Oh my!
Cookies just like Grandma makes. Really, its mostly her recipe. Yesterday, before embarking on my roll making adventure I decided I needed a cookie. Being terribly optimistic about Maninis Multiuso, I did not pull the gluten free baking book off the shelf, instead I reached for Grandma's tried and true recipe. Now, in the past I would never, ever have attempted to substitute GF flour for regular, but I had read a review that said this flour could be used pretty much cup for cup as a wheat flour replacement. I felt bold.
Most GF dough is VERY sticky and hard to work with. This stuff looks just the way it should.
Most GF cookies need to be flattened before going into the oven because they just sit there during baking. These behaved perfectly.
The verdict? Delicious!!! I am SO excited. Youngest Daughter tells me there is a texture difference between these cookies and the regular variety. I can not feel it, but it has been a long time since I had a regular cookie. There is no longer a reason to make these cookies using wheat floor. Because the recipe behaves in expected ways, other people in the house can make them just as easily and I do not have to disinfect the mixer when they are done. I am feeling a little vklempt.
Grandma Jeri's Oatmeal Chocolate Chip Cookies (the GF way)
1/2 cup butter
1/2 cup shortening
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 cups oatmeal (Bob's Red Mill mkaes great GF oatmeal)
1 1/2 cups Maninis Multiuso GF flour
1 cup chopped nuts
3/4 cup chocolate chips
1 teaspoon baking powder
1 teaspoon salt
1. Preheat Oven to 350F.
2. Add fat and sugar (MMM fat and sugar) to the bowl of a stand mixer and cream. Add eggs and vanilla and mix until nice and smooth.
3. To the butter mixture add baking powder and salt and mix until blended. Add flour and mix until smooth. Add oatmeal and mix until well blended. Add chocolate chips and nuts and give the batter a good stir.
4. Drop spoonfuls of dough onto parchment lined cookie sheets and bake until nice and brown, about 8 minutes. Let the cookies sit on the baking sheet for a couple of minutes before removing them to a cooling rack.
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Oh wow, what a great discovery!! I'm really happy for you.
Posted by: kate | January 11, 2012 at 06:24 PM
These look yummy! It's nice to know about this flour for my next lefsa experiment.
Posted by: Patty | January 11, 2012 at 10:10 PM
Nom. Nommity nom nom. I love anything oatmeal. Even better in cookies. :)
Posted by: Anne | January 12, 2012 at 11:28 AM
Bring on the cookies.
Posted by: Debra | January 12, 2012 at 07:13 PM