Friday, June 17, 2011

The Short List

Finally, something to add to my standby list - the good stuff, the stuff everyone craves and begs me to cook. These, right here, are as good as my old Oatmeal Cookies. You know, the ones on the lid of the Quaker oats tub. These of course, are gluten free. You'd never know, though.

Oatmeal Cookies
Adapted from "Gluten Free Baking Classics" by Annalise G. Roberts

1 cup butter, softened
1 cup brown sugar
1 cup white sugar
2 large eggs
1 tablespoon gf vanilla extract
2 cups of your favorite gluten free flour blend (I used Authentic Foods Classical Gluten Free Flour Blend)
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups gluten free oats (I used Bob's Red Mill)
1 cup dried cranberries (or raisins)
1 cup walnut pieces
1 cup chocolate chips

Mix the butter and sugars til creamy. Add eggs and vanilla, and cream together. Add in flour, baking powder, salt and cinnamon, then add in the oats, and then add in the chunky stuff that you like.

Bake at 350 degrees for about 10-12 minutes.


No comments:

Post a Comment