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The other day, my school was on lockdown.
Yep, that scary thing that happens when a dangerous criminal is on the loose and everyone locks doors, closes blinds, covers door windows with a black sheet of construction paper, and waits in the dark for the all-clear signal.
I guess I’m supposed to be a reassuring presence to students in times like these, but I’m pretty short and harmless-looking. I also have the unfortunate habit of cracking jokes when I’m nervous. So in times of stress, I try to keep my mouth shut, my face calm, and my attention focused.
Hey, better cookies than crack, that’s what I always say! And these cookies are pretty special. They’re gluten-free and nobody knows they are. They’re too busy stuffing their mouths as fast as they can. Bless their hearts.
I’ve heard that in the South if you “bless her heart,” you’re actually insulting that person. I think that’s kind of funny, because when I say it, I’m expressing true appreciation. But I digress.
These cookies were baked so that Kenny would have something to eat at my daughter’s third birthday party yesterday (cake coming up later this week). He loves gluten, that man. It makes it so much harder that he can’t have it. So I invented these cookies so he’d never know the difference.
And for those of you who have the ongoing raisins or chocolate debate going on with oatmeal cookies, this settles it. Yes, I put chocolate chips in there along with the Raisinettes. I know I’m misspelling that, by the way. Why is there no “e” on the end of that word, as in “Rockettes?”
Okay, I know I’ve covered a bazillion topics in this post. Forgive me. My nerves were jangled up a bit the other day. I guess a lockdown will do that to most people. But I love my job every day. And that sentiment goes double for cookies!
- In a bowl, combine the oats, oat flour, baking soda and salt. Set aside.
- Cream the butter and sugar until light and fluffy. Add the egg and vanilla and mix again. Gradually add the oat mixture, beating each time until the dry ingredients are fully incorporated. Stir in the chocolate chips and Raisinettes.
- Chill the cookie dough for 30 minutes to an hour.
- When you’re ready to bake, preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or use a silicone baking sheet.
- Scoop the dough into 1 and 1/2-inch balls and place them on the cookie sheet about 2 inches apart. Bake for 10-12 minutes until the edges are beginning to crisp and the middle is mostly set. Do not overbake.
- Allow the cookies to cool and then remove with a spatula. Eat or store in an airtight container for up to one week. Don’t worry. They won’t last that long!