Here is one for the holiday...ANY holiday! This is one amazing cookie. Even my mom loves them. In fact, I took her some from my initial attempt to make these, and she actually hid them so no one else would eat any! She said she had one a day to make them last. She has actually asked me for the recipe. I was stunned. She's the one who helped teach me to cook and bake!!! So I am honored to include a recipe that my mom thinks is super delicious. I am baking a batch just for her on Friday. She won't have to hide any...
Additionally, I gave this recipe to my dear friend Melissa, who is a baking fiend like myself. She and one of her friends had a baking day to relive stress, and they also really enjoyed, and might I add, raved over how good the cookies were.
We took some to the tennis club where the boys play, and everyone was so complimentary, I knew I had a winner. There were a few squabbles over who deserved more cookies. It made me happy they were fighting for them. Please try these for the holidays, and I bet you won't stop there! : )
WHITE CHOCOLATE CHIP OATMEAL PECAN COOKIES
Ingredients
1/2 cup crisco shortening
1/2 cup butter, softened to room temp
1 cup packed brown sugar
1 cup granulated sugar
2 extra large eggs, at room temp
2 teaspoons vanilla
3 cups gluten free flour blend (Feartherlight Rice Blend)
1/2 teaspoon xanthan gum
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cups uncooked regular oats
1 cup coarsely chopped pecans
2 cups (12 ounce bag) white chocolate chips, I use Guittard (they are GF and you can check on-line to order...I purchase bulk amounts!! ; )
Directions
In a bowl, whisk together all dry ingredients EXCEPT for Oats, white chocolate chips, and pecans. Set aside.
Beat together butter crisco, and brown sugar. Once fluffy, add the granulated sugar. Beat well, and then add eggs. Beat only until mixed in well. Then add vanilla. Mix until thoroughly blended.
Gradually add the dry ingredients to the wet. Beat until blended. Stir in the oats, white chocolate chips, and pecans. It might seem very thick and dry, but it is fine. Takes a little muscle to power through the last few stirs to get everything evenly mixed.
Drop by tablespoons onto parchment covered cookie sheets. 16 cookies to a sheet. Bake at 350 for 6 minutes, then rotate cookie sheet and bake for additional 4-6 minutes depending on desired texture. I like to have them lightly golden. It took about 11 minutes all together for my tastes. Just keep an eye on them until you are comfortable with the time and texture you want.
Cool for 5 minutes on cookie sheet, then remove to rack or parchment paper and let cool completely.
This makes about 5 dozen cookies. Keep stored in air tight container. Lasts several days...theoretically... ; )
Enjoy!
Peace
-Scott
Delicious, warming, sweet, moist, seasonal, 'best cookie I ever ate,' 'can't stop eating them.' These are just some of the adjectives and comments I received after coming up with a SWEET POTATO COOKIE recipe that is both gluten free and super delicious.
I guess I am partial, in that I love sweet potatoes in just about any form. But, these cookies have been a really nice addition to our family's cookie collection. Easy and tasty...what more could we want, eh?
Sweet Potato Cookies
Ingredients
2 cups of gluten free flour, as always for cookies I use
Featherlight Rice Blend
1/2 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
1/3 cup crisco shortening
1/3 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup light brown sugar
1 extra large egg, at room temp
1 1/2 teaspoon vanilla
1 cup sweet potato puree
Directions
You can buy canned sweet potato puree, or you can do what I do. I bake 2 medium sized seet potatoes in a shallow baking dish, skin and all, at 350 degrees for an hour or hour and a half. I let them cool completely. The skin easily is removed, and then I mash them with a potato masher. How easy is that! And it is just good-for-you whole sweet potato...no fillers. Remember to mash well! No lumps! : ) Also, make sure to remove any 'eyes' that might be under the skin of the potato. You'll need a cup for this recipe. Any left over, just add a bit of butter or maple syrup and warm up for a quick side dish that is healthy and scrumptuous.
I bake these at 350 to 375 depending on oven. I like the 350 setting to control the eventual 'doneness' of my cookie.
So, to the directions. Blend the dry ingredients all together in a bowl. Whisk well to blend.
In a mixer, cream the butter, crisco, granulated sugar, and brown sugar until light anf fluffly. Add the egg and vanilla. Mix well. Add the mashed sweet potato. Blend until well incorporated. Add in the dry ingredient blend, slowly, until well combined.
Line your cookie sheets with parchment paper. Drop by tablespoons (heaping) onto the sheets. I do 16 on a sheet. Keep them spaced apart by about 2 inches. Bake until they are lightly golden around the edges...I like them a bit darker, but i make each batch a bit different to appeal to the kids who like them lighter and more moist. I say to keep a watch on the time. I turn the sheets after 8 minutes and then reset the timer for 5 minutes and keep an eye on them until they are at the desired golden color.
I eat them as they are, as well as ice them with my favorite vanilla icing. **See my earlier post for 'Dot's Vanilla Icing/Frosting'.
The guys just love them, and Steve took some to work where they were a big hit. Thanks to Bob and Russ for your kind words concerning these particualr cookies. I'll send more!! ; )
Hope if you try these, you will enjoy them as much as we do. Let me know if you do! Thanks.
peace
-Scott
Here is one for the holiday...ANY holiday! This is one amazing cookie. Even my mom loves them. In fact, I took her some from my initial attempt to make these, and she actually hid them so no one else would eat any! She said she had one a day to make them last. She has actually asked me for the recipe. I was stunned. She's the one who helped teach me to cook and bake!!! So I am honored to include a recipe that my mom thinks is super delicious. I am baking a batch just for her on Friday. She won't have to hide any...
