Had a baking whim as I usually do when procrastinating laundry, so dug through my cabinets and came up with this bright idea!! I recently bought old fashioned oat for my breakfast brunch (used in my Cinnamon Apple Crisp, no pictures of that masterpiece unfortunately, next time!). Anyway, the bag I bought was for a family of 45 so I needed to figure out some ideas to use the rest! Enter: Soft Oatmeal-Cinnamon Cookies! Recipe adapted to be made GF and LF from THE EVER PRESENT IN MY LIFE Ree Drummond.

Ingredients:

• Cinnamon - I don’t measure cinnamon, I sprinkle till I feel done. If anyone knew how much cinnamon I used in recipes, I would be judged big-time.

• Cinnamon Sugar - Set aside in a small bowl

• 1tsp Salt

• Vanilla - Same measurements as cinnamon.

• 1tsp Baking Powder

• 1.5c Flour - Currently using King Arthur’s All-Purpose GF flour but I don’t really have a preference right now, every GF all-purpose I have tried works well if paired with…

• 1.5tsp Xanthan Gum - This is a GF god-send. I highly recommend for anything using GF flour

• 2c Brown Sugar

• 1c Buttah! - Melted, my personal fave is Earth Balance Buttery Sticks, this uses 2 of their sticks

• 2 Eggs

• 3c Oats - I used Bob’s Red Mill Old Fashioned Rolled Oats, Whole Grain.

Instructions:

1. Preheat oven to 350 degrees F

2. In a rather large bowl mix together dry ingredients well, including oats, NOT including cinnamon sugar

3. Dump in wet ingredients

4. Stir well until formed into a pretty thicc dough boi

5. Make your cookie balls and dip top into cinnamon sugar

6. Place on tray (I use a silpat cuz cleaning…)

7. Press down with fork to flatten but not too flat. These cookies do not spread.

8. Bake until bottoms are browned, approx 13-15 mins. They will harden up a bit after you remove them so they may seem underdone when they are actually ok! Check the bottom for a lovely brown color.