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9.10.2012

Dark Chocolate and Pistachio Oatmeal Cookies (Gluten-free!)

This is what happens when I bake.


Those cookies up there?  Yeah.  They're supposed to look like this:


Typical.  Soooo typical.

Let me tell you a little something about me and baking.  We're not friends.  I cut way too many corners for this relationship to ever work out!  It's a problem that I like to think I'll figure out some day.  But clearly not today.

Here's a tip for all you cute little bakers out there.  When a recipe calls for an egg, you use an egg.  You don't use an egg white.  Nope.  You don't stand in front of your open fridge and proclaim "Huh.  Only egg whites.  That'll do just fine AND these cookies will be healthier.  I'm clearly a genius."

Arrogance and impatience are not my finest qualities.  Workin' on it.

In other news, the cool people at CookingLight.com keep sending me stuff!  I am loving this little partnership.  This month I received a shiny copy of Real Family Food, a handy compilation of delicious, healthy, family-friendly recipes that will never have you searching for a kid-friendly meal again.  And my big kid ain't complainin' either.

Now I'm saying ain't?

I love you Cooking Light magazine.  Can't stop won't stop.  And to show the magazine my undying appreciation, I made half-risen, crispy dark chocolate, pistachio, oatmeal cookies.

I can tell you that these are gluten-free and delicious.  Really, I cross my heart. Mine came out just like Pepperidge Farm Sausalito cookies.  (Again with the arrogance, will I ever learn?)  But I can also tell you'll use a whole egg and do this right.

I know you.  You're the genius.



Dark Chocolate, Pistachio, Oatmeal Cookies
Inspired by Cooking Light's Real Family Food
Yields 48 cookies


Ingredients:
3/4 c gluten-free flour
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 c unsalted butter, softened
1/2 c packed brown sugar
1/4 c granulated sugar
1 large egg
1 1/2 c gluten-free oats
1/2 c dark chocolate pieces (I used a 72% bar and chopped it small)
1/4 c chopped pistachios

Preparation:
Preheat the oven to 350 deg F.
Spoon the flour into dry measuring cups, and level with a knife.  Combine the flour, baking soda, cinnamon, and salt in a small bowl.  Stir with a whisk to combine.
Place the butter and sugars in a large bowl.  Beat with a mixer at medium speed until well-blended. 

Add the egg, beating well.
Add the flour mixture, and beat just to combine.
Stir in the oats, chocolate, and pistachios.
Using a small ice cream scoop or a tablespoon measure, drop the cookie dough onto a baking sheet lined with parchment paper or a silpat.  Bake for 10 minutes.
Remove from the pan, and cool on wire racks.


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