Cape Cod Oatmeal Cookies

From Wed, Jun. 28, 2006 San Jose Mercury and modified by Hallie Dolcourt for gluten-free diet. Originally submitted by Carol Ovelman, from ``The Fannie Farmer Cookbook.'' Makes about three dozen cookies.

Amount Measure Ingredient
1 1/2 Cups Your favorite gluten free flour
3/4 teaspoon Xanthan gum
3/4 teaspoon Guar gum (or all xanthan gum)
3/4 teaspoon Baking soda
3/4 teaspoon Cinnamon
1/2 teaspoon Ginger (to taste - could be less)
1/2 teaspoon salt (optional)
1 large egg
3/4 Cup White sugar
1/4 Cup Brown sugar (not packed)
1/2 Cup Melted butter or margarine
2 tablespoons Smooth peanut butter
1 tablespoon Molasses
1/4 Cup Milk (could be full fat soy milk)
1 Cups
McCann’s quick oatmeal flakes or Country Choice Toasted Oatmeal*
2/3 Cup Quinoa flakes (If you don't have this, use more oatmeal flakes)
1/2 Cup Raisins
1/2 Cup Chopped walnuts (optional)

Preheat oven to 350° degrees. Sift together flour, baking soda, ginger, cinnamon, and optional salt. Stir in remaining ingredients. Drop by the rounded tablespoonful onto an ungreased cookie sheet covered with parchment paper. Bake for 10 to 11 minutes.

The raw dough also makes a good base for a bar cookie which is covered with jam or preserves before baking. Press dough into a well-greased pie plate. Cookie dough should be approximately 1/4 inch thick. Spread jam almost to the edges. Bake for 20 minutes. Check to see that the middle is cooked when a steel cake tester comes up without raw dough. Also the jam should be lightly bubbling.


* Ensure your oats are safe. Please note that as of their updated book "The Ultimate Guide to Gluten-free Living" published in August, 2009 the Celiac Disease Center at Columbia University only recommends gluten-free oats as being safe on the gluten-free diet. There are companies producing gluten-free oats including Cream Hill Estates, Bob's Red Mill Gluten-free Oats, etc.