Wednesday, January 9, 2013

Butterscotch Oatmeal Cookies!!!

First, remember to check for gluten-free ingredients!  Those chips.....Hershey's are OK!  Nestle hasn't caught on yet.....darn them anyway.  And the oats, of course...but that goes without saying, right?  

The original recipe is from was good "before" and I can honestly say that I can't tell a difference when made this way!  

Now, the men may come along and grab "just one more" if you make these.  A most popular recipe around these parts.....


Cream together:
1/2 cup butter, room temp
1/4 cup unsweetened applesauce
3/4 cup PACKED light brown sugar
1/2 cup sugar

1 large egg, room temp 
1-1 1/2 tsp vanilla extract (some weaker than others so...)

Mix/whisk together well and add to above:
1/2 cup sweet sorghum flour
1/4 cup (packed) brown rice flour
1/4 cup (packed) tapioca starch
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 tsp cinnamon (I use Vietnamese) 

Last, mix in:
2 1/2 cups GF quick oats
1 cup butterscotch chips

Preheat oven to 350 F.  Letting the dough stand while the oven preheats seems to be enough to "keep it together" so this is one time I don't chill the dough.  

Using a level 2-tsp scoop, space dough balls a few inches apart on parchment and bake 11-13 minutes...mine were taking roughly 12 minutes.  Cool ON the sheets for about 5 minutes before moving to cooling rack.  (Makes ~60)

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