Oatmeal Chocolate Chip Cookies

{Friday, 30 April, 2010} Oatmeal Chocolate Chip Cookies

My sister recommends this!

And every person needs their homemade cookies!!

Oatmeal Chocolate Chip Cookies Recipe

I used my favorite flours in this new oatmeal cookie recipe- a sorghum, millet and tapioca starch combo. I prefer this blend over rice flours. It’s a taste and texture issue. Make sure the oats you choose are certified gluten-free. Check the label. We use Bob’s Red Mill Gluten-Free Rolled Oats (you can get these at Wholefoods).

Preheat the oven to 350 degrees F. Line two baking sheets with an Exopat or Silpat. If you don’t use a baking mat, parchment paper will help. (Gluten-free cookies tend to scorch easily.)

Whisk the dry ingredients in a bowl:

1 cup sorghum flour aka sweet sorghum flour

1/4 cup millet flour

1/2 cup Bob’s Red Mill tapioca flour

1 teaspoon bakiing powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 teaspoon xanthan gum

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

In a separate bowl, beat to cream:

3/4 cup Spectrum Organic Shortening

1 1/2 cups organic light brown sugar

1 tablespoon bourbon vanilla

2 organic free-range eggs or 1 tablespoon Ener-G Egg Replacer whisked with 1/4 cup warm water till frothy

Add the whisked dry ingredients to the creamed brown sugar and beat to combine.

Add in:

3 to 3 1/2 cups Bob’s Red Mill Gluten-Free Rolled Oats

Start with 3 cups oats. Mix till distributed evenly. If you’d like more in the batter, add in another half cup.

Add in:

1 cup dark chocolate chips

Stir by hand to combine.

Spoon balls of dough onto lined baking sheets and press down a bit to make a cookie shape. If you like your cookies flat and crispy, press down a bit thinner. If not, keep them more rounded.

If you’re not sure, do a test run with a single cookie if you like, to see how much the dough spreads while baking.

Bake for about 12 minutes until slightly golden and chewy. (Note: Longer baking time (15 minutes) creates a harder cookie, closer to packaged oatmeal cookies.)

Cool the baking sheets on a wire rack for 3-4 minutes; than remove the cookies onto cooling racks.

Wrap cooled cookies in recycled foil and freeze in freezer bags for future treats.

These cookies keep better than most gluten-free cookies, due to the oats, so if you’d like to experiemnt, keep a few in an air-tight container. Best if eaten in a day or two.

Makes 18 large cookies or 24 medium cookies.