Oatmeal Chocolate Chip Cookies

Oatmeal can be a bit tricky for some people with Celiac disease. It’s OK for some people, but other people cannot eat it. If you know you have issues with oatmeal, I’d avoid this recipe.

This recipe can also be altered by adding dried cranberries in place of the chocolate chips.

Oatmeal Chocolate Chip Cookies

• 1 3/4 cups Pamela’s Ultimate Baking Mix
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 heaping tsp cinnamon
• 1/2 heaping tsp nutmeg
• 1/2 tsp salt
• 3/4 cup vegetable shortening
• 1 1/2 cups brown sugar
• 2 eggs
• 3 1/2 cups gluten-free oatmeal
• 12 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Combine all wet ingredients and blend with a mixer on medium high speed until creamed.

In a separate bowl, combine and mix all dry ingredients excluding the oatmeal and chocolate chips. Slowly add the dry ingredients into the wet ingredients, mixing constantly on a medium speed.

After dough is completely mixed, slowly add in the oatmeal followed by the chocolate chips.

Use a tablespoon to divide dough into cookies. Place on parchment paper or silpat lined baking sheets. Bake cookies for 12-15 minutes.

Makes 30-35 cookies