It’s all about the cinnamon in these Gluten Free Cinnamon Spiced Old Fashioned Oatmeal Cookies. Add your favorite mix-ins for a warm and comforting homemade treat.
I like being in charge. I like making all the decisions. I like doing what I want to do, when I want to do it, and how I want to do it. Is that normal???
Even if most people don’t want to admit it, I’m pretty sure most of us are like that. I would just assume that the rest of you tend to deal with your control issues a little better than I do. Maybe you’ve learned to let things slide a little or realized that life is more enjoyable when you occasionally trade the steering wheel for the passenger seat in this road trip we call life.
My days usually go something like this:
- Pick up your shoes and put them away.
- Is that where your backpacks go?
- Clear your dishes when you’re done.
- Do we just leave dishes in the sink?
- No, you can’t have cookies for a snack. Eat something fresh.
- Put my phone away and find something to do.
- No, you can’t watch a show. Find something to do.
- No, you can’t play on the computer. Find something to do.
- NO, you CAN’T play on your tablet. FIND SOMETHING TO DO!!!
- Do your homework. Read a book. Practice your letters. Review your numbers.
…and the list goes on. I wish there was a more positive, favorable word for nagging, but I’m pretty sure there’s not. I should just embrace it. I’m a nagger. All day, EVERY day. How do I change that?!
Even on days that I consciously make an effort to bite my tongue and give my family a break, I feel my blood start to boil inside when they don’t do things the “right way”. Maybe Ben ran the dishwasher only being halfway full, or Braelyn left scraps of paper under the table where she was crafting, or Emry sprayed water all over the floor after playing with the faucet that I’ve asked her a hundred times not to touch.
Ugh. Even typing these scenarios makes me all anxious inside. I swear, though, I’m working on being a “better person”. Like the other day, I literally listened to about 2 hours worth of the kids dancing and singing to karaoke music. That took a lot of patience, but I did it. And my kids had a blast. AND, after the initial annoyance of it being too loud, I actually began to enjoy myself and appreciate my children for the uninhibited, creative, active kiddos that they are.
Oh, and yesterday my girls begged to go on a bike ride in the afternoon. It was over 100 degrees outside. Our daily routine is to take a bike ride following dinner clean up, after it has slightly cooled down. That’s the schedule I like, that’s the routine I prefer. But I decided to let the kids take charge and bust out their bikes in the heat of the day. And you know what? We had fun. Solid, sweaty fun!
So yeah, I guess there are sometimes in my life where I just need to “let go” and go with the flow…let others dictate what we do and take turns calling the shots. It can be quite the relief.
But one area I just don’t think I can give up control is in the kitchen. I love baking and cooking and creating food way too much to pass off the baton. I’ll let my kids help, but I’m definitely in charge.
The other day my family was requesting some cookies. Of course Braelyn and Ben wanted anything with peanut butter and chocolate, and Emry is just a plain old chocolate fan. But guess what? I’m sick of chocolate and I’m sick of peanut butter, and I wanted oatmeal cookies. So you know what we made? Oatmeal cookies. WHO DA BOSS?!
Yes there were eye rolls. Yes there were sighs and “ughs” and “but moms!!!”. Yes there was whining and attempting to convince me otherwise. But once the family finally tried these warm Gluten Free Old-Fashioned Cinnamon Oatmeal Cookies, their complaints came to a screeching halt.
Not only did they shut-up, but their whines turned to praises. Braelyn was in heaven and begged for more of these cookies for the next few days, and Ben repeatedly complimented me on how delicious they were. In fact, he says I’ve really upped my cookie game lately. He says I’m on fire with my recipes. Aw thanks Babe!
These oatmeal cookies are so simple to make. I just use Bob’s Red Mill 1:1 baking flour, which I have found much success in for many of my recipes lately. I also use their gluten free old fashioned oats for this recipe. I’m more a fan of the old fashioned oats as opposed to the quick cooking oats because they retain a chewier texture after baking.
The only appropriate way to flavor these cookies is with a generous amount of cinnamon. That’s what sets these cookies apart from other boring oatmeal cookies. A punch of fragrant cinnamon does wonders for a warm oatmeal cookie.
And as far as mix-ins go, get creative. I compromised with my kids and mixed peanut butter and chocolate chips into the batter. But you could do a traditional oatmeal raisin cookie or a butterscotch scotcheroo if you prefer.
These cookies bake to the perfect thickness and have a nice balance between a chewy center and a slightly crispy crust. I know I’ve said it a thousand times, but that’s just the way I like my cookies. Bake them a little longer for a crispier cookie or a little less for a gooier cookie; whichever texture is your jam.
Oh, and can I mention what amazing ice cream sandwiches these cookies make??? Just sayin’…
So take a break from the traditional chocolate chip cookie and give these oatmeal cookies some deserved love. The oats will do your body good…I think. And if not, at least the taste will make you happy. Very VERY happy.
Are you an oatmeal cookie fan or a classic chocolate chip cookie fan?
- 1½ sticks butter, room temperature
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 1¼ teaspoons baking powder
- 1 teaspoon salt
- 1¾ cups plus 2 tablespoons Bob's Red Mill 1:1 baking flour (not their all purpose baking flour)*
- 2 cups Bob's Red Mill gluten free old fashioned oats (not quick cooking)
- 1½ cups preferred mix-ins: chocolate chips, raisins, chopped nuts, etc.
- Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.
- In a large mixing bowl or stand mixer, cream together butter, granulated sugar, brown sugar, and eggs until smooth. Add vanilla and mix on low until incorporated.
- In a smaller mixing bowl, sift together cinnamon, baking powder, salt, and flour. Add to wet mixture and mix until smooth, scraping down the sides as needed. Mix on medium for an additional 2 minutes.
- Add oats and preferred mix-ins and mix on low until incorporated. Allow dough to sit for 10 minutes.
- Stir dough one more time, making sure that sides and bottom of bowl are mixed well.
- Drop rounded heaping tablespoon sized balls of dough 2" apart on cookie sheet. Bake at 375 degrees for 10-12 minutes or until edges are set and cookies are lightly browning on tops. Remove from oven and slide parchment paper with cookies onto a cooling rack. Allow to cool for 5 minutes. Transfer cookies off parchment paper directly onto cooling rack to continue cooling. Repeat with remaining dough.
- Store leftover cookies in an airtight container at room temperature for up to three days, in fridge for up to 1 week, or in freezer for up to 3 months.