Ingredients: |
Ingredients: 4 Tablespoons unsalted butter
1/4 cup vegetable shortening
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 teaspoon Pure Vanilla Extract
1 1/4 teaspoons ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon table salt, plus additional salt for sprinkling (optional)
1 teaspoon cider vinegar or white vinegar
1 large egg
1/2 teaspoon baking soda
3/4 cup Gluten-Free Measure for Measure Flour (including xantham gum)
1 1/2 cups rolled oats, old-fashioned or quick-cooking
1 cup golden raisins, optional
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Directions: |
Directions:Preheat oven to 350°. Lightly grease (or line with parchment) two baking sheets, light-colored preferred.
Beat together butter, shortening, sugars, vanilla, cinnamon, nutmeg, salt, and vinegar until fairly smooth; a few tiny bits of butter may still show.
Beat in the egg, again beating until smooth.
Add baking soda and flour, beating until well incorporated.
Add oats (and raisins), stirring to combine.
Drop dough in 1¼" balls onto prepared baking sheets; a Tablespoon cookie scoop works well here. If you're measuring, this is about 2 level Tablespoons (using a tablespoon measure, not a dinner spoon). Space cookies 2" apart; they'll spread.
If you're a fan of salty-sweet cookies, sprinkle these with a bit of salt (extra-fine preferred - we used flaky kosher) before baking, if desired.
Bake cookies for 12 to 14 minutes, reversing the pans halfway through (top rack to bottom, bottom to top). For softer cookies, bake lesser amount of time; for crunchier, longer amount. At 12 minutes, especially if you're baking on a dark pan without parchment, a few of the cookies on the edge should just barely be showing a pale brown around their edges. At 14 minutes, they should be starting to color all over.
Remove the cookies from the oven, and let them cool right on the pan. |
Personal
Notes: |
Personal
Notes: Play with the spices!
Substitute 4 Tablespoons butter for the shortening, if desired; the cookies will be slightly cakier.
If your baking sheets are dark/black, shorten baking time by a minute or so. If you use air-insulated cookie sheets, increase baking time by a couple of minutes.
this recipe is from "King Arthur".
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This recipe for Gluten-Free Oatmeal Cookies is from