My great grandmother (Grandma Baker- last name, pun not intended) made the BEST oatmeal cookies. Being soy-free has significantly affected my sweet intake. The oatmeal cookies, however, were not one I was willing to sacrifice. Below is my adapted version of these remarkable cookies. To be honest, they taste the same!
1 cup of butter- I use Earth Balance natural buttery spread which is soy and dairy free. If you are going to buy regular butter, check the ingredients! So many brands include “natural flavoring” which is code for SOY.
1 cup of brown sugar (dark)
1 cup of granulated sugar
2 well beaten eggs
1 tsp vanilla
1 1/2 cups of flour
1 tsp of salt
1 tsp of soda
3 cups of quick cooking oatmeal- I buy a can of Quaker Oats. Any packs of flavored oats for instant oatmeal will contain soy.
1/2 cup of finely chopped walnuts- The baking aisle is the best place to find plain nuts. Any nuts for snacking (cans and medleys) will most likely be cooked in soybean oil.
Thoroughly cream the butter and sugars. Add the eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Refrigerate overnight. Use a spoon to place on cooking sheet and flatten with a fork. I use parchment paper for easier clean up. Bake for 10 mins at 350 degrees. Cool on rack and enjoy!
Tip for leftover oats – while we may be limited with pre-flavored instant oatmeal, we CAN eat oatmeal prepared the old-fashioned way! Boil some oats in water. Sprinkle on brown sugar, cinnamon, and raisins. Yum!