Soft Oatmeal Cookies

I've been trying recipes and it seems like one thing or another always goes wrong, and I didn't want to post anything without being certain that I've fixed those problems. But this one turned out just fine!

I used this oatmeal cookie recipe, and they came out delicious. As always, I used Jules Gluten-Free flour for the substitution, and since this recipe calls for oats, I used Bob's Red Mill Steel Cut Oats. It's important that you use a certified gluten-free brand of oats, because cross contamination makes most oats inedible to people that have celiac. The original recipe I used called for quick cook oats, and with the steel cut I found I had to soak the oats in water for about an hour and a half to make them good in the cookies. Also, the directions say that the dough should be about the size of a walnut when you place them on the baking sheet, but when they come out of the oven they're going to be a little smaller than your hand. It doesn't affect how well they cook, but if you don't like cookies that large, make the dough-balls smaller.

INGREDIENTS

* 1 cup butter, softened
* 1 cup white sugar
* 1 cup packed brown sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups Gluten-Free Flour (with 1:1 substitution)
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 3 cups Steel Cut Oats

DIRECTIONS

1. Pour oats into a bowl and fill bowl until oats are covered. Set aside for an hour and a half and let soak.
2. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
3. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, even if using a non-stick. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.
4. Bake for about 10 minutes in oven. Cookies should be removed from sheet while still soft, but it's important they're firm enough to keep their shape.