For+Girish%2C+the+perfect+oatmeal+cookie+recipe+has+been+hard+to+come+by.+But+she+filled+her+craving+for+these+classic+cookies+with+Carol+Fenster%E2%80%99s+recipe.+

Ashvita Girish

For Girish, the perfect oatmeal cookie recipe has been hard to come by. But she filled her craving for these classic cookies with Carol Fenster’s recipe.

Oatmeal cookies

Gluten-free oatmeal cookies are hard to make and don’t always turn out the way I expect them to. I have made batches that are either way too hard or cooked to a crisp on the outside but still raw on the inside. After some digging and a sudden craving for these classic cookies, Carol Fenster’s oatmeal cookies are now my go-to recipe. This recipe has the perfect blend of flour and has the right proportions of oats-to-dough. They cook thoroughly and are the best snack to satisfy your hunger.

Carol’s Sorghum Blend 

  • 1 ½ cup Sorghum flour
  • 1 ½ potato/corn starch
  • 1 cup tapioca starch

Ingredients

  • ½ cup (1 stick) butter
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon molasses
  • 2 teaspoon vanilla extract
  • 2 cups Carol’s Sorghum Blend 
  • 1 ½ teaspoon xanthan gum
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups rolled oats
  • ½ cup dark raisins

Directions 

  • Line two 15 x 10-inch pan with parchment paper and preheat the oven to 375 ℉, place the two oven racks in the middle.
  • In a large mixing bowl cream together the butter and the sugar, once combined add the egg.
  • Add the vanilla extract and molasses, mix until combined and set aside.
  • In a separate bowl, mix together Carol’s Sorghum Blend, xanthan gum, cinnamon, nutmeg, baking powder, and salt.
  • Slowly incorporate the dry mixture into the butter mixture.
  • Once combined gently fold in the oats and raisins.
  • Shape the dough into one inch balls and gently press to flatten, place them on the baking sheet with 2 inches gap between each cookie.
  • Bake for 15-20 minutes switching the racks in the middle.
  • Let them cool for 5 minutes and serve.

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