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Makes
about 50 cookies
Creator Notes
The first time I made these my son without lengthen requested if he also can bring them in to college to fraction for his birthday. The usual recipe changed into genuinely fragile and I had visions of delivering a container stuffed with crumbs and suggesting the teacher give everyone a spoon. I performed with the recipe until they had the same flavor profile but held collectively higher. While I changed into experimenting I attempted substituting rice flour for the wheat flour to form them gluten free so my sons gluten free classmate also can earn pleasure from them. The finest narrate of affairs I had when I made these changed into sending nearly all of them away. – Hippo Flambe —Hippo Flambe
Check Kitchen Notes
Deserve to form a delectable, foolproof gluten-free contend with, but hesitant because gluten-free baking seems so darn tricky? Discipline solved! These little gem stones reach collectively in a snap, bake up just true-searching admire they are supposed to, and taste admire, smartly, the true feeble-long-established oatmeal cookie you’ve ever eaten. We admire that you would possibly possibly well be in level of fact taste the oats, because they’ve no longer been smothered with extreme extract flavors and spices. And “Lace” aptly describes the sunshine texture of those cookies, thanks in segment to the pretty miniature quantity of flour. Hats off to Hippo Flambe for this terrific recipe!! – AntoniaJames —AntoniaJames
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Check Kitchen-Licensed
Components
1 cup
(2 sticks) unsalted butter
1 cup
brown sugar
1 tablespoon
vanilla extract
1/2 teaspoon
kosher salt
2 1/2 cups
gluten free rolled oats
1/4 cup
rice flour
1
spacious egg
Directions
- Preheat the oven to 350 degrees.
- Soften the butter, brown sugar, vanilla and salt in a medium pot over low warmth.
- Flip off the warmth and add the oats and flour to the melted butter mixture within the pot and mix smartly.
- Add the egg and accelerate smartly without lengthen after adding it until every thing is smartly blended.
- Put collectively baking sheets by lining with parchment paper.
- Tumble 1.5 to 2 teaspoons of batter onto ready cookie sheets with at least 2 inches of home between each cookie.
- Expend the assist of a spatula to flatten each cookie out to about a 2 plug diameter.
- Bake the cookies for 10 to 18 minutes, rotating trays halfway thru baking, until cookies are golden brown and judge about position.
- Both permit the cookies to position on the baking sheets or allow them to position for 1 minute sooner than sliding the parchment with cookies on them off onto a cooling rack to full cooling.
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