Monster Cookies

3 large eggs
1 1/2 cup dark brown sugar
1/2 cup unsalted butter - softened
1/4 cup sugar
1 1/2 teaspoon vanilla
1 1/2 cup peanut butter - chunk or smooth
1 teaspoon cinnamon

1 teaspoon salt
2 teaspoons baking soda
4 cups oats - old fashioned or quick, but not instant
2 1/2 cups of stuff*

I used 1/2 cup coconut flakes, 1 cup white chocolate chips, and 1 cup semi-sweet chocolate chips

1. Preheat oven to 350F, line baking sheets with parchment paper (no oil)

2. Cream butter, PB, and sugars until smooth

3. Add eggs, one at a time, to butter mixture. Add vanilla.

4. Toss oats with baking soda, cinnamon, and salt.

5. Mix wet ingredients with dry ingredients, then stir in "stuff"

6. Drop by heaping tablespoons onto baking sheet. Press cookies flatter (they don't spread much during baking) and leave about 2" between cookies.

This recipe makes about 40 large cookies. They received rave reviews, even from gluten-lovers.

Chocolate Chip Cookies

This is the classic Nestle Toll House Recipe, adjusted to be GF. A work in progress.

First attempt (makes about 48 cookies)

1 cup butter at room temperature, unsalted

3/4 c white sugar

3/4 c brown sugar

2 tsp vanilla extract

2 eggs

2 1/4 c GF all purpose flour

1/2 tsp xanthan gum

1 tsp baking soda

1 tsp salt

lots of chocolate chips

Cream the butter, sugar, and vanilla. Add eggs, beat until smooth. Add dry ingredients (ideally sifted together), mix until combined. Then add chocolate chips to taste.

Bake at 350 F for 9-10 minutes, until the bottoms are brown and the tops are starting to turn golden. Don't overbake.

The dough freezes well, but doesn't keep for more than a day in the fridge.

Cinnamon Raisin Bread

mmm....cinnamon and raisins.

(pg 38)

Ingredients:

1.00 cup milk

2 eggs, lightly beaten

2 egg whites, lightly beaten

2.00 tsp cider vinegar

2.00 tbsp vegetable oil

2.75 cups all purpose GF flour

0.50 cups white sugar

1.00 tbsp xanthan gum

1.25 tsp salt

1 tbsp cinnamon (but this should be doubled)

1.50 cups raisins

1.50 tsp yeast

Bake settings:

regular bake

medium loaf

light crust

Nutrition:

flour: 242 g carbs

sugar: 120 g carbs

milk: 12 g carbs

total: 374 per loaf (about 23 per slice)

We added the wet ingredients first to encourage the machine to mix all the dry ingredients in. It worked. No clumps of flour in the corners of the finished loaf this time! The bread toasted pretty well, and was delicious served with butter. We did think that the bread could take more cinnamon (as noted in the ingredient list). The crust was fairly dark. This might be good with brown sugar instead of white sugar for a little extra flavor and color.