The one thing that made this weekend not suck entirely was baking cookies with my guys. It started like this: Westley wanted to ride in Rob's car, but the car seat was in my car and Rob didn't feel like moving it. I told Rob that if he moved the car seat, I'd make cookies for him. Oatmeal-raisin cookies. His favorite cookie.
(Does "oatmeal-raisin" get a hyphen? I think it does. Unless you're making raisin cookies with oatmeal. Those would be "oatmeal raisin" cookies.)
When you have lots of restrictions to deal with, it's always a special treat to have a recipe that meets your needs right from the get-go, no modifications necessary. And this recipe from Gluten-Free Goddess fit the bill perfectly. Unfortunately, I was missing a few of the ingredients (which I realized after I'd preheated the oven and started mixing things). Here's what I used:
Wet ingredients:
2/3 cup Spectrum Organic Shortening
1 1/2 cups demerara sugar
2/3 cup Spectrum Organic Shortening
1 1/2 cups demerara sugar
1 Tbsp molasses
1 small Fuji apple, peeled, chopped, microwaved with a little water until soft and mushy, and blended (This involves more work than just using applesauce, but it works just as well.)
2 tsp bourbon vanilla extract
2 Tbsp agave
Dry ingredients:
1/2 cup sorghum flour
3/4 cup gluten-free oat flour
1/2 cup tapioca starch
1 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp fine sea salt
2 cups gluten-free rolled oats
1/2 cup raisins
1 small Fuji apple, peeled, chopped, microwaved with a little water until soft and mushy, and blended (This involves more work than just using applesauce, but it works just as well.)
2 tsp bourbon vanilla extract
2 Tbsp agave
Dry ingredients:
1/2 cup sorghum flour
3/4 cup gluten-free oat flour
1/2 cup tapioca starch
1 tsp xanthan gum
1/2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp fine sea salt
2 cups gluten-free rolled oats
1/2 cup raisins
Zip over to Gluten-Free Goddess for mixing and baking instructions. Rob and I used a cookie scoop and ended up with 36 cookies. Ours needed to bake for 14 minutes, and while they do come out of the oven very soft, they're perfectly crispy-chewy by the time they cool. If you can wait that long.
Also, always get your partner to help with the cookies you promised to make for him.
If you don't have a cookie scoop, get one. We use ours every day to dish out peanut butter, measure a tablespoon of margarine or tahini, and serve Westley-sized portions of dinner entrees. Plus, perfectly round, (almost) perfectly uniform cookies! Every time!
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