Yep, no TWD this week.
I have to be honest here. I actually forgot to buy the ingredients for this week’s pick, Kugelhopf. It was choosen by Yolanda @ The All-Purpose Girl. Check out her blog for the recipe and photos.
Note to self : I will redeem myself and make this cake on a future day, especially since I worked at Guglhupf Bakery.
Sooo….with that being said, these GF Oatmeal Raisin cookies, not only substituted for a TWD post but also fulfilled my sweet craving.
Slightly crisp edges with soft & chewy centers. Cinnamon, nutmeg, golden raisins and oats. Oh, and of course a glass of milk. My tummy was sassified!
I think you will enjoy them too.
GF Oatmeal Raisin Cookies(adapted from Joy of Cooking)
- 1 3/4 cups GF flour mix(I used Pamela’s and eliminated the baking soda & baking powder)
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 lb butter, soft
- 1 1/2 cups brown sugar
- 1/4 cup sugar
- 2 eggs
- 2 1/2 teaspoons vanilla
- 1 cup golden raisins
- 3 1/2 cups GF oats
- Preheat oven to 350.
- Sift (sifting is important!) flour, baking soda, baking powder, salt, cinnamon, nutmeg into a mixing bowl.
- Beat butter, brown sugar, sugar, eggs, and vanilla with a handmixer at medium speed.
- Pour flour mixture into butter mixture and mix well.
- Fold in raisins (or chocolate chips or craisins) and oats.
- Spoon 1.5 inch balls onto non-stick cookie sheet.
- Bake at 350 F for 10-14 minutes, rotating half way through baking. (Should be lightly firm in the center when done) Be carefull — oatmeal raisin cookies don’t look done when they are, so they are very easy to over cook (unless you want then to be crispy) .
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