Flourless cookie

[Guest guest]

Here is a good cookie that is not made with flour.

terry

Oatmeal Chocolate Chip Cookies

Recipe By: Gale Gand

Ingredients

3 cup rolled oats (not quick-cooking)

8 ounce (2 sticks) butter

1 1/2 cup light brown sugar

2 eggs

2 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1 bag miniature chocolate chips (about 10 ounces)

Instructions

Preheat the oven to 300 degrees F.

Line a sheet pan with parchment paper or a baking mat.

Put 2 cups of the oats in the food processor and pulverize until finely ground

and floury.

In a mixer fitted with the paddle attachment, cream the butter until soft and

smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well

blended.

In another bowl, stir together both the ground and the whole oatmeal, the baking

soda and salt.

With the mixer running at low speed, add the dry ingredients to the butter

mixture and mix until just blended. Add the chocolate chips and mix just until

blended. (The cookie dough can be made and kept refrigerated for up to 3 days

before baking. Or you can make lumps of dough and freeze them in a locked

plastic bag, then take them out for baking a few at a time. Add an extra minute

to the baking time.)

Drop the batter by teaspoonfuls onto the pan, leaving 3 inches between them, as

they will spread. Bake until lightly browned, about 13 to 15 minutes. Let cool

on the pan, then remove with a spatula.

Recipe Notes

She said these were not quick cooking but I think she meant not Instant but the

regular rolled not the steel cut type.

Exported from A Cook's Books -- Recipe management for Macintosh

[Guest guest]

Oh, boy! A cookie recipe that will give the dough hook on my Bosch Compact a workout! Sounds good!

(She definitely means rolled oats.)

-----Original Message-----

From: Terry Pogue <tpogue@...>

Here is a good cookie that is not made with flour.

terry

Oatmeal Chocolate Chip Cookies

Recipe By: Gale Gand

Ingredients

3 cup rolled oats (not quick-cooking)

8 ounce (2 sticks) butter

1 1/2 cup light brown sugar

2 eggs

2 teaspoon pure vanilla extract

1/2 teaspoon baking soda

1/4 teaspoon salt

1 bag miniature chocolate chips (about 10 ounces)

Instructions

Preheat the oven to 300 degrees F.

Line a sheet pan with parchment paper or a baking mat.

Put 2 cups of the oats in the food processor and pulverize until finely ground and floury.

In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended.

In another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt.

With the mixer running at low speed, add the dry ingredients to the butter mixture and mix until just blended. Add the chocolate chips and mix just until blended. (The cookie dough can be made and kept refrigerated for up to 3 days before baking. Or you can make lumps of dough and freeze them in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to the baking time.)

Drop the batter by teaspoonfuls onto the pan, leaving 3 inches between them, as they will spread. Bake until lightly browned, about 13 to 15 minutes. Let cool on the pan, then remove with a spatula.

Recipe Notes

She said these were not quick cooking but I think she meant not Instant but the regular rolled not the steel cut type.