I Will Eat Them, Sam I Am!
My mom just returned form a gluten-free conference in Philly and just look at what she picked up for me!!!!! Bob’s Red Mill Gluten-Free Oats!!!! I nearly squealed like a little pig when she showed me, but then I was immediately apprehensive.
“I’m too scared to try them…” I sheepishly admitted between uncertain lips.
“Just read the back of the package,” my mom encouraged.
I read the back of the package: “Dear Customer…Our premium gluten free oats start as pedigreed non-GMO seeds planted in oats-only fields. At harvest, Elisa testing verifies their purity. Our dedicated gluten free facility and additional Elisa testing ensure their integrity.”
Grown on dedicated farms from dedicated seeds? Processed on dedicated machines? Produced by a dedicated company?
I was pretty much instantly allayed. I looked my mom right in the eye and said,
“Okay…now how about some oatmeal raisin cookies?”
“Yeah, why not?!”
I thought this was going to be a no-brainer, but in actuality, this recipe took me several attempts before I got the consistency right. The first batch “melted” all over the place. Too much butter. The second batch was too dry—not enough butter– and the third batch, well, you decide….
Personally, these made my mouth water during the whole process of making them. I don’t know if it was the cinnamon, swirling about the aromas of butter and sugar that got me or the mere idea of being able to enjoy oats again. Either way, I was one happy baker.
These are the quintessential oatmeal raisin cookie: crunchy on the outside and soft on the inside coupled with the slightly carmelized raisins, and the gentle bite of the cinnamon and sugar. Oh yes, these are to be had and had right away!
yes, Yes, YES!!! We can have oats without the worry! Yes, yes, yes I will eat them, I will eat them Sam I am!
12 tablespoons unsalted butter
1 1/4 cup light brown sugar, packed
½ cup granulated sugar
2 medium sized eggs
2 egg whites
½ cup sorghum flour
½ cup cornstarch
½ cup tapioca flour
½ teaspoon kosher salt
1 ¼ teaspoons cinnamon
2 1/2 teaspoons guar gum
1/4 teaspoon baking powder
2 teaspoons mexican vanilla
1 ½ cups raisins
3 cups gluten-free oats
Preheat oven to 350ºF then line two cookie sheets with parchment paper and set aside.
In a large mixing bowl, combine all of the dry ingredients, except the sugars and the oats, and set aside.
In a stand up mixer with the paddle attachment, cream together the softened butter with the sugars until smooth, scraping down the sides of the bowl as necessary. Add the eggs plus the egg whites; mix for 30 seconds more and then add all of your combined dry ingredients. Continue to mix for one minute on high speed.
Scrape down the sides of the bowl, add the vanilla and mix just until incorporated.
Now add the oats and the raisins and combine for just a few seconds.
Drop cookies onto your prepared cookie sheet with at least 1” in between them (these cookies spread, but not too much) and bake for 20-25 minutes depending on the heat of your oven and the size of your cookies.
Allow to cool on the pan for 15 minutes before transferring to a wire rack to cool completely.
Makes about 2.5 dozen cookies.
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Cheekalina
