Flourless Oatmeal Cookies
This picture was taken at my bake sale I had several years ago to support Share Our Strength in their National bake sale campaign to help end childhood hunger.
This is one of my favorite cookie recipes. I came up with it after trying a flourless oatmeal cookie at a cafe in La Jolla, CA. My family and I were on vacation in San Diego and after a day of kayaking,
we grabbed lunch at a cafe called The Cheese Shop. Their oatmeal cookie was sooooo good! When I got home I was still dreaming of this cookie and that is where the experimentation began. I got into the kitchen to try to perfect that cookie. When I looked in our cabinet, we didn't have any rolled oats. All we had were some packages of oatmeal. I decided to be creative and use the dry oatmeal to prepare the cookies. The end result was perfection. I achieved the crunch on the outside of the cookie and the chewiness on the inside.
I have made these for many different occasions. I like to decorate them by sprinkling sliced almonds and then chocolate drizzled on top or with just the chocolate drizzle. They are the best oatmeal cookies EVER!
I have never shared this recipe with anyone so you are the first to know my secret! Shhh!
Flourless Oatmeal Cookies
1/3 cup unsalted butter, melted
3 packets maple & brown sugar oatmeal
1/3 cup granulated sugar
1/3 cup light brown sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1 large egg
In a mixing bowl, combine the melted butter and set aside to cool slightly.
In another mixing bowl, combine oatmeal, both sugars, and salt. Stir the mixture together.
Whisk together the cooled melted butter, vanilla, and egg. Using a large or wooden spoon, stir the oatmeal mixture into the butter mixture.
Cover the bowl with plastic wrap and refrigerate for 20 minutes.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a silicon mat.
Using a small ice cream scooper or small spoon, drop the chilled dough onto the paper or mat. Separate the dough balls a few inches from each other to give the dough room to spread. Flatten the dough balls slightly.
Bake for 11-14 minutes or until the edges brown nicely and the center of the cookies are medium brown. (The cookies will continue to cook on the baking sheet). Allow the cookies to cool for about 5 minutes. Using an offset spatula, gently remove the cookies by working the spatula around the edges of the cookie.
Decorate with sliced almonds and drizzling of chocolate if desired.
Makes about 1 ½ dozen cookies
Prepare these cookies and share them with your friends and family!
I would love for you to share your favorite cookie recipes with me.