I felt adventurous this week and decided to try out some new recipes from my church cookbooks that I haven't tried before. I set out 2 cubes of butter to get to room temperature so I could make some cookies and coffee cake. Then as I was thumbing through my book, I found a chocolate chip cookie recipe that's made with oil!
I've never made a cookie with oil and so I thought let's try it! I was a bit skeptical as I creamed olive oil with the sugars, but I wanted to know if I could make chocolate chip cookies with oil that tasted just as good as butter!
The original recipe from my church cookbook calls for 2 cups of rice crispies, and I've never found any that are made gluten free so I left them out. When I added the chocolate chips, I found it was difficult to keep them in the dough, so I pressed most of them on the top.
I put four on a pan and put them in the oven for 8 minutes, and I held my breath so to speak while they were baking just hoping that they would hold together and taste okay. I was definitely surprised when I took my first bite to find out that they tasted exactly the same as their all butter counterpart! When my 7th grade granddaughter stopped in, I let her be my non-gluten free guinea pig, and she said they were good. She's pretty picky, and so I took that as a huge compliment.
Ranger Chocolate Chip Cookies
1. Prepare dry ingredients - In a medium-sized mixing bowl put: 2 cups of gluten free flour, 1 tsp. baking soda, 1/2 tsp. baking powder, and 1/2 tsp. salt.
2. Prepare oil & sugar mixture - In a large mixing bowl put:
(1) Cream 1 cup of brown sugar, 1/2 cup of organic white sugar, and 1 cup of cooking oil (I used olive oil).(2) Beat in 2 eggs
3. Combine ingredients:
(1) To the oil and sugar mix slowly add the dry ingredients and mix well.
(2) Stir in 2 cups of oatmeal, and if you can find them 2 cups or gluten free rice crispies. (I didn't have any, so these were made with just the oatmeal, and then came out great!)
(3) Finally stir in 1 cup of chocolate chips.
4. Form into balls and press down. I found as I was forming these balls I had difficulty keeping the chocolate chips in them. I ended up pressing 4 or 5 onto the tops.
5. Bake at 375 for 10 minutes. I didn't cook these as high as the recipe suggests but brought the temperature up to just 365 and baked them for 8 minutes and then let them sit on the pan a few minutes to finish. Makes 27 medium-sized cookies.
Other Gluten Free Cookies on This Blog:
Cookies:
The Ultimate Gluten Free Cowboy Oatmeal Cookies (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free! (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies (From a church friend)
Marie's Old Fashioned Molasses Cookies (Also Great Gluten Free!) (My friend Marie's recipe)
GF Nordy Bars (From my Syre School Cookbook)
Bebe's Gluten Free Whoopie Pies (From my friend Debbie)
Gluten Free Coconut Chocolate Chip Macaroons - (Recipe on Baker's bag of coconut)
Dale's Gingersnaps Made Gluten Free (From my Come & Dine cookbook)
Chewy Gluten Free Molasses Cookies (From my daughter-in-law's Family Reunion Cookbook)
Those Famous Neiman Marcus Cookies Made Gluten Free (From my daughter-in-law)
Janah's Oatmeal Cookies with a GF Spin (My daughter's recipe)
Homemade Gluten Free Butter Cookies (From My Heritage School Cookbook)
An Old Fashioned Favorite Made GF - Hermit Cookies- Hermit Cookies (From my daughter-in-law's family reunion cookbook)
A New Twist on Holiday Peppermint Cookies (You can make them Gluten Free) - (From my daughter-in-law's family reunion cookbook)
Who Wouldn't Love a Cookie that Tastes Like a Brownie? GF Cocoa White Chocolate Chip Cookies - (From my daughter-in-laws family reunion cookbook)
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