These cookies are very versatile. They make great gluten-free oatmeal cream pies or Monster Cookies. Have fun creating your own version or trying one below.

Ingredients

1 cup Unsalted Butter 
1/2 cup Shortening 
3 cups Brown Sugar 
2 cups Powdered Sugar 
1 T Vanilla 
4 eggs
1 1/2 tsp Baking Powder 
1 1/2 tsp Baking Soda
1 1/2 tsp Salt
3 cups Oat Flour
4 cups Rolled Oats

Optional:
2 cups Mix-ins

Directions

Mix-in Options

You can adapt these oatmeal cookies to your favorite mix-ins. Our family likes Oatmeal Raisin, Oatmeal Butterscotch, Oatmeal Craisin with White Chocolate, or Oatmeal with Walnuts and Chocolate. Pictured are Oatmeal Butterscotch and Oatmeal Craisin with White Chocolate.

Ingredients

1 1/2 c Butter
3 cups Packed Brown Sugar
1 T Vanilla
2 T Cinnamon
4 Eggs
1/2 cups Sour Cream
1 tsp Salt
2 tsp Baking Powder
1 tsp Baking Soda
4 cups Oat Flours
5 cups Rolled Oats

3-4 cups mix-in of choice:

• Chocolate Chips
• White Chocolate Chips
• Butterscotch Chips
• Cinnamon Chips
• Raisins
• Craisins
• Walnuts
• Pecans

Directions

Preheat oven to 350. Line baking sheets with parchment paper.

Cream together butter and sugar. Mix in vanilla, cinnamon, eggs and sour cream until smooth. Stir in salt, baking powder, baking soda, flour and oats.

Stir in the mix-ins

Cookies Spread when baking so scope them on to a baking sheet 2-3 inches apart. (The ones in the picture were too close and grew together.)

Bake for 12-14 minutes. Allow to cool on the baking sheet.