We made these tonight after making regular chocolate chip oatmeal cookies earlier in the week. I can't believe it... but these were actually better! I would go as far as to say they are possibly the best cookies I have had! And they are gluten free if you need that. I did make a few changes because I didnt have the exact same flour as what the recipe called for. I wish I only made half of the recipe because now me and Haws will be eating cookies all week! We will try to share them :)
1 cup all purpose gluten free baking flour (Bob's Red Mill)
1 cup rice flour
1 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup white sugar (we use unbleached organic)
1 cup packed brown sugar
2 large eggs, at room temperature
1 cup rice flour
1 teaspoon guar gum
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
8 ounces (2 sticks) unsalted butter, at room temperature
1 cup white sugar (we use unbleached organic)
1 cup packed brown sugar
2 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
2 cups rolled oats
about 2 cups chocolate chips
Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat.
Combining the dry ingredients. Sift each of the flours into a large bowl, then stir in the guar gum, baking soda, baking powder, and salt. Stir well and set aside.
Creaming the wet ingredients. Put the softened butter and white and brown sugars into the bowl of a stand mixer. (You can also do this by hand.) Mix them together until they are combined well, lighter in color, and feel fluffy. Don’t forget to stop and scrape down the bowl to make sure everything is incorporated.
Crack one egg at a time and add it to the mixture, allowing the egg to be fully incorporated into the dough before adding the next one. Pour in the vanilla extract and mix well.
Finishing the dough. Add the dry ingredients to the mixer, 1/3 at a time. Scrape the sides from time to time. Add the oats and mix them in. Finally, add the chocolate chips and mix.
Shaping the cookies. Scoop out 1 ½ ounce balls of cookie dough (or about the size of a ping pong ball, if you don’t want to be that meticulous). Form into a tight ball. Place all the balls of cookie dough on the baking sheet, then flatten them into ½-inch disks.
Baking the cookies. Slide the baking sheet into the pre-heated oven on the bottom rack. Bake until the edges of the cookies are browned and the middle is just slightly underdone, about 10 minutes. (Rotate the baking sheet at 5 minutes and move to the top rack.) Remove the baking sheet and allow the cookies to cool for at least 15 minutes before eating.
Repeat with the rest of the cookie dough.
Makes about 3 dozen cookies.
Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper or a Silpat.
Combining the dry ingredients. Sift each of the flours into a large bowl, then stir in the guar gum, baking soda, baking powder, and salt. Stir well and set aside.
Creaming the wet ingredients. Put the softened butter and white and brown sugars into the bowl of a stand mixer. (You can also do this by hand.) Mix them together until they are combined well, lighter in color, and feel fluffy. Don’t forget to stop and scrape down the bowl to make sure everything is incorporated.
Crack one egg at a time and add it to the mixture, allowing the egg to be fully incorporated into the dough before adding the next one. Pour in the vanilla extract and mix well.
Finishing the dough. Add the dry ingredients to the mixer, 1/3 at a time. Scrape the sides from time to time. Add the oats and mix them in. Finally, add the chocolate chips and mix.
Shaping the cookies. Scoop out 1 ½ ounce balls of cookie dough (or about the size of a ping pong ball, if you don’t want to be that meticulous). Form into a tight ball. Place all the balls of cookie dough on the baking sheet, then flatten them into ½-inch disks.
Baking the cookies. Slide the baking sheet into the pre-heated oven on the bottom rack. Bake until the edges of the cookies are browned and the middle is just slightly underdone, about 10 minutes. (Rotate the baking sheet at 5 minutes and move to the top rack.) Remove the baking sheet and allow the cookies to cool for at least 15 minutes before eating.
Repeat with the rest of the cookie dough.
Makes about 3 dozen cookies.
Enjoy the ooey gooey goodness!!!
5 comments:
Yum! Those look good and if you say they are the best you've ever had then they are worth making!!!
those look so yummy!
So, now that you blog-stalk me, how come I didn't make it into your friend column?
These were a lot better than I anticipated, since I don't need gluten free, I'll stick to the nice and fatty ones, but they were good.
Those look delicious Lori! Are you a gluten free girl? Part of me wants to try being gluten free, maybe I'll start with these cookies:)
Oh my goodness! I am SO excited about this recipe! I've been on a gluten free diet since June and love seeing new recipes! Thanks Lori!
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