Wednesday, October 2, 2013

Day 2 - Scrumptious Oatmeal Cookies (WF, DF)

I found this recipe via pinterest and decided to give it a bash yesterday. Well these cookies are delicious!!! They are large, crispy, although chewy cookies with a delicious cinnamon-chocolate and raisin flavour. They make quite a large batch which is great, that way you still have some cookies left to put in your cookie tin after you’re done baking! (I must have gobbled at least 10 while baking) This is a Martha Stewart recipe which I have slightly altered. (Original here)

Gluten-Free Oatmeal Cookies
From Martha Stewart.com



Scrumptious Oatmeal Cookies (Wheat free, Dairy free)

Ingredients:
1 ½ C Oats plus 3C Oats
30ml Cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature (250g) (DF: use Wooden Spoon Margarine + 10ml Oil)
3/4 cup Sugar (You could even use a little less)
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips (DF: Use dark chocolate chips)
3/4 cup raisins (or 1/2 of you don't want them as sweet)

Method:
1. Preheat oven to 180 degrees (350 F). 
2. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.
3. In a large bowl, using a mixer, beat butter and sugars until light and fluffy. 
4. Beat in eggs and vanilla. 
5. With mixer on low, gradually add oat mixture, beating until combined. 
6. Fold in chocolate chips, raisins, and remaining 3 cups oats.
7. In batches, drop balls of dough in 1 tablespoonful mounds onto a greased baking sheet, 12 per tray. 
8. Bake until cookies are golden brown at edges for about 18 minutes.
9. Allow them to cool for a minute and then transfer them to a wire rack and allow to cool completely. They will harden as they cool.

Makes about 50 large Cookies!
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