If you are using frozen fruit put it in a bowl first and coat with a smidgen of the gluten free flour so they keep their shape.

Chill the dough at least 30 minutes. This gives the dough a stronger structure when spooning out and the cookies keep their shape better. Pre-heat oven to 350°F (175°C).

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 12 to 15 minutes. Your baking time will vary, depending on your oven. The refrigerated dough takes longer to bake. Even though they may seem underdone in the middle, take them out when they are golden to light brown on the edges. Ideally you should let them sit on the hot baking sheet for five minutes before transferring them to cool. It’s hard to resist though. If you don’t wait, which I tend to do, the cookie will fall apart because it hasn’t set. Don’t say I didn’t warn you. 🙂

They store very well for several days+. I put them in those IKEA containers and put paper towel between the layers to help with the moisture and keep them from sticking.

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