By the way, I’ve been moonlighting. I’m learning Adobe Illustrator online, and I’m obsessed. I have zero time for this (hello – gluten-free cookbook deadline coming up April 30, cookbook photo shoot the week of March 11) so I end up making a fake “Mrs. Fields” logo at, like, 11:00 p.m. I have no one to blame but myself.
I promise not to abandon my other hobby (you know, the one that turned into a job (this one)) ever. These gluten-free chocolate chip cookies are just like the Mrs. made in her kitchen, except none of the gluten, thankyouverymuch. The ground oats lend a really nice chewiness, so I really prefer to process some old-fashioned rolled oats rather than use a more uniformly ground oat flour. With just the right balance of butter and eggs, they’re even a bit crispy. Plus, since they’re drop cookies, they come together in a jiffy. See for yourself:
My favorite way to enjoy these cookies is right out of the freezer. Mrs. Fields would have been proud (I’m assuming she’s no longer with us?).
Like this recipe?
Prep time:Cook time:Yield:18 to 24 cookies, depending upon size
8 tablespoons (112 g) unsalted butter, at room temperature
1 egg (60 g out of shell) at room temperature, beaten
1 teaspoon vanilla
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside. In a food processor, process the oats into a flour, leaving some slightly larger pieces.
In a large bowl, place the oat flour, all-purpose gluten-free flour, baking soda and salt, and whisk to combine well. Place the chocolate chips in a separate, medium-sized bowl, add 1 tablespoon of the flour mixture, and toss the chips to coat them in the flour. Set the chips aside. To the flour mixture, add the granulated sugar and brown sugar, and whisk again to combine well, working out any lumps in the brown sugar. Add the butter, egg and vanilla, and mix to combine. The dough will be thick. Add the chips with the tablespoon of flour mixture to the dough, and mix until the chips are evenly distributed throughout the dough.
Drop the dough by rounded tablespoon on the prepared baking sheet with about 1 1/2 inches between each piece of dough. Roll each piece of dough between slightly wet palms into a ball, and then press into a disk. Place the baking sheet in the freezer for about 10 minutes, or until firm.
Bake the cookies in the center of the preheated oven for about 9 minutes, or until they are lightly golden brown all over, and slightly more brown around the edges. Remove from the oven and allow to cool until set on the baking sheet. Transfer to a wire rack to cool completely.
P.S. For loads of gluten-free quick and easy recipes, including dinner ideas for tonight, please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! I can’t keep the blog going without your support!