Tuesday, April 18, 2017

Gluten Free Chewy Loaded Oatmeal Cookies

Gluten Free Chewy Loaded Oatmeal Cookies

1 cup butter, softened to room temperature
1 1/4 cups packed dark brown sugar
2 large eggs
2 tbls vanilla extract
1 tbls molasses
1 1/2 gluten free flour blend (or gluten filled all purpose flour)
1 1/2 tsp xanthan gum
1 tsp baking soda
2 tbls ground cinnamon
3 cups old fashioned rolled oats
1 1/2 cup semisweet chocolate chips or chunks
1 1/2 cup craisins, raisins, or golden raisins

method: cream butter and sugar together in a stand mixer fitted with the paddle attachment until smooth, scraping sides as needed. add the eggs, molasses, and vanilla, mixing on medium speed until fully combined and smooth. add baking soda, cinnamon, flour, salt, and gum (if using), and mix on low until just combined. add oats and mix again until just combined. add chocolate and dried fruit, again mixing on low until just combined.

chill dough (it will be very thick and sticky) for at least 1 hour in the refrigerator. preheat oven to 350 degrees F, and line one or two baking sheets with parchment paper or silicone baking mats. use cookie scoop (or hand roll) dough in 1-2 tbls balls. (i prefer using a steel scoop). place scooped dough on cookie sheet two inches apart. bake for 11-13 minutes until very lightly browned on the edges. the centers will look soft and undercooked. remove from oven and let cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely.

cookies stay fresh, covered, at room temperature for up to a week. baked cookies freeze well for up to three months. unbaked cookie dough balls freeze well also - just bake for one extra minute, no need to thaw.

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