Notes: It’s extremely important to measure both the oats and flour correctly using the
spoon and level method or a
kitchen scale. Too much of either will dry out the cookies and leave them cakey instead of chewy.
Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times or until they're half of their original size.
For a gluten-free version, use
gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.
Frozen and slightly thawed cranberries may be substituted for the fresh. In a pinch, dried cranberries that have been hydrated will work. To do so, add ¼ cup of dried cranberries to a microwave-safe bowl, and cover them with water. Tightly cover the top with plastic wrap, and microwave on HIGH for 1 minute. Let the cranberries sit for at least 20 minutes before discarding the remaining liquid and adding them to the cookie dough.
Dark chocolate chips or
miniature chocolate chips may be substituted for the chopped dark chocolate.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.{gluten-free, clean eating, low fat, low calorie}