Notes: It’s extremely important to measure both the oats and flour correctly using
this method or
a kitchen scale. Too much of either will dry out the cookies and leave them crumbly 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.
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 (15g)
brown rice flour, and ½ teaspoon
xanthan gum. Most store-bought gluten-free blends will work as well, if measured
like this.
Any milk will work in place of the nonfat milk.
Frozen and thawed blueberries may be substituted for the fresh blueberries.
For more tips and answers to all other questions, including substitutions and videos, see my Oatmeal Cookie FAQ page. {gluten-free, clean eating, low fat, low calorie}