Wednesday, January 19, 2011

Old-fashioned Oatmeal Cookies

These cookies I rate check ++ . (My highest rating). I and the girls really enjoy them! They are really good even when they are room temperature.

As a side note, I made these cookies for my daughter to have for her church class, as the other kids were going to have cookies that day. They were wrapped, as were the other kids cookies, by my friend who was in charge of the activity. My friend wrote a little note on my daughter's cookies, saying she had made the cookies especially for the girls to be able to have them. My daughter's teacher afterward came to me and said, "there was a note saying Emily could have this, but I told her she needed to wait until I checked with her mom. They look so wheat!" Yay! That's a compliment. They look normal and taste normal! It's also a blessing that Emily has teachers who are so careful about her allergies. : )

I used a recipe from a container of Quick Oats, Ralston Foods brand. The recipe is called Family Favorite Oatmeal Cookies. The only adaptations I needed to make were to substitute the wheat flour with half oat/half rice flour, and to substitute the eggs. Shortening was called for in the original recipe, so no substitution for dairy was needed.

Old-Fashioned Oatmeal Cookies

1 cup vegetable shortening
1 cup sugar
1 cup brown sugar*
Substitute for 2 eggs- I used 4 T. applesauce and 1 T. flaxmeal mixed with 3 T. cool water,then added 1 tsp. baking powder to the dry ingredients.
1 tsp. vanilla
3/4 cup rice flour
3/4 cup oat flour**
1/2 tsp. xanthan gum
1 tsp. baking soda
1/2 tsp. salt
3 cups Quick or Old Fashioned Oats
raisins(or dairy-free chocolate chips)

Cream shortening and sugar until fluffy. Add egg substitute and vanilla. In separate bowl, combine flour, xanthan gum, baking soda, baking powder(if substituting for egg), and salt. Then add to the sugar mixer. Add oats, then raisins or chocolate chips last. Bake 350 10-12 minutes. Let stand until firm enough to move to racks; maybe 5 min.

Note: You can first cook a single cookie onto a sheet to check for consistency. Then you can add more liquid or more flour as needed. (Careful-small amounts make a big difference)

* I actually don't have brown sugar in stock in my house right now, I've just been adding a bit of molasses to the recipe when I want brown sugar. I added probably 1 tsp. molasses to this recipe, and just used 2 cups sugar.

**grind old fashioned rolled oats or quick oats in a blender (not instant oatmeal)


Jess said...

Hey! I just came across your blog by accident and noticed something...I apologise as I have no time right this second to read through your site completely but I had to write to you. Firstly good on you for sharing - as someone who has lived with intolerances for over 20 years it is great to give help so that people don't struggle as much as we had to on our own. The reason I write however is that I noticed you bake wheat-free. I assume this is due to gluten. I encourage you to research oats more thoroughly as I believe them to also have gluten. Also, be wary of spelt and buckwheat. I am gluten intolerant and have had autoimmune problems due to all of these. I regret I cannot spend longer with this comment and hope you take it on board as completely well intentioned. Warmest wishes,


homebaker said...

Hi Jess,

Thank you for your time to write a caring comment on my blog.

I do wish to clarify for everyone that I do not bake gluten-free.

My daughter has a wheat allergy, not gluten intolerance or celiac disease. Wheat is a common childhood allergy which children often outgrow. With this allergy, wheat needs to be avoided, but not necessarily all grains with gluten.

You may read of the difference between wheat allergy and wheat intolerance from mayoclinic:

This article does point out that children with wheat allergy may also have allergy to grains with similar proteins, like oats, barley, and rye(I assume that would also include spelt and buckwheat!) So this is something to be aware of as you bake for your child. But with an allergy you tend to readily see the symptoms, my understanding anyway. (Hives, runny nose, etc). My daughter gets hives with spelt, buckwheat, barley, and rye, but doesn't with oats.

For those out there with wheat allergic children: your doctor can guide you.

Any questions ask your doctor! :)

Thank you again for your time and caring comment, Jess. And best wishes to you as you continue taking care of your health and helping others around you!