Gluten Free Salted Oatmeal Cookies

• 份量: 12 cookies
• 活動時間: 30 minutes
• 總時間: 4 hours 45 minutes

食材

113 grams unsalted butter, room temperature

120 grams light brown sugar

90 grams granulated white sugar

1 teaspoon Diamond Kosher Salt

1 large egg

120 grams Gluten Free Multipurpose Blend (See Note)

50 grams gluten free oat flour

20 grams cornstarch

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

150 grams gluten free old fashioned oats

100 grams add-ins (I use Valrhona Dulcey - Caramlized White Chocolate)

To finish: Maldon Flaky sea salt

步驟

In the bowl of your stand mixer combine room temperature butter, both sugars, and salt and beat at medium speed for 6-8 minutes until fluffy and pale. Halfway through, pause to scrape the bowl and beater with a flexible spatula.

In the meantime combine gluten-free flour, cornstarch, oat flour, baking soda, and cinnamon in a separate bowl.

Measure out your gluten free oats and add-ins and set them aside in a separate bowl

With the mixer running on low, add the egg, letting it fully incorporate. Pause your mixer to scrape down the sides.

With the mixer on low, slowly add flour mixture to the butter mixture. Mix until just combined.

Add your gluten free old fashioned oats and add-ins at a low speed and mix to combine.

Transfer the batter to a Tupperware container and let the dough rest for at least 4hrs in your fridge - better even if you can let it sit for 12hrs or longer. During this process the flour hydrates and develops flavor.

Once your cookie dough has rested peacefully in the fridge for an extended period of time, allow for it to come to room temperature or until it is scoopable. Use a 2 Tablespoon Cookie Scoop (I refer to this as the #20 - yellow scoop) and portion the cookie dough. This recipe should give you 10-12 cookies, depending on how much cookie dough you snacked on.

Preheat your oven to 350F and line a sheet tray with parchment paper.

Arrange 6 cookie dough balls on a baking sheet. Make sure you leave some room for spreading. Place the remainder of the cookie dough in the fridge (or freezer for future use)

Bake Cookies for 10 minutes and rotate your baking sheet.

Bake 6-8 minutes or until lightly golden and beginning to set. The baking time depends on personal preference (and your oven). You want the cookies slightly underdone since they will continue to set as they cool. My magic number was 15 minutes.

Remove from the oven, and if desired, use a round cookie cutter slightly larger than the cookie to scoot them into a perfectly round shape.

Sprinkle with flaky sea salt.

Allow the cookies to cool for 5-10 minutes on the baking pan before moving to a cooling rack.

Repeat with the remaining dough if you would like.

營養

• 每份大小: 1
• 卡路里: 200