When I was first diagnosed with celiac disease I was surprised to find out how much I would need to be vigilant about cross-contamination. In fact, oats are forbidden on a gluten free diet because they are contaminated by wheat in the production process.
In the last two years there has been some controversy in the Celiac community surrounding the safety of steel-cut oats such as McCann’s Irish Oats. Because of the length of time it took me to get my antibodies down I have not been comfortable using McCann’s, however I did decide to try a new brand of “gluten free oats” produced by Cream Hill Estates. They are quite expensive – $5 for a 500g box. But for someone who used to have oatmeal for breakfast everyday – I was glad to have the option even if it was pricey.
I couldn’t wait to make oatmeal cookies – my favorite cookie growing up. I adapted the Quaker Oats “Vanishing Oatmeal Cookies” recipe to create a crispy yet slightly chewy gluten free oatmeal cranberry cookie.
Gluten Free Oatmeal Cranberry Delights
14 Tablespoons unsalted butter
1 cup firmly packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons good vanilla extract
1 ½ cups Pamela’s baking mix
2 teaspoons cinnamon
3 cups gluten free oats
1 1/3 cups dried cranberries
Preheat oven to 350 degrees.
In a large bowl, cream together the butter and sugars with a mixer at medium speed. Add the eggs and vanilla and mix until smooth.
Gradually add the baking mix and cinnamon and mix on low until smooth.
Stir in the oats and cranberries until evenly distributed.
Drop in small teaspoons-full on a silpat or slightly greased cookie sheet. Allow plenty of room for them to spread during baking. Bake for 10-15 minutes. Cooking times will vary according to the size of the cookie. Let cool before removing from the silpat or cookie sheet or they could crumble.
Adjustments for other gluten free flour mixes – because Pamela’s mix includes baking soda, salt and additional fat I adjusted the recipe accordingly. If your flour mix doesn’t have any fat, increase the butter by two tablespoons. Add 1 teaspoon baking soda and ½ teaspoon salt with the dry ingredients if your mix doesn’t include them already.
My step-father claims to be an “oatmeal cookie expert” and he couldn’t get enough. I hope you enjoy them as much as we did!
Is there a restaurant or bakery you want me to check-out? A product you want me to review? Any other questions or feedback?
glutenguide at gmail [dot] com