Three years ago I was confirmed into the Catholic faith after being raised Wisconsin Evangelical Lutheran. Through the years I had several issues with the church’s thoughts and ideas, and slowly fell away from God and my spirituality. A difficult time in my life about 4 years ago found me seeking faith and guidance. Fortunately I found that within the Catholic Church that I had been attending while living in La Crosse, Wisconsin. It truly helped me overcome a battle I had been fighting since age 17.
So what does that have to do with these sweet little devils above?? Well, for Lent this year I have given up chocolate and fried food. I am the type of girl that has to have something a little sweet after every meal and usually chocolate is my drug of choice so I decided for 40 days I would leave it behind. Oh, and even sadder – goodbye pomme frites from Salut and my fave tots at Blue Door Pub.
To fill the void I did a little experimenting with these Butterscotch Oatmeal Cookies. They are gluten free, rich, buttery, and delicious. With a combination of brown rice flour, sorghum flour, and millet flour, the taste and texture is great. As you can see, the edges browned nicely and the middle stayed a bit chewy – my perfect cookie. Never in a million years would I guess these were gluten free!
*And no worries if you aren’t gluten free – I’ve provided the all purpose flour weight needed to make them at the end of the recipe!
Some important tips for cookie making that I have picked up along the way:
1. Having your eggs and butter room temperature will allow them to emulsify when blended together. If you leave this step out the fat and sugars are unable to mix together properly which will affect the crumb and texture of the cookies. This is what it should look like – creamy and smooth!
2. Refrigeration is key in this type of cookie to make it easier to roll into balls which gives them their nice shape and also prevents them from too much spreading.
3. Let them cool for a few minutes before trying to remove from the pan because they are a bit delicate!
95 g brown rice flour
45 g sorghum flour
20 g millet flour
1/2 c sugar
1/2 c brown sugar
1 t baking soda
1/4 t salt
1/4 t xanthan gum
1/4 t cinnamon
1 1/2 sticks butter, room temperature
2 eggs (room temperature)
1 t vanilla
1 1/4 c butterscotch chips
1 1/2 c rolled oats (not instant)
Preheat oven to 375 degrees. Cream sugars and butter in mixer on high speed, then add butter and vanilla. Beat until creamy and fluffy. (The fluffier the better!) In separate bowl combine flours, baking soda, salt, cinnamon, and xanthan gum. Slowly add in intervals to creamed mixture. Mix until completely incorporated. Stir in oats and butterscotch chips by hand.
Refrigerate for 8- 10 minutes, then roll into balls. (I used ice cream scoop for size) Arrange on greased baking sheet and bake for about 10 minutes or until edges are slightly browned. Remove from oven and let cool for a few minutes before transferring to cooling rack.
*If using AP Flour, the weight should be 160 g, which is about 1 1/4 cups.
What are you giving up for lent this year and how is it going?