I loved making the farm-style oatmeal cookies in my Betty Crocker Cookie cookbook, so I adapted the recipe so the whole family could enjoy them.
375 deg. oven
Mix the following well
2 cups brown sugar
1 cup shortening (I used palm oil shortening)
1/2 cup milk (I used rice milk)
1 tsp. vanilla
Add
4 cups oatmeal (I used Bob's Redmill certified GF)
1 3/4 cups flour (I used white rice flour)
1 tsp. baking soda
1 tsp. Xanthan gum
3/4 tsp. salt
Drop by 1 inch balls on an ungreased baking sheet. Flatten the balls and bake 8-10 min. and then remove immediately to a wire rack.
Okay...you got me on the use of sugar. I try not to ingest fructose but for cookies I give in...so sue me or thank me for this scrumptious adapted recipe...oh yeah...LOVE YA BETTY CROCKER!!!!!
I rode my bike 25 miles so far this week. One day 10 miles, another day 2, another 3, and another 10 mile trip...feelin' good!
Have a fun Friday and weekend...HUGS
4 comments:
yummy, where do you live? I'll be right there...
I love recipes where the oatmeal/flax meal/almond meal *stand up*, and let you use *straight up* white rice flour. And I don't like raisins in my cookies either >P
Karen,
I live in western NY in a little town called HUME...HUGS
bjwalsh,
I adapted the recipe, but yes the white rice worked...the whole family eats them...HUGS
All I wanted was a GF oatmeal cookie recipe and lo and behold, I find another woman who writes, has Hashimoto's and is married to a diabetic!!! WHOAH!!! I haven't made the cookies yet...gotta check the kitchen to see if I have enough oats.
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