Chewy All-Oatmeal Cookies

This recipe is the progression of my chewy chocolate chip cookie recipe. I wanted to try to craft an all-oatmeal no flour cookie. I wanted it to stay chewy. One of the keys to this recipe was getting the oatmeal really gummy to replace the lack of gluten this is done by the key part of the procedure in which the batter is allowed to rest for a while and let the oatmeal absorb the water. This could probably be forced to happen faster by cooking the water into the oatmeal, but I have always just let it sit.

Note: This recipe is vegan and gluten-free (if gluten-free oats and mix ins are used).

Ingredients

Procedure

  1. Preheat oven to 350 degrees.

  2. Mix oats, sugars, salt, and water together in a large mixing bowl.

    1. Up to 1 cup of the oats can be reserved and mixed in after the rehydration period to get large whole oat pieces in the final cookie if desired.

  3. Let completely combined ingredients, soak for 1 hour so that the oatmeal can fully rehydrate.

    1. Alternatively take the 1c water, salt and 1/2c of the oats and microwave it for 1 minute then stir, then in 30 second increments until it is fully cooked and hydrated (about 3 minutes total cook time).

    2. You can then take the cooked oatmeal and cream it with the sugar and other wet ingredients to make a slury then adding the remaining oatmeal and mix-ins

  4. Mix in the rest of the ingredients into the fully hydrated oatmeal.

  5. Drop tablespoons of the cookie dough onto a cookie sheet.

    1. I like using my #100 orange sized disher.

  6. Bake for 12-15 min.

Alternatives

Triple Chocolate

A triple chocolate variety can be made with a couple small modification