I know my strengths…and the areas in which I do not accel naturally. So when I wanted an infallibly delicious oatmeal cookie recipe, to celebrate a special anniversary involving The Zachster, I turned to none other than The Pioneer Woman herself, Ree Drummond. I knew she’d deliver and she did.

The wonderfully creative poster girl for home cookin’ is not gluten-free however, so I made a few adjustments. Below is her recipe made over with flours. I used 1 cup corn flour and 1/2 cup white rice flour…and the usual pinch (about 1/4 tsp.) of xantham gum for binding.

Back in the day when I ate sugar and made the occasional batch of GF cookies, I discovered the valuable practice of baking as I went along…or as the cravings came.  It works like a charm, because you won’t have a batch of baked cookies hanging around, just waiting to be eaten as the clock ticks on their shelf life. And who doesn’t love cookies right out of the oven? The Zachster sure does, and he was very on board with the ‘bake as you go’ method.  It’s a far wiser and more enjoyable way to make the cookies last. The excess dough is stored in an airtight plastic container in the back of the refrigerator and keeps for months.  It also freezes well. Of course, there are exceptions.  If you’re having a cookie exchange, bake sale, or party, by all means get down with your oven and bake ’em all. These oatmeal cookies will be savored no matter what the occasion or crowd size. Even if it’s just a party of one over a cup of herbal tea.

I baked these on a recent snowy day, the perfect backdrop for baking up a batch of homemade, gluten-free cookies. I even shared some with the mail man. He arrived at my doorstep covered in snow and looking none-too pleased that he had to leave the comfort of his truck. I think the unexpected gift of these turned his day around. Happy Baking!

The Pioneer Woman’s Brown Sugar Oatmeal Cookies –Made Gluten-Free By A Recovering American

1 cup Salted Butter, Softened

2 cups Packed Dark Brown Sugar

2 teaspoons Vanilla Extract

2 whole Eggs

1 cup Corn Flour

1/2 cup White Rice Flour

1/4 tsp. Xantham Gum

1 teaspoon Salt

1/2 teaspoon Baking Soda

3 cups gluten-free oatmeal

Preheat oven to 330

Blend butter, sugar, eggs, and vanilla together in large mixing bowl with an electric beater until creamy. In separate bowl, sift flours, xantham gum, salt, and soda together, then mix in the oats. Gradually add dry ingredients to the creamed sugar until a chunky dough forms.

Take a small ice cream scooper or tablespoon from the kitchen drawer and drop dough by balls, slightly smaller than a golf ball on a ungreased cookie sheet. My sheet fit 9 comfortably, three rows of three.

Bake for 12-14 minutes, depending on if you like your cookies chewy or crisp. Place on cooling rack or plate and either devour immediately or store.