Tuesday, May 15, 2012

Gluten Free Oatmeal Chocolate Chip Cookies

I really can't take credit for the recipe of these, but I can take credit for their yummy execution!

To begin assemble all the ingredients...you will need:
  • Two eggs
  • Two sticks of butter
  • Two cups of brown (light or dark) sugar
  • Two cups chocolate chips (which ever brand strikes your fancy) 
  • Two and a quarter cups gluten free flour blend
  • Two cups gluten free oats
  • Teaspoon vanilla
  • Pinch of Cinnamon
  • Half teaspoon xanthum gum 
  • Teaspoon baking powder
  • Half teaspoon baking soda
Do not, do NOT, DO NOT forget the xanthum gum- I did once and the result was flat and disastrous. Kind of like the time my brother put an entire batch of cookie dough on one cookie sheet thinking they didn't expand once they baked! Ha ha needless to say he had one large, overflowing sheet pan of a cookie! 

Find original recipe HERE. 

Mo butta mo betta!

Mmm sugar... 

  Ok, ok I cheated and used store bought flour- not a bad brand to buy, just don't forget the xanthum gum! 
p.s. I also added and extra quarter teaspoon of x-gum since this mix didn't have any! 

Ghirardelli- mmm any version of their chips are amazing, milk-bittersweet-or semi-dark are all YUM and easily interchanged in this recipe. 

Last but not least the homemade vanilla extract for a real gluten free treat- vanilla beans soaked in rum! 

Then you can assemble your troops! I got these measuring cups from my Aunt Anita for Christmas, aren't they great? Each half is its own size!


As with almost any cookie making process you first have to cream the butter and sugar, then adding in eggs and vanilla. 

Then slowly add...




Don't be afraid to get a little messy!

Ants love me. 

Then we get our hands Dirty Style- dig deep and roll 1 to 1 1/2 inch dough balls. 

I have a problem with size..

I always start at the 1 inch diameter and slowly my cookies just get larger...and larger..my inner fatness coming out! 

Then bake at 350 degrees F for...8 to 12 minutes- this depends on your oven- always set the timer for the lesser amount of time and check- there is no undoing a burnt cookie! So you sit around in your pajama bottoms and funky apron and wait...or is that just me? :) 

**A good rule of thumb for these cookies is to let them cool for a few minutes on the baking sheet before transferring them onto cooling racks. Because gluten free flour lacks the same elasticity qualities of its glutenous counterpart fresh out of the oven they break and tare easily. 

As always I wrap, bow, and give away! These went to a going away party for the chiropractic assistant at Guilderland Family Chiropractic where I now work, and to Schotts Boxing. Sadly the boxers in training can't eat such treats- but it doesn't mean the trainers and people like myself who go for a good work out can't! I must admit I didn't feel quite so guilty after baking and eating some of these that day since the workout was so intense! 

Life's all about balance - work hard- play hard and ENJOY!