If you are in possession of the Martha Stewart Magazine with the recipe for Pecan Oat and Dark Chocolate-Chunk Cookies, be warned, the recipe just does not work. I should have known, really, I read the ingredients and thought how could that create a cookie? I read the first review, that asked if there were perhaps an ingredient or two missing, and I still proceeded to make them. Why?
The recipe listed: pecans processed into a flour, rolled oats, baking powder, cornstarch, salt, olive oil, maple syrup and chocolate. My first thought was, “what is holding them together?”, yet, I was thinking maybe it’s some magical combination that somehow works. Martha wouldn’t publish a recipe that wasn’t fabulous, would she?
Not only did they not hold together, they also had a weird metallic taste. So, after dumping the whole mess into the garbage can, I retrieved the container of Quaker Oats from the pantry, and used the tried and true “Vanishing Oatmeal Cookie” recipe, that I had made hundreds of times in the past. Because, it works!
I did change a few things from the original recipe though — certified gluten-free oats, not Quaker, and, replaced the regular all-purpose flour with gluten-free. Also, I baked some on parchment paper, and the rest as the recipe suggested, on ungreased baking sheets.
Turns out that particular direction is spot on — do not bake on parchment or they will not be as crispy as they should be. Sometimes, you really should follow the recipe.
- 1/2 pound (2 sticks) of unsalted butter, room temperature
- 1 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 1 1/2 cups all purpose gluten free flour (I used cup 4 cup)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups gluten free oats uncooked (not quick cooking type)
- 1 cup raisins or currants
Heat oven to 350ºf.
Beat butter and sugars until creamy, approx. 3-4 minutes.
Add eggs and vanilla, beat well.
Add combined flour, baking soda, cinnamon and salt, mix well.
Stir in oats and raisins or currants, mix again.
Drop by rounded tablespoons (I used small ice cream scoop) onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute on cookie sheet then remove to wire rack.
For Bar Cookies:
Bake 30-35 minutes in ungreased 13 x 9 inch baking pan.