There is something comforting about biting into a fresh baked oatmeal cookie. I feel a sense of nostalgia remembering the times I would bake with my grandmothers in their kitchens. In our Italian homes, every recipe was baked with care, love, and joy making them taste just that much sweeter. I remember being a little girl when, together, my grandmothers and I would sit down with a cup of tea and oatmeal cookies bonding over laughs as well as priceless storytelling.
These dreamy oatmeal cookies have been receiving all of the attention in our home this past week as they are the perfect soft yet chewy texture, taste just sweet enough, and are of course allergy friendly! Although my grandmothers are no longer with us, I know they would have been baking these cookies sitting down for more priceless storytelling. From the Ciuppa family to yours, I share with you my Classic Oatmeal Cookie recipe.
Serves: 16 cookies
1 cup unbleached all purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup light brown sugar, firmly packed
1 egg replacer
1/4 cup neutral vegetable oil
2 Tablespoons non-dairy milk
In a large bowl, add the flour, oats, baking powder, ginger, cinnamon, and sugar. Whisk together to evenly incorporate all dry ingredients.
Prepare the egg replacer. Add the egg replacer, oil, and non-dairy milk to the bowl of dry ingredients. Mix together with a wooden spoon until combined into a cookie dough.
Drop even amounts of the cookie dough onto either a non-stick baking sheet, silicon baking mat, or baking sheet lined with oven safe parchment paper. I used a 1 1/2 Tablespoon cookie scoop to ensure the cookies were the same size. The cookies tend to puff out a bit during baking so I suggest spacing the cookie dough 1-2 inches apart on the baking sheet.
Bake in the preheated oven for 12 minutes at 375°F. Remove cookies from the baking pan and allow to cool to room temperature on a wire cooling rack.