Oaty Cookies

This recipe was adapted from Gluten Free on a Shoestring's Oatmeal Cookies.

Ingredients 

210 g SR flour (I used Dove Farm Gluten-Free Flour)

100g sugar 

250g rolled oats  (I used gluten-free oats) 

200g light brown sugar 

140g butter, at room temperature 

2 eggs, beaten 

1 tsp vanilla extract 

Method 

Preheat oven to 175°C. 

Place the flour in a large bow. Add the sugars and oats. Break up any lumps of sugar. Mix well. 

Rub in the butter, and then add the eggs and vanilla extract. Work the mixture until a dough is formed. Then add in flavourings. Combine well.

Form the dough into 24 balls. Place the balls onto a lined baking sheet, and flatten the balls to about 2cm thick. Chill in the freezer for 15 minutes.

Bake for 15 minutes. With the oven switched off, leave the cookies in for another 5 minutes. The cookies will still be soft to the touch. Remove from the oven, and allow the cookies to cool for 10 minutes on the baking sheet. Transfer to a wire rack to cool completely.

Flavourings 

I set aside a quarter of the dough, and mixed it with 12 chopped glace cherries, and 1/2 tsp of cinnamon. 100g of Cadbury's Milk Chocolate chunks were added to the remaining dough.

Other flavouring suggestions: 150g raisins; the zest of 2 lemons; 100g roughly chopped pecans.