Tuesday, November 2, 2010

Gluten Free Delicious?

I'm totally irrational. I kinda want to marry my new smartphone. Wait, I know what you're thinking. Let me explain...

Now, I can get on board with "Phones are phones," I really can. I can also get on board with having email and a teeny baby computer at my fingertips. Convenience. It seems the only thing the smartphone doesn't have is a flash! Craziness!

However, the smartphone has allowed me to blog again, (that's another post) and the only way to take a decent photo with this guy is to plop all the ingredients under the fluorescent cabinet light.

I apologize for the laboratory photos, but it's worth it in the end. Read on...

Oatmeal Cookies...

These are the most amazing oatmeal cookies I've ever eaten, and I've made a LOT in my day. Big Huge bonus: They are Gluten Free.

Let's do this..

First, you preheat your oven to 350 degrees.

Then you take your butter and put it in a mixing bowl.
Add your brown sugar.And your white sugar.Cream it until it's fluffy.
Add your egg and vanilla.

Meanwhile, back at the ranch....You've toasted your oats in the oven.Take half of them and grind them up in the food processor.Add your cinnamon, baking powder and salt. Whiz them up again to make sure they're well mixed! Then add to the mixture.

Remember the raisins happily soaking in rum? Yum.
Drain those guys, and add them along with the oats to your mixture.It should look something like this.
Now it's time to scoop!
Then bake at 350 degrees for 12-14 minutes. I like mine on the chewier side, so I go for 12 minutes.

Oatiest Oatmeal Cookies Adapted from Alton Brown

16 ounces old fashioned rolled oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
Pinch kosher salt
10 ounces unsalted butter, at room temperature
6 ounces dark brown sugar
3 1/2 ounces granulated sugar
1 large egg
1 teaspoon vanilla extract
4 ounces raisins, soaked in dark rum, optional

Heat the oven to 375 degrees F.

Spread the oats into a single layer on a half sheet pan. Bake until lightly toasted, about 20 minutes. Cool the oats in the pan for 2 to 3 minutes.

Grind 8 ounces of the toasted oats in a food processor until the consistency of whole-wheat flour, about 3 minutes. Add the baking powder, cinnamon, and salt to the food processor and pulse 2 to 3 times to combine. Set aside.

Combine the butter and sugars in the bowl of a stand mixer, and mix on medium speed using the paddle attachment until light in color about 3 minutes. Stop once to scrape down the sides of the bowl. Reduce mixer speed to the lowest speed and add the egg and vanilla extract. Mix to combine. Slowly add the flour mixture until just combined. Stop once to scrape down the sides of the bowl. Add the remaining toasted oats and the raisins. Stir to combine.

Scoop the dough with a 1 1/2-ounce disher or server onto parchment-lined half sheet pans, leaving 2 inches between each mound. Bake until the cookies begin to brown around the edges, about 12 to 14 minutes. Rotate the pan halfway through the cooking time. Cool the cookies on the pans for 2 minutes, then remove them to a cooling rack to cool completely.