How could I have forgotten these Old-fashioned Oatmeal Cookies? Perhaps I was trying to make it easier on myself when I could not longer eat them. These are true bakery-style cookies—plump, large, and delicious in a way that only a homemade cookie can be.
Old-fashioned Oatmeal Cookies
1 cup raisins
1 and 1/2 cups sorghum flour
3/4 cup arrowroot starch
1 teaspoon xanthan gum
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup unsalted butter, soft
1 and 1/2 cups firmly packed brown sugar
2 tablespoons water
2 cups quick or old-fashioned oats, uncooked
About 2 tablespoons granulated white sugar for topping
Cover raisins in boiling water to cover for 10 minutes. Drain. In a large bowl, whisk together sorghum flour, arrowroot starch, salt, baking soda, cinnamon, nutmeg, and cloves. Add butter, sugar, egg, and water. Beat until smooth. Stir in raisins and oats.
Dough is very sticky, so roll it between two sheets of plastic wrap. Cut with a 3-inch round cookie cutter. Use a butter knife to help transport cookers to an ungreased cookie sheet covered with a silcon baking sheet. Allow room to spread during baking. Sprinkle with granulated sugar. Bake in 375 degree oven for 11-13 minutes (convection oven: 350 degrees for 12 minutes). Yield: 1 and 1/2 dozen very large cookies.
My coffee break today was so satisfying. These cookies lose nothing in the translation from gluten-full to gluten-free. They were also sticky when I made them with wheat flour. And today, I pioneered the plastic wrap method, solving the problem of stickiness. I haven’t tried chilling the dough, but that might be another option. A floured board and floured hand will also work but not as well as the plastic wrap.
And think of all the money you’ll save. You’ll have 18 huge bakery-style cookies that you’ve made for the price of two purchased from the bakery or supermarket.