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)

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!

Mamma's Choc-Chip Peanut Butter Cookies

The other day my brother Mat asked me for this recipe but I couldn't find it, much to his disappointment. Well, TA-DA! Here it is. If I don't publish it here NOW it might get lost for ever.
These cookies sure bring back many childhood memories! Enjoy Mat!
(You can make this Dairy and Wheat Free by following the notes in brackets.)

Mamma's Choc-Chip Peanut-Butter Cookies

Ingredients:
80g Smooth peanut butter
80g Butter (DF: Use Wooden Spoon Margarine)
120g Brown sugar
120g White sugar
1/2 tsp Vanilla Essence
Pinch Salt
1 Jumbo egg
1/2 Tsp Baking powder
150g Flour (WF: Replace with Gluten free cake flour mix)
50ml Milk (DF: Use rice or soya milk)
80g Rolled oats
80g Chopped peanuts
80g Choc-Chips (DF: Use dark choc chips)

Method:
1. Preheat your oven to 180*C.
2. In a mixing bowl, mix Peanut Butter, Margarine, both sugars, vanilla and salt until creamy.
3. Add the egg and beat well.
4. Sift dry ingredients and add. Mix well.
5. Add the milk and mix well.
6. Stir in remaining ingredients until well mixed.
7. Drop teaspoon measures onto a well greased baking tray, 3cm between each.
8. Bake for 10-12 minutes.
9. Cool on a wire rack.
10. Enjoy, but be advised to hide, they don't last very long!

Out of this World Choc-Chip Cookies

These are by far the most amazing Choc-Chip Cookies EVER! They are melt-in-your-mouth DELICIOUS! Be prepared to make a double batch as I suspect they won't even make it out of the kitchen. Follow the notes to make them Wheat/Gluten and Dairy free.

Out of this World Choc-Chip Cookies

Ingredients:
85g Margarine (DF: Wooden spoon Margarine)
85g Soft brown sugar
1 Jumbo egg
1/2 tsp Vanilla essence
175g Flour (G/WF: Replace with Gluten free flour mix)
1 1/2 tsp Baking powder
100g Slab of Chocolate, cut into small chunks (DF: Use plain Dark Chocolate)

Method:
1. Preheat your oven to 180*C
2. Cream the margarine and sugar until soft and fluffy.
3. Beat in the egg and vanilla essence.
4. Mix in the dry ingredients.
5. Stir in the chopped Chocolate.
6. Roll teaspoons of the mixture into balls and press flat onto a greased baking tray.
7. Bake for about 15 minutes, or until golden.

ENJOY!!!