Soft Oatmeal White Chocolate Cookies (Gluten-Free)

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As my foray into gluten-free baking continues, I have been pushing the boundaries slowly. I’m not going to be making gluten-free bread or cake anytime soon – basically anything that contains flour as its main component will be tricky to perfect with gluten-free flours. I thought that an oatmeal cookie would be a decent compromise, since the oats take up considerable bulk in the cookie. I took a popular oatmeal cookie from Allrecipes and used a homemade gluten-free flour blend from the Celiac Support Organization website, specifically Carol Fenster’s General Baking Mix #1. I picked that recipe for its simplicity, and because I already had tapoica starch lying around.

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Then came the actual baking. These cookies are actually my second attempt. My first attempt came out overly spread out and lacy, and all the cookies merged into a giant lattice of baked cookie dough. It was still tasty, but it was more of a crisp and thin variety than soft and thick. Gluten-free flours without any additives generally don’t create structurally sound baked goods because the gluten protein provides a great deal of stability to a finished product. My hack was to then freeze the cookies so that they are less inclined to spread out. I then freezed the dough after shaping it into balls, and baked it at a higher temperature at a shorter duration. That worked wonderfully, and gave me cookies with a soft, almost cakey texture with a crisp caramelized rim.

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Soft Oatmeal White Chocolate Cookies (Gluten-Free)
Makes 3 dozen cookies
Adapted from Allrecipes

INGREDIENTS:
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup gluten-free flour (recipe follows)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old fashioned oats
3/4 cup white chocolate chips (I eyeballed it – add to your heart’s desire!)

DIRECTIONS:
1. In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in egg, then stir in vanilla. Combine flour, baking soda and salt; stir into the creamed mixture. Mix in oats. Roll the dough into teaspoon sized balls, and freeze till hard.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Place cookie balls 1 inch apart on cookie sheets.
3. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet until completely cool.

Gluten-Free Flour Mix
Makes 1 cup
From Carol Fenster

1/2 cup rice flour
1/4 cup potato starch
2 tbsps tapioca starch/flour

Blend all flours till combined. These flours are very light, so take care to avoid coating your counter in white powder. Potato starch is also different from potato flour – be cautious in your purchase.

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