Created By: Kristine Kidd, author of Gluten-free Baking
Place racks in the upper & lower thirds of the oven. Preheat to 325°F. Line 2 large baking sheets with parchment paper.
In a bowl, whisk together the sorghum flour, oat flour, tapioca flour, xanthan gum, baking powder, salt, baking soda, cinnamon, cardamom, and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed, until light, about 2 minutes. Add the brown sugar and beat until light and fluffy, about 2 minutes. Add the eggs, 1 at a time, beating until each one is incorporated.
Beat in the vanilla just until incorporated. Add the dry ingredients and beat on medium speed just until blended. Add the rolled oats and chocolate chips and mix until incorporated. Let the dough stand for 10 minutes.
With dampened hands, shape the dough into 1 1/2 inch balls. Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
For chewy cookies, bake until golden and still slightly soft in the center, about 12 minutes. For crisp cookies, bake until golden and just firm in the center, about 14 minutes. Let the cookies cool on the baking sheets on wire racks for 3 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.*
The cardamom in the recipe lends irresistible flavor and fragrance, but if you don’t have any, increase the cinnamon to 1 teaspoon and you won’t be disappointed.
Chewy, yet light, filled with oats and chocolate chips, and not too sweet, these are addictive oatmeal cookies. Think of the dough as a basic formula for your own variation – swap in dried fruit or nuts in place of the chocolate chips.
For my wedding rehearsal dinner, I mixed in 1/2 cup finely chopped crystallized ginger and 1 cup dried sour cherries, and everyone asked for the recipe.