[pinit] Most Fridays, I don’t post a brand new recipe. I do this mostly out of kindness. (And partly because I adore a good clickable collage on a Friday.) How … more
[pinit] Most Fridays, I don’t post a brand new recipe. I do this mostly out of kindness. (And partly because I adore a good clickable collage on a Friday.) How many new recipes can you possibly keep track of in a given week? Over the years, many of you have told me that, although you love new recipes, you tend to breathe a sigh of relief when a recipe goes up that isn’t really your thing. It’s like you get a day off. Today, I am punishing you with a brand new recipe for gluten free peanut butter oatmeal soft batch chocolate chip cookies. It’s just …. this relatively simple recipe just took so, so long to bring to perfect, chewy, peanutty, oatmealy goodness, and I’ve simply been sitting on it for at least 2 weeks. I’m not a woman of great patience. The end.
These are soft batch gluten free cookies. Like the “soft batch” packaged cookies say: so soft, they taste like they’re right out of the oven. But they’re better than right out of the oven. Why? Because they don’t make a mess, that’s why. Every time I see a photo of someone pulling apart a gooey cookie that is right out of the oven? I don’t think, oooooohhhh and aaaaaaaahhhhhh. Instead, I think about cleaning up that terrible, gooey mess.
I know you’ll forgive me for a new recipe on a Friday. These cookies are worth it. They’re not overwhelming in their peanut buttery-ness, and the oats give them just the right amount of chewiness, plus give them some structure. And resist the urge to add more chocolate chips! You’ll overwhelm the cookies. It’s all about the balance. Like everything else, right?
And because I couldn’t resist, here are some weekend baking projects:
3/4 cup (105 g) all-purpose gluten free flour
1/4 teaspoon xanthan gum (omit if your blend already contains it)
3 tablespoons (27 g) cornstarch
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 cup + 2 tablespoons (72 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
3/4 cup (75 g) certified gluten free old fashioned rolled oats
8 tablespoons (112 g) unsalted butter, at room temperature
1/2 cup (128 g) no-stir peanut butter
1 egg (60 g out of shell) + 1 egg yolk at room temperature, beaten
1 teaspoon pure vanilla extract
4 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the all purpose flour, xanthan gum, cornstarch, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk to combine again, working out any lumps. Add the oats and stir to combine. Create a well in the center of the dry ingredients and add the butter, peanut butter, egg and egg yolk and vanilla, mixing to combine after each addition. The cookie dough should be thick. Add the chocolate chips tossed with cornstarch, and mix until the chips are evenly distributed throughout the cookie dough.
Divide the dough into pieces of about 2 tablespoons each, roll each tightly into a ball and then place about 2-inches apart on the prepared baking sheets. Flatten the balls of dough very slightly, and chill in the freezer for about 10 minutes (or in the refrigerator for 30 minutes).
Once the dough has chilled, place in the center of the preheated oven and bake for 8 minutes, or just until the balls of dough have melted and spread and the cookies are just beginning to brown around the edges. Some may even be slightly wet toward the center. Be careful not to overbake. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.
P.S. Don’t have your copy of Gluten-Free on a Shoestring Bakes Bread yet? Pick yours up today, and get some dough going this weekend. Be part of the gluten free bread revolution!