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.