You asked. I baked. A little while ago on the GF Canteen Facebook page I asked people to tell me about the bakery cookies they missed the most since becoming GF. Mostly everyone missed big fat soft bakery cookies.
Now you don’t have to. The Canteen Big Fat Oatmeal Cookie is big, actually kind of giant, very soft and looks like it came from a bakery. It tastes great. It’s even a little healthy, gluten and dairy-free, and generally easy to make.
Remember GrandMa’s Oatmeal Raisin Cookies? Big soft cookies – two in a cellophane pack? Our recipe is inspired by that cookie. I’m a big fan of Todd Wilbur and the Top Secret Recipes website. You can find the original GrandMa clone recipe and a ton of other familiar faces there but be aware that the majority of the recipes cost $.79. The site is a little like rummaging through a really well stocked TJ Maxx. Patience is a virtue.
If a very soft big fat cookie is what you want, keep that oven temperature at 300 and stick to the 17 minute baking time. If the cookie you want is a little bit crunchier, add a couple of minutes.
I recommend baking them the evening before and letting them sit out on a cookie rack overnight. The flavors develop even more and with a quick refresh in a low oven in the morning, they are better than new.
Refreshing cookies is easy. Set the cookies directly on a baking sheet – fitting as many as you can on each sheet. Turn your oven to 300 degrees. Pop the baking sheet(s) filled with cookie into the oven during preheat. Time it for 5 minutes. Even if your oven is not finished preheating (like mine) at five minutes, turn the oven off. Leave the cookies in for 3 more minutes only. Remove the baking sheet(s) and let them cool. That’s the big secret to refreshing cookies so they live again for another day or two.
One important note. Smell the oats. Take a big old sniff and see if the odor is oatie. Rancid oats can kill a cookie faster than a chocolate chip being run over by a car. Chomp down on a raw oat (it won’t kill you) and see if it tastes pretty good.
Use great tasting, great smelling GF oats. Any brand will work as long as it passes the sniff and chomp test. And toast them, please. Honest. No self-respecting oat wants to be raw.
These Big Fat Oatmeal Cookies are not only great to eat for snack or dessert, but they make a fantastic breakfast.
Stay tuned for more. It’s cookie season around here.
|Big Fat Oatmeal Cookies, Gluten Free||
- 75 grams raisins (1/2 cup)
- 70 grams water or apple juice (1/3 cup)
- 1 teaspoon Bourbon Whiskey (optional)
- 285 grams regular GF oats, toasted (not quick cooking) (1½ cups)
- 300 grams AP GF flour (150 superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca flour/starch) (2⅓ cups)
- 25 grams GF oat flour (1/4 cup)
- 1 teaspoon kosher salt
- 1½ teaspoons baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg (freshly grated)
- 75 grams raisins
- 2 tablespoons water
- ½ teaspoon orange extract
- Raisin Slurry (all)
- 45 grams solid vegetable shortening (Spectrum) (1/4 cup)
- 45 grams solid coconut oil (1/4 cup)
- 200 grams dark brown sugar (1 cup)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 extra-large egg
- Soak raisins in juice (recommended) or water and Bourbon Whiskey for about 10 minutes. Then pulse the whole mixture in a small food processor or blender until smooth. Set aside.
- Preheat oven to 350. Place oats on baking sheet and toast for 10 minutes. Cool. In a medium sized bowl mix flours with salt, baking soda, cinnamon, nutmeg. Whisk. Add toasted and cooled oats and mix again. Set aside. In a small bowl, place the ½ cup of raisins with 2 tablespoons of water and orange extract. Stir. Set aside. In a large bowl place the raisin slurry, shortening, coconut oil, brown sugar, maple syrup, and vanilla extract. Using a hand-held mixer, blend the wet ingredients until they are fully mixed and a little bit fluffy. Add the dry mixture and with a wooden spoon, blend until incorporated. Drain the soaking raisins and add to the dough and stir until well mixed in.
- Turn oven temperature to 300 degrees. Line three baking sheets with parchment. Scoop generous ¼ cup rounded mounds onto cookies sheets – about 5 scoops to one sheet. Using wet fingers, press down on the tops to flatten the cookies to about ⅛ inch and about 4 to 4.5 inches across. Bake 15 minutes and rotate. Bake 2 more minutes for a total of 17 minutes for soft cookies. Bake a total of 19 minutes for crunchy cookies. Cool on baking sheet for a few minutes and remove to a rack to cool completely. Best flavor if left to rest overnight and refreshed in a warm oven for a few minutes. If you can resist. Makes about 15 big fat cookies.