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 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.
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 flour blends will also work, if measured
like this.
Any milk may be substituted for the nonfat milk.
Make sure to cut the pecans to be the same size as the miniature chocolate chips to ensure they’re evenly distributed and the cookies bake evenly.
For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ Page.{gluten-free, clean eating, low fat}