Anyway the point of this long convoluted film review is---I liked the whole 'say yes to everything' concept. As you can see from past New Years resolutions that I am big on saying 'yes'. Some of the wonderful things of my life are because I said yes and didn't duck away in fear or laziness....have I ever mentioned how much I loath when decisions are made based on laziness? Fear I understand but laziness is just...well....lazy.
On a very small scale I said 'yes' to a challenge last night. I have a very pregnant friend (hi Megsxo) who was craving a cookie, Oatmeal Chocolate Chip, I use to make before the need to go gluten free and who am I to deny her her pregnant fix?? The problem was I didn't have a gluten free recipe for the same cookie and I am no schmo that is going to bake a batch of cookies that I can't eat.
So I pulled out the old recipe and started doing some homework....After a bunch of complicated math equations, firming up my knowledge of chemistry, and a degree in Astrophysics this is what I came up with. I had no idea how it was going to turn out before baking them.....I like cookies that are crisp on the outside but have a chewy centre
Gluten Free Oatmeal Chocolate Chip Cookies
Makes 25-30 medium size cookies
1 cup butter, soft
1 cup brown sugar, packed
1 cup white sugar
2 tsps vanilla extract
1 tsp salt
1 tsp instant coffee
1/2 tsp xanthan gum
1 tsp baking soda
2 cups rolled oats
1 1/2 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1/4 cup oat flour (rolled oats blended in food processor until flour-like)
In a mixer or by hand (hope you have some endurance strength in your arms) cream together the butter and the two sugars until completely combined. Add the 2 eggs and vanilla and make sure they are creamed in.
In another bowl combine the flour mix, rolled oats, baking soda, xanthan gum, salt and instant coffee.
On a slow speed slowly add the dry to the wet until a cookie dough has formed. At this point it is up to you the quantity of chocolate chips you want to use. I find most recipes call for entirely too much making it insufferably sweet. But I'm not the chocolate fan that most people are. I used semi-sweet chocolate chip and for this recipe I would recommend them. The dough is pretty sweet, I could've used dark chocolate.
Plop blobs of dough on cookie sheet. Bake until the edges are brown and crisp. If you like really crisp cookie bake until they are completely light brown. Be careful transferring them to the cooling rack when they are hot. The fall apart easily at this stage but once they have cooled a little they stay together fine.
I dare you to eat just one....preggy ate four even though she will claim it was 2 or 3. These turned out so much better than I could have imagined. I really thought this would be a work in progress through a few batches but this was totally nailed the first time. One of the nice perks of this recipe over the original is the lack of heaviness. When you ate some of the original recipe cookies we would all get heart burn....?? Seemed weird to me.....if you have to be gluten free or not, 'C IS for cookie' or in this case 'C is for Pig'