Recently I stopped by a friend's home and she was in the middle of baking oatmeal cookies. The thick batter she dropped onto baking sheets seemed absolutely full of oats. When I mentioned this, she showed me the recipe. It called for three cups of rolled oats to only one cup of flour. At this point, I really craved an oatmeal cookie.
Since her cookies weren't gluten-free, she described the flavor, calling the cookies similar to “a bowl of sweet oatmeal but in cookie form.” Sounded good to me!
I went home and created a gluten-free version of the recipe. Lately, I've been baking more whole-grain and rice-free gluten-free recipes; so I used sorghum flour and oat flour to replace the one cup of all-purpose wheat flour. For an added nutty flavor, I also added two tablespoons of ground flax.
Once baked, these cookies were just as my friend described. They were sweet but with plenty of oats to balance everything out. If you want, you can reduce the sugar by a quarter of a cup. Any greater reduction of the sugar and the recipe doesn't work.
Besides using gluten-free flour, I also changed one other thing about the recipe. I didn't add raisins (because I don't like ‘em) or chopped nuts (because I'm allergic). Instead, I added chocolate chips to the dough. Add whatever nuts or dried fruit you love. This dough handles about one and half cups of “add ins” without falling apart. This is slightly less than the wheat-version because our dough lacks the gluten structure and can turn crumbly if you add too many nuts or dried fruits to it. And if you don't like anything in your oatmeal cookies, don't add anything. Thanks to all those whole oats, the cookies are flavorful and delicious on their own.