Please file this post under better late than never. January is National Oatmeal Month, so we are bringing you cookies! I had grand plans of at least 3 or 4 oatmeal posts but alas Friday is February 1st. Can you file for an extension on National Oatmeal Month like you can for taxes?
These cookies have all of my favorite tastes, plus I especially love the unique flavor that the sesame seeds add. Toast the sesame seeds in a small frying over medium heat, take them off of the heat when they start to turn golden. Toast the almonds and coconut on separate baking sheets in a 350 degree oven until fragrant and golden. This toasting step is optional but it really adds a richness to the cookies.
Oh, and Gluten-Free Bisquick is an easy, convenient, budget-friendly pantry item that works well in many recipes. If you haven’t given it a try, you should!
- ¾ cup butter at room temperature
- 1 cup firmly packed light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp. almond extract
- ½ tsp. coconut extract
- 1 ¼ cups gluten-free Bisquick
- 3 cups certified gluten-free rolled oats
- 1 cup toasted sliced almonds
- 1 cup toasted sweetened coconut
- 1 1/3 cup chocolate chips
- 2 Tbsp. toasted sesame seeds (optional)
- Preheat the oven to 375°F. Using an electric mixer, beat together butter and sugar until light and creamy.
- Add the eggs and extracts and beat well. Scrape down the bowl.
- Add the Bisquick and oats, mix until evenly blended.
- Add the almonds, coconut, chocolate chips, and sesame seeds. Mix by hand until evenly blended.
- Drop by rounded tablespoonfuls onto a parchment paper-lined cookie sheet. Flatten each cookie, very slightly.
- Bake 10-12 minutes. Remove cookies from the cookie sheet and cool them on a wire rack.