Easy Gluten-Free Delight: Josie’s Best Oatmeal Cookie Recipe
Hello, my fellow baking enthusiasts! Are you ready to embark on a delightful baking journey that will not only satisfy your sweet tooth but also cater to different dietary needs? Today, we’re diving into the enchanting world of gluten-free oatmeal cookies, and guess what? We’ve got a secret ingredient that will take these treats to a whole new level of deliciousness. Get ready to discover the magic of Josie’s Best Muffin and More mix – the key to creating oatmeal cookies that are bound to impress.
Now, you might be wondering, “What’s the big deal with gluten-free?” Well, friends, gluten is a protein found in wheat, barley, and rye – grains that some folks need to steer clear of for various reasons. But fear not! Embracing gluten-free baking doesn’t mean sacrificing taste or texture. In fact, it’s an opportunity to explore a whole new world of flavors and ingredients. Plus, it’s a chance to bake treats that everyone – whether they’re gluten-sensitive or not – can enjoy together.
So, gather your ingredients, dust off your mixing bowls, and preheat those ovens to embark on this gluten-free baking adventure. With Josie’s Best Muffin and More mix by your side, you’re in for a treat that’s as inclusive as it is scrumptious.
Let’s Get Baking!
So the next time you’re craving a batch of cookies, remember this magical recipe. Share it with friends, family, and anyone who’s ever doubted the deliciousness of gluten-free treats. Happy baking, and may your cookies be as warm and wonderful as the smiles they bring to those who savor them! Now, let’s dive into the heart of the matter – baking these delightful gluten-free oatmeal cookies. Here’s what you’ll need:
Pre Heat oven to 350.
Mix Muffin & More, Oats, Baking powder, Baking soda and salt.
In a mixer with a beater attachment beat butter, ricotta, vanilla and sugars until smooth.
Add egg yolks and mix until well blended.
Add dry mixture to wet in tow parts for mixing until just combined.
Fold in chocolate chips or chunks
Scoop by 1 1/2 TBS and bake for about 10 minutes.
These will be soft when they come out and need to cool fully on a cooling rack.