Eating something tasty is always an emotional boost, but baking is so instantaneously empowering. You can take ordinary powders and liquids and turn them into a single, beautiful object by putting it through fire. And then you cover it in sugar and it's a Cake or pie or whatever. The simple and complex transformation gives me hope every time. And it sure doesn't hurt that I get to reward myself with something delightfully tasty! And who doesn't love seeing other people happy sharing tasty baked goods?
I recently moved into a place with a KITCHEN. You can't imagine how many things I've cooked since I've been here for the last 3 weeks. One of them was some divine oatmeal cookies I used to make with wheat, so I'll post the version of both.
Gluten Free Oatmeal Cookies
Makes about 30 2” cookies
Preheat to 375F
1/2 cup butter (or coconut oil)
1 c. brown sugar
1 egg (or 1 tsp gelatin plus 1/4 cup boiling water)
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 tsp Xantham or Guar gum
1 c. flour (or CF flour)
1 3/4c. (GF*) oatmeal (measure, then coarsely grind up to half of it)
*(find GF oatmeal online or at some natural food stores)
1 cup raisins (or anything to totaling 1 cup of stuff)
Boil the water and pour into a large mixing bowl. Quickly whisk the gelatin into the hot water. Add the sugar, vanilla, butter/oil. (For non-CF, cream butter, sugar, vanilla, and egg)
Next mix in the salt, baking powder/soda, and gums. Blend in the flour, then stir in the oatmeal. It will be pretty stiff. Fold in the raisins.
Drop by spoonful onto lined or greased cookie sheets.
Bake 9-11 minutes.
Try these delightful versions:
Chocolate Chips: I prefer this as a cookie over a plain chocolate chip cookie
Blueberries: It’s kind of like a Blueberry Pie Cookie. Use small frozen ones, or dried ones. Fresh ones will be obliterated when trying to stir in, and then you will have grey blueberry flavored baked mud balls.
Shredded Coconut: fun and tastes all Macaroon-ish.
Cranberry Toffee: My favorite.
Spiced Holiday Fruit & Nut:
Add 1/4 tsp each of nutmeg and clove, and chop up some unsalted nuts: pecans, pistachios, hazelnuts, cashews, etc. Chop some dried or candied fruit (cherries, berries, pineapple, date, apple, etc). You can get a couple tablespoons each from a bulk isle for cheap and you’ll still have more than enough. Instead of vanilla, try almond or hazelnut extract.
If you were really determined, you could split the dough in half or quarter, and make 2-4 batches of different cookies. Remember your algebra: if you half the recipe, half the toppings. If you quarter the recipe, quarter the toppings.