Chatterbox: Pudding's Place

COOKING THREAD!

I know some CBers like to cook, so (hence the name of this thread) this is for posting recipes, cooking advice, etc.

I have a lot of cookie recipes, and almost all of them are gluten free. I’m GF, and both my little brothers are, and my older brother is too. Four out of seven of us. So most of the things we cook are GF. But this particular recipe works pretty well without gluten, and it’s yummy! I make it a lot. You can make it without the sugar for a healthier version, and it still tastes awesome. (Note: we don’t put directions on our recipe cards, so the instructions are from memory)

Oatmeal Raisin Cookies

Ingredients: 

I softened butter

1/2 cup sugar—any kind except confectioner’s sugar

1 medium egg

I tsp. vanilla extract

1 1/2 cups flour—I usually us about 3/4 of a cup of white rice flour and 3/4 of a cup of millet flour for GF, but you can use wheat flour.

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3 cups of oats

1 cup raisins

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1. Preheat your oven to 350 degrees. 

2. Soften the butter in the microwave until it is soft but not quite melted. (But if it does melt it’s okay)

3. Crack the egg into a medium-sized bowl and beat it until the yolk is mixed in. Then add the sugar, vanilla, and butter and whisk it together.

4. Take a larger bowl and measure the flour, baking soda, cinnamon, and salt in, then mix it together, making sure there aren’t any clumps. 

5. Set out two or three baking sheets. This recipe makes a lot of cookies, and you may need more than two baking sheets.

6. Pour the wet ingredients into the bowl with the dry ingredients. Then mix them until it’s all combined well.

7. Measure the oats and raisins in. (If the raisins are sticking together, you can put them into a small bowl and then sprinkle them with flour. The flour helps to stop them from sticking.) It might be hard to mix them in well. At this point I just ditch the spoon/fork and use my hands to mix them in. (I never use a mixer) It’s kind of messy, but it’s much better for getting the oats mixed in. It may seem really dry, but don’t add any water. It’s supposed to be dry, and after you’ve kneaded it for a few minutes it’s perfect. 

8. Once your batter is ready, get your baking sheets. They don’t have to be wax papered or buttered or sprayed with cooking spray. These cookies hardly ever stick to the pan. 

9. Start to form medium-sized balls with the batter. Make sure to flatten them a bit after they’re on the pan; the batter doesn’t really spread out much.

10. Once the pans are full, and you don’t have any batter left, wash your hands and then put them in the oven. Set a timer for 10–12 minutes, but keep an eye on them. After 10—12 minutes, take them out and split one apart. It should be soft and moist on the inside, and kind of crumbly—at least, mine are with the GF flour. 

11. When they’re finished baking, leave them for at least five minutes to cool. They will be much less crumbly and more stiffened up if you let them cool; if you eat them hot they will likely fall into pieces in your hands.

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If you try these, let me know how they turned out and what you think of them!

I made a cherry tart for the Super Bowl yesterday—I will post pics of it as soon as I can.