I grew up on these cookies. My Aunt Sue made it all the time. She still does. It’s a classic recipe that never fails. At most family gatherings there will be a bag of these. My brother, my dad and I have a huge weakness for cookies. I credit the amazing bakers in our family for the cookie obsession. I will eat 5 cookies right off the cookie sheet when they come out of the oven. I have zero shame.
This recipe calls for shortening and I use the brand Spectrum because it doesn’t use soy oil. The classic Crisco was what I grew up on and most members in my family still use. I believe that most people prefer butter now days, but shortening is a food allergy bakers lotto ticket. Thankfully, the spectrum brand works just as well as Crisco.
This recipe is inspired by my aunts recipe but recreated into a food allergy friendly version. I replace the eggs with flax eggs, use dairy free chocolate chips and an all purpose gluten free flour. This recipe is GOOD. This recipe still has me eating 5 right off the cookie sheet. Seriously. Oskar inherited my love of cookies and followed my lead by eating as many as he could off the cookie sheet. Bodie loves them but takes after his father and is satisfied after a few.
I grew up baking cookies with my aunt and I do let the boys help me make these on occasion. The key to letting a child help you is to have all the ingredients ready to go. And muster up all the patience in the world. You’ll need it. Bodie is old enough to help measure and does pretty good with it. Oskar is great at dumping the ingredients in. Both boys are great at tasting the batter.
Oatmeal Chocolate Chip Cookies
Set oven to 350
Bake time 10 minutes
1 cup of shortening
3/4 cup of brown sugar
3/4 cup of sugar
1/2 tsp. salt
2 flax eggs (2 TBS of ground flax seed + 5 TBS of warm water)
1 tsp of vanilla
1 TBS hot water
1 tsp baking soda
1 1/2 cups of gluten free all purpose flour
2 1/2 cups of quick oats
6-12oz of dairy free mini chocolate chips
Set your oven for 350. Beat together the first 6 ingredients. Mix the baking soda and water and add. Add in the gluten free flour and quick oats and mix until combined. Fold in the chocolate chips. Scoop onto a cookie sheet and bake for about 10-11 minutes. With gluten free flour you will need to let these cookies sit on the cookie sheet for 10 minutes once they are out of the oven. This seems to keep them from flattening out.