This is one huge cookie, which definitely satiates my more than huge appetite. These may be huge, but will disappear very quickly, that is assured. This is like the tastier version of an oatmeal raisin cookie. Be sure to use gluten free rolled oats, if making these cookies gluten free.
Source: The Ultimate Cookie Book by Crestline
1 cup packed light brown sugar
3/4 cup butter, at room temperature
1/4 cup water
Egg replacer equivalent of 1 egg
1 teaspoon vanilla extract
3 cups gluten free rolled oats
1 cup gluten free all purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup M&Ms/chocolate chips
Preheat the oven to 180°C, and line a baking sheet with parchment paper.
In a mixing bowl, use an electric mixer to cream the butter, water, egg replacer and vanilla extract until well combined and fluffy.
Sift in the flour, baking soda and salt, and beat until well combined. Add in the oats, and beat until a soft dough forms. Stir in the M&Ms/chocolate chips.
Add about a cup’s worth of dough onto the baking sheet, about 10cm apart from each other (the cookies will spread). Flatten with the back of a spoon. Bake for 16-17 minutes, or until golden brown.
Let the cookies cool before devouring, enjoy!
Makes 6-8 cookies.