15 May Equipment-free Baking: Easy Oatmeal Cookies, and Gluten-Free Variation

It is my experience that many people (non-bakers) are often off-put or intimidated by  baking because they feel that there’s too much involved in it; the precise measuring, the know-how, and of course the equipment.People feel overwhelmed, and as a result never foray into their pastry cupboards.

Good news people- you can prepare a variety of baked goods using little to no equipment save for a bowl and some form of mixing tool.

Mixing bowl and rubber spatula. Photo by Jennifer Maliniak

One of the easiest equipment-free treats  you can whip up quickly are cookies.

The recipe I am about to share can be made both with flour ( All Purpose, Whole Wheat) or Gluten Free.

The only tips you should keep in mind when baking sans-mixer is to have your butter and eggs at room temperature; soft butter will cream easily, and warm eggs will blend in smoothly to batters rather than separate which would yield a curdled effect and thus an improper batter.

If you make the GF version of this recipe, you can replace your flour cup for cup- no special measurement required, but I would avoid blends that contain chick pea flour or quinoa flour. They will give your cookies a bizarre, unpleasant taste. Stick to mixes that have white rice flour, coconut flour, oat flour, or any other mild-tasting flours.

Also, only the gluten-free version of this recipe calls for eggs. Gluten-free flours tend to be dryer than regular flour. The egg not only serves to add moisture to the cookie batter, but also lends structural stability so that they do not crumble to the touch, as so many gluten free cookies often do.

The standard flour based recipe however does not require the eggs; the batter would  be too wet and you’d end up with a lace-like cookie- crisp, not chewy.

Here is the recipe:

Easy Oatmeal Cookies- Yields 2 Dozen Cookies

INGREDIENTS:

1/2 cup room temperature butter

1/2 cup white sugar

1/2 cup brown sugar

1 cup quick cook or old fashioned oats

1 cup flour or gluten free flour

1/2 teaspoon baking soda

1/2 cup raisins

* 2 eggs, for Gluten Free

HOW TO :

Preheat your oven to 375 degrees. Line 3-4 baking sheets with parchment paper.

In a large mixing bowl combine your butter and sugars. Blend slowly to incorporate and then whip until fluffy and creamy.

Creamed butter and sugars. Photo by Jennifer Maliniak

*At this point, if you are making  the gluten free version, add your eggs, one at a time, using a wire whisk and whip until light coloured and fluffy.

Combine all your dry ingredients including the raisins. Stir to blend. Add all at once to the wet mixture and mix until combined.

Combined dry ingredients. Photo by Jennifer Maliniak

Using 2 large spoons or a small scoop, drop your cookies on to the baking sheet leaving a good 1.5-2 inches between each one.

Scooped Cookies. Photo by Jennifer Maliniak

Bake at 375 for 8-9 minutes for chewy cookies, or 9-11 minutes for crispy cookies, rotating half-way through.

Baked Cookies (Flour Version). Photo by Jennifer Maliniak

*For the gluten free cookies, make sure they are golden brown. Sadly, one cannot under-bake these cookies because they will just fall apart.

Properly baked Gluten-free cookies. Photo by Jennifer Maliniak

You can store these cookies in a airtight container for a few days.

Not only do these cookies require very few ingredients, but they also need very little equipment. If you have always wanted to try baking, but have been afraid to try because of lack of skill or lack of equipment, try these cookies out. They are pretty foolproof and dead-easy.

Happy Baking!

Jennifer Maliniak