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
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
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.
Eat and enjoy. My hubby loved them.
linked to: Mix it Up Monday Melt in Your Mouth Monday What’d you Do this Weekend?
Simple Supper Tuesday The Hearth and Soul Hop Gluten_Free and DIY Tuesday Waste Not Want Not Wednesdays Gluten_free Wednesdays