I got back from South Carolina last night, where I was visiting my boyfriend’s family on their farm. After a weekend of gluten-free fried chicken and stompin’ round the swamp, it’s hard to stop tawkin with ma fake drawl. Ya know, awl Southern-like…? Jest kiddin.
The second Thanksgiving is over, it seems like everyone on the web starts hemorrhaging Christmas cookies. Because let’s be real, who didn’t start getting holiday party save the dates in October?
Looking at my calendar every December is enough to give me a panic attack. But this year I’m trying to take a little break from catering and actually enjoy some of the fun off the clock. Part of that will include sticking around for New Years and catering my own little feast, as I did on the vineyard last year. I’m feeling very inspired by my time down South and the lore involved in a traditional New Year’s meal in those parts. So stay tuned for some collard green and black eyed pea experiments. I promise to write about them in plain speak and not that jibber jabber above.
In the meantime, I can’t help contributing to the blogosphere’s holiday cookie jar with a little gluten-free confection of my own. If you’ve read my book, you know that I owe a lot to the oatmeal cookie. Making them was one of the activities (in addition to homecoming parties and other mischief) that brought Cara, my co-author, and me together in high school. The Joy of Cooking version is still to this day one of the only baking recipes I can make in my sleep, without measuring cups or spoons. Because of this, I’ve never wanted to futz with the original by making it gluten-free. So when I started experimenting, I turned to the internet, which inevitably lead me to Martha.
As you know, I try to avoid complicated flour combinations and xanthan gum at all costs. The beauty of this recipe is that they use gluten-free oats two ways – one as the requisite mix-in, and then the rest gets pulverized into flour. The texture of the cookies that resulted were shockingly similar to the ones of my childhood, albeit a little bit sweeter.
I love a good DIY gift for the holiday season, or any occasion really. (I brought a big jar of this down South with me as a hostess present). If there are any gluten-free folk in your life, mix and match your favorite add-ins and give them a big box of cookies for Christmas or Thanksgivukkah – there are still a few days left!
This recipe is adapted from Martha Stewart's method of making gluten-free oatmeal cookies. Instead of using 5 different flours, she makes fresh flour out of the GF oats that are already being used for the cookies by pulsing half of it in a food processor.
- 2 1/4 cups gluten-free old-fashioned oats, divided
- 1 stick unsalted butter
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/3 cup raisins, chocolate chips or dried cranberries
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a small food processor, pulse 1 1/4 cups oats until very fine.
- In a large bowl, cream the butter and sugars until fluffy and well-combined. Add the egg and vanilla and beat until smooth. Stir in the oat flour, oats, cornstarch, baking powder, and salt until just incorporated. Fold in the raisins, chocolate chips, or cranberries.
- Drop the cookie dough onto the prepared sheets, 1 tablespoon at a time, spaced 2-inches apart. Bake until golden brown, about 15 minutes. Cool on the sheets for 5 minutes, until set.
You can mix and match your add-ins. I love just plain raisin. If making with chocolate chips, omit the cinnamon.