Monday, July 7, 2014

Gluten-Free Oatmeal Cookies




When I was on my baking spree for Ina Fridays, I ended up making a whole bunch of goodies including these which I did not have time to write up when the linky first came out.  I plan to add it now.

I made these for hubby as a special treat and did not serve them to the rest of the family. After all, they had chocolate cake, peach cake, apple crisp and sorbet.  I never served the ice cream that I bought.  A bit of overkill but I know the grand kids like the apple crisp, some of the adults are peach cake fans and everyone likes chocolate.  My daughter-in-law is a sorbet fan.  I wanted everyone to go home full but that happened before dessert.

Hubby smoked two chickens and they were incredible and they disappeared quickly.  I was happy to see that two of the grandchildren were fans of quinoa but my very delicious veggie muffins were not as successful.    Sometimes, cute does not work.

Gluten-Free Oatmeal Cookies - Ina Garten, adapted

Ingredients:


3/4 cup oil
1 cup dark brown sugar, lightly packed
1 cup granulated sugar
2 eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups gluten-free flour mixture
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon  salt
3 cups old-fashioned oatmeal
 1/2 cups raisins
 1/2 cups pecans, coarsely chopped

Method:

Preheat the oven to 350 degrees F.

Mix the oil, brown sugar 
 and granulated sugar together. Add the eggs, one at a time, and the vanilla.

Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. Add the dry ingredients to the sugar mixture
. Add the oats, raisins, and pecans and mix just until combined.

Using a larger cookie scoop (I think it is a tablespoon size)
 mounds of dough onto sheet pans lined with parchment paper.

 Flatten slightly with a damp hand. 

Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

4 comments:

  1. I love making oatmeal cookies and it's lovely to have a recipe that is gluten free. I've pinned and shared this post. Thank you for sharing it, Chaya.

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  2. These looks great! Thanks for sharing them on Waste Not Want Not Wednesday, I'm featuring and pinning them this week :)

    (And just a note to other readers to make sure that they use certified GF oats because there's a high chance of cross-contamination with oats)

    ReplyDelete
  3. These sound good, I wish it wasn't too hot to bake! Thanks for sharing - hello from Waste Not Want Not Wednesday!

    ReplyDelete

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