Gluten-free Oatmeal Craisin Cookies

GF Oatmeal Craisin CookiesI 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.

INGREDIENTS

  • 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

 

DIRECTIONS

  • 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.