1.20.18 - Gluten free oatmeal cookies

Oddly we have a whole ton of certified gluten free oatmeal in the pantry right now, so I decided to take a Saturday afternoon and try some gluten free oatmeal cookies. I followed the following recipe except I used all raisins (no chocolate chips on hand) and substituted GF flour for the cornstarch. The batter was delicious (hard to go wrong with a lot of butter and sugar) and the cookies themselves turned out pretty well too. I like to tell myself this is a cheat to get Clara to eat more oatmeal. :-P

Ingredients

4 1/2 cups gluten-free old-fashioned oats, divided

2 tablespoons cornstarch (used 1:1 GF flour as substitute)

1 1/2 teaspoons ground cinnamon

1 teaspoon gluten-free baking powder

1/2 teaspoon fine salt

2 sticks unsalted butter, room temperature

3/4 cup granulated sugar

1/2 cup packed light-brown sugar

2 large eggs

2 teaspoons pure vanilla extract

3/4 cup chocolate chips

3/4 cup raisins

Directions

Preheat oven to 350 degrees. In a blender, process 1 1/2 cups oats into a fine meal. Whisk together ground oats, cornstarch, cinnamon, baking powder, and salt.

In a large bowl, using a mixer, beat butter and sugars until light and fluffy. Beat in eggs and vanilla. With mixer on low, gradually add oat mixture, beating until combined. Fold in chocolate chips, raisins, and remaining 3 cups oats.

In batches, drop dough in 2-tablespoonful mounds onto a parchment-lined baking sheet, 2 inches apart. Bake until cookies are golden brown at edges, 15 to 18 minutes. Let cool on sheet on a wire rack 2 minutes, then transfer to rack and let cool completely.

Store in an airtight container, at room temperature, up to 5 days, or in freezer, up to 1 month.

(link)