Thursday, March 30

Oatmeal G-F Peanut Butter Cookies

Need a quick, delicious cookie?  I pulled out this recipe from the ancient files of 2012.  It's a keeper.  YUM.  It's also very forgiving.  I think I have made it with every flour mix available.  Today it was half a cup of sorghum,  1/2 cup of millet, and a half cup cornstarch 'cause that's what I had.

Still delicious.




Oatmeal G-F Peanut-butter Beauties,

by the book.

I've attempted versions of these cookies before, but they were never very impressive.  Once again, I've been Pinter-testing and BrownEyedBaker's photograph of a typical peanut butter/oatmeal cookie looks so beautiful that I had to try to bake them g-f, yet still maintain the gooey appeal.

Blend with a mixer:
1/2 cup peanut butter
1/2 cup sugar
1/3 cup brown sugar
1/2 cup butter

Does it seem that most cookie recipes begin alike, "It Was A Dark and Stormy Night,"

When light and fluffy, add
1 teaspoon vanilla
1 egg

(More of the sameness--although an intriguing turn of page with half the egg as usual.)

Sift together these dry ingredients and add
1 teaspoon baking soda
1/4 teaspoon salt
1 tsp. xanthum gum
1 cup gluten-free flour --I used a healthy featherlight flour mix, but any good g-f flour should work.     (It's spring and it's humid here in OK.  If it bakes too flat, add a little more flour.)

(Now this is where the total writing pattern diverges, only one cup flour?  That's a plot twist!  And wait?  An unforeseen script change with only one/half cup oatmeal?  How's that gonna work?)

Fold in:
1/2 cup oatmeal
1 cup chocolate chips

Bake at 350 for 10-12 minutes until lightly browned.  Made 37 fairly large cookies.

First posted 4-09-2012

The Review?  This recipe was delectable and I can't wait for the sequel!  

1 comment:

Dia Darcey said...

Found out 2/3 of the way through that I was out of oats. Substituted with coconut flakes and a little more sorghum flour, yum!