I am continually challenged to bake things so that I may serve a constituency that may be have issues with meat products and/or wheat products, so I am always looking to solve the ‘this is good but not as good as the meat/wheat version.” If we are going to bake something, it’s going to have to be the best version of whatever it is. So it is with Oatmeal cookies, that I have been working on for two years already. I use the King Arthur measure-for-measure gluten free flour, which I think is a revelation for baking, if you are baking for someone who is simply looking to live gluten-free. For someone with a serious gluten allergy (etc.) special care needs to be taken with all of your tools, ingredients and even you. That’s challenging, so take this recipe with a grain of gluten.
- 18 tablespoons softened butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 1/2 cups gluten free flour
- 1 tsp baking soda
- 1 teaspoon cinnamon
- 1/2-1 tsp ground nutmeg
- 1.5 cups craisins, soaked in vanilla-water*
- 3 cups quaker oats, ground in the cuisinart
- vanilla powder/vanilla paste to taste (optional)
- maple syrup for basting
- Heat oven to 375°F.
- In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.
- Add eggs and vanilla; beat well; until no longer gritty
- Combine all dry ingredients: gluten-free flour, baking soda, cinnamon and salt oats and craisins; mix briefly by hand to combine (and maybe one or two seconds using your stand mixer)
- Use a 1.5 scoop and make big cookies.
- Bake at 375 for 10 minutes and finish at 350 for 5-10 minutes. (Depends on if you want really soft or crispy cookies, and the size you scooped them at)
- Remove from oven, and after about two minutes, baste with maple syrup.