Oatmeal Cookies

We got a ton of oatmeal recently from a family that was also given a ton of oatmeal from another family.  Not sure how many people have had these packages of oatmeal.  But when life gives you oats you make cookies.

We of course went with what is most familiar and made the cookie recipe off of the Quaker Oats package, with some modifications of course.

This is one of the most adaptable cookies you can make.  Need to go gluten free?  This is the cookie to use.  Of course we always use Bob's Red Mill Gluten Free 1 to 1 Baking Flour since it really is the best for all your gluten free recipes.

Ok so we didn't exactly follow the recipe.  First off we only heated the oven to 350°F.  We also use a Pampered Chef baking stone instead of your usual cookie sheet.  The stone bakes the cookies evenly.  Also a bit more vanilla.  An extra splash doesn't hurt anything.  Also we add 1/4 to 1/3 cup more flour per batch.  This helps them hold together better.  One of our friends really doesn't like raisins in oatmeal cookies so we keep with our favorite add in, chocolate chips (also a gluten free item).  We use a medium scoop instead of a tablespoon for forming the balls which helps keep the size consistent.  Due to the lower temperature we also bake them for 14 minutes.

When we told our friend what we did with the oatmeal she gave us she said we could freeze some of it in balls to bake later but oatmeal cookies actually freeze very well as a baked cookie.  We made three batches and froze 2, 1-gallon bags in the deep freeze for later.  It made well over 100 cookies.  The cookies in the picture are not all of them.  There is a whole other cooling rack plus the ones we already ate.