Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.
While not as delicious as "real" oatmeal cookies, these provide a nice alternative for gluten-free people. I messed with the recipe as per suggested - adding 1 tsp. cinnamon, 1/8 tsp. salt, and 1/2 cup chopped pecans (all good choices.) In addition, to add "oomph" I added 1 Tsp. pulverized almonds and 1 Tbs. garbanzo bean flour because I had both in the fridge. I also added an extra egg. Despite extensive futzing on my part, these cookies rose substantially and were delicate and chewy, with crisp lacy edges.
I agree this went together easily. I used half broken pecans and half chopped chocolate since I love nuts. I also used a measuring tablespoon flattened not rounded. They came out in cute little rounds that didn't flatten when baked. I baked them one pan at a time in the top third of the oven at 375° for 15 minutes exactly, not burnt and not underdone. I ended up with 48 smaller cookies which I love. Will try again using raisins and nuts.
Tasty and goes together easily. Very crumbly when warm, completely fell apart when I tried to taste. Will undercook next time and let cool on the pan. Will try recipe again as have GF friends and like to have home baked goods for them.
I only had one cup of oat so I blended those and replaced the rest with desicatted coconut. I also had white choc chips instead of dark. Turned out delicious anyway. I'll try them again when I get more oats.
I'm not an avid baker, but I was delighted to find this flourless recipe, which is easy and delicious. I used Nestle semi-sweet chips and can't stop popping these cookies into my mouth, even though it's my spouse, not I, who's the Celiac!
A response to the comment that oats have gluten - actually, oats are naturally gluten-free. However, oats processed in most factories are liable to be slightly contaminated by other gluten-containing grains like wheat and rye. Some packages of oats are specifically marked "gluten free" to indicate that they are processed in factories guaranteed not to also process gluten-containing grains in order to avoid cross-contamination. This is really only an issue for people with celiac disease, as any gluten-contamination of oats processed in factories processing wheat, etc. would be minimal.
I'm about to make these a second time. The first time I wasn't sure about the chocolate, so I did half of it semi sweet. When they were still warm I thought they were only so-so. But later, when I setved them soft dessert, I really liked them! I kept them in the freezer and couldn't stop going for them. Don't skimp on the salt -- it completes the flavor circle.
This is my second review for these cookies as it's become my "go-to" recipe. After seeing a multi-chocolate chunk cookie on TV I revised the recipe to include three kinds of chocolate (milk, dark, & white) as well as pecans and cinnamon. They are excellent when gussied up like this. I plan to try dried cherries in the mix as well. Turns out this is a very versatile recipe, something I thought was impossible with gf. Even my non-gf husband loves them and he's a cookie-connosieur.
They burned the first time I followed the reopening but the second time I reduced the heat to 350* and left them in for 9 min. Perfection. Delish.
I've been afraid to try gluten free desserts, because of taste, and dryness but I have to admit this one was suprisingly really good!
I tried these today and they are very nice! I added the salt to the flour mixture. We like crispy cookies and these are a nice easy treat. Next time I will add chopped pecans.
They need to cool on the pan (they disintegrate if you try to move them while hot) so decrease the bake time by 2 minutes. Recipe as written is good basic GF base. 2nd time added 1/2 t cinnamon and 1 cup broken pecan halves (per tjaspenjuin - thanks!) which added flavor depth.
A comment to the previous comment: The flour mixture the recipe refers to is the flour you make by pulsing the oatmeal in the food processor until very fine.
As to the comment that the recipe is dry and bland: Yes, it would be bland, as there should be some salt added to the dough. Depending on the type of oats used, they might be inherently more dry and would require a bit more egg. It is a good idea to see if the dough holds together when the cookies are formed. If the tablespoon of dough is crumbly, then the cookies will be dry when baked. Do not over-bake, either, as that is death to any cookie. Most often, I bake cookies at 350 degrees.
Twinkling Sheep: the mixture coming out of the blender is an oat flour. With the addition of some cinnamon and nuts this is an excellent gluten-free choice. C'mon people, this is epicurious. Show some savvy & creativity.
This is a comment, not a review: I was looking through the instructions, and I noticed it says "add flour mixture until just combined." Since this recipe is a flourless cookie, and there is no flour on the ingredients list, in which area has the writer made a mistake? The presence of flour would make a very different cookie...
[Church of Ireland press release] The Episcopal Electoral College for Limerick & Killaloe, meeting in Christ Church Cathedral, Dublin, has elected the Rev. Canon Kenneth Kearon as the new bishop of Limerick and Killaloe. He succeeds the Rt. Rev. Trevor Williams who retired at the end of July this year.
Kearon is secretary general of the Anglican Communion, a position he has held since 2005. Born in 1953, Kearon is a native of Dublin. Educated at Trinity College Dublin (TCD), he served his curacy in All Saints Raheny and St John’s Coolock, before becoming dean of residence at TCD in 1984, a position he held until 1990. He was rector of the Parish of Tullow (Dublin) from 1991 to 1999 after which he became director of the Irish School of Ecumenics (1999-2005). Kearon is a canon of Christ Church Cathedral in Dublin and an honorary provincial canon of Canterbury Cathedral, St. Paul’s Cathedral London and St. George’s Cathedral, Jerusalem.
The Most Rev. Michael Jackson, archbishop of Dublin, said, “Canon Kearon has expressed his delight at returning to work in Ireland and his intention to serve the people of Limerick and Killaloe and the communities of which they are a part. I have known Canon Kearon for many years and have always appreciated his personal friendship. I wish Kenneth and Jennifer all that is best within the love of God in their time in Limerick and Killaloe.”
The bishop-elect said: “I am honored and delighted to have been elected to the Diocese of Limerick and Killaloe, and I look forward to getting to know the diocese, its people and its clergy well in the near future. Ireland has been through a very difficult period in its history, and I look forward to helping the diocese play its part and making its contribution to shaping the future. This diocese has made a distinctive contribution to the Church of Ireland in the past, in part through the work of its bishops and most recently through Bishop Trevor Williams, and I hope to be able to continue in their footsteps.”
Following approval by the House of Bishops, the bishop-elect will be consecrated as a bishop on a date to be determined.