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.
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
(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?)
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!