Oatmeal Raisin Cookies - Gluten Free
You probably knew it wouldn't take me too long to try out some more recipes including the C4C flour. You were right...BIG, CHEESY SMILE!
AND, you know I only use what I have on hand so, I had oatmeal (certified Gluten Free) and too much of it. So I set out to find an oatmeal cookie recipe. I found one on Allrecipes.com by Darlene and converted it to gluten free using the C4C flour.
Recipe
3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cup all purpose flour - SUBSTITUTED 1 1/4 CUP C4C FLOUR
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins (optional)
Preheat the over to 375 degrees Fahrenheit
In a large bowl, cream together butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. In a separate bowl, stir together flour, baking soda, cinnamon and salt. Gradually beat flour mixture into butter mixture. Stir in oats and raisins. Drop by the teaspoonfuls onto un-greased cookie sheets.
Bake 8 to 10 minutes in the preheated oven or until slightly brown. Cool slightly, remove from sheet to wire rack. Cool completely. (Personally I would take them out a bit before you think they are all the way done so they stay chewy!)
Let me know how they come out for you! This is the first cookie I have had since going Gluten Free that didn't taste like it was grainy. It is truly amazing! Thus, I went to Williams & Sonoma today to buy another bag of the C4C flour - wouldn't you believe it....they were out! They will not have any for a week. UGH!
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