I baked cookies and my daughter is excited to make an apple crumble and we have so many plans. This is truly like a new toy, for us. The problem is that I was not sure what the cookie should be like. Should it be thick. Does it spread (oh yes!) Will it taste good? ....another resounding YES!!!
- 3 cups gluten-free old-fashioned oats
- 1 1/2 cups gluten-free flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon freshly grated nutmeg
- 1 1/2 sticks unsalted margarine, at room temperature
- 1 (packed) cup light brown sugar
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups plump, moist dried raisins
- Getting ready: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F.
- Line two baking sheets with parchment paper or silicone baking mats.
- Whisk together the oats, flour, cinnamon, baking soda, salt and freshly grated nutmeg and keep at hand.
- Working in a stand mixer fitted with the paddle attachment, or using a hand mixer in a large bowl, beat the butter, brown sugar and granulated sugar on medium speed until smooth and creamy.
- Add the eggs one at a time and beat for 1 minute after each addition and then beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients slowly, beating only until blended.
- Add the dried cranberries or raisins and mix to incorporate them evenly into the dough. (At this point, the dough can be wrapped well and chilled for up to 2 days.)
- Drop rounded tablespoonfuls of dough 2 inches apart onto the baking sheets or use a medium (1 1/2 tablespoons) scoop. If the dough has been chilled, gently press down on the mounds of dough until they’re about 1/2-inch thick.
- Slide the sheets into the oven and bake for 12 to 15 minutes, rotating the sheets front to back and top to bottom after 7 minutes. The cookies will be golden and just firm around the edges.
- Lift the cookies onto cooling racks with a wide metal spatula – they’ll firm as they cool. Repeat with the remaining dough always making certain that your baking sheets are cool.