Oats for Every Meal

Oatmeal Cookies These classic oatmeal cookies are incredibly delicious—and easy to make gluten free. Did you know that pulsing or chopping the oats will produce a cookie that stays fresh tasting longer? We recommend this step, but it is optional.

INGREDIENTS 1 ½ cups Bob’s Red Mill®️

½ cup Granulated Sugar 2 Eggs 1 tsp Vanilla Extract

Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Flour 1 tsp Cinnamon 1 tsp Baking Soda ½ tsp Kosher Salt 1 ¼ cups Butter, room temperature 1 cup Brown Sugar

3 cups Bob’s Red Mill®️ Old Fashioned Rolled Oats or Gluten Free Old Fashioned Rolled Oats 1 cup Raisins or Chocolate Chips

INSTRUCTIONS • To pulse or chop the oats: place rolled oats in a blender or food processor fitted with a metal blade and pulse 3–5 times, until the oats are about one third the original size. • Oats may also be chopped by hand on a cutting board. • Preheat oven to 375°F and line two baking sheets with parchment paper. • In a medium bowl, combine flour, cinnamon, baking soda and salt; set aside. • In a large mixing bowl, beat butter, brown sugar and granulated sugar until smooth and creamy, 3–5 minutes. • Add eggs and vanilla extract and mix until smooth. • Add flour mixture and blend briefly, followed by the oats and raisins or chocolate chips. • Mix just until oats and raisins or chocolate chips are evenly distributed. • Portion dough onto prepared baking sheets, about 2 tablespoons per cookie, leaving about 2 inches between each cookie. • Bake until the edges have browned and the center is set, 9–12 minutes. • Let cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. • Store in an airtight container. Makes 60 cookies.

BOB’S RED MILL E-BOOK | OATS FOR EVERY MEAL: OATRAGEOUS RECIPES TO KICKSTART YOUR YEAR