Chocolate Chip Cookies

I mentioned last week that I made chocolate chip cookies for dessert along with the miso-glazed salmon. They were delicious, but because gluten-free cookies go stale so quickly, I ended up taking them into work and everyone ate them before I thought to get a photo. What I’m saying: these are a delicious cookie that even non-gluten-free folks will enjoy.

(Recipe, as usual, adapted from ATK’s How Can It Be Gluten Free)

5oz gluten-free flour
1t baking soda
0.75t xanthan gum
0.5t salt
8T (1 stick) unsalted butter, melted
5.25oz light brown sugar
2.33oz granulated sugar
1 large egg
2T milk
1T vanilla extract
7.5oz chocolate chips

Whisk flour, baking soda, xanthan gum, and salt in bowl, set aside. Whisk butter and sugars together in large bowl until well-combined and smooth. Whisk in egg, milk, and vanilla, and continue until smooth. Stir in flour mixture with rubber spatula and mix until soft and homogeneous. Fold in chocolate chips. Cover bowl and let rest for 30 minutes.

Adjust oven rack to middle and heat oven to 350F. Line 2 baking sheets with parchment paper. Use two soupspoons, working with about 1.5T of dough at a time, portion dough and space ~2″ apart on sheets. Bake cookies, one sheet at a time, until golden brown, 11-13 minutes, rotating sheet halfway through baking.

Let cookies cool on sheet for 5 minutes, the transfer to wire rack. Serve warm. Cookies are best eaten day of, but can be stored in air-tight container for up to 1 day.

Snack time: granola

One of my big life hacks, it seems, is “make a big batch of something and then eat it bit by bit!” Turns out you can do that with granola as well as soup. I make a batch on Sunday, and then it’s my work snack all week long.

3c rolled oats (Not instant. Instant bad.)
3T brown sugar
0.5t ground cinnamon
0.25t kosher salt

Mix these all together in a big bowl. Heat the oven to 300F.

0.33c honey
0.25c olive oil
1t vanilla

Whisk these ingredients together. I usually do it in a measuring cup, but a small bowl will work too. Pour into oat mixture and stir with a wooden spoon until everything is well mixed.

Spread it all on a cookie sheet. Cook for 15 minutes, pull it out and stir. Put back in the oven for 5-15 minutes, until it’s golden brown.

Cool the granola on the sheet for 15 minutes, stirring occasionally. The granola hardens as it cools; also, if you don’t stir it the liquified sugars will cement the granola to your pan. Stirring. It’s important.

1c total various assorted add-ins: peanuts, dried fruit, seeds, tree nuts, whatever

I usually use peanuts, pepitas, and dark chocolate chips. (One-third cup of each, totaling 1 cup.) Put them in a super big bowl. Once the granola is dried, put that in the bowl and mix until well-blended. Store in an air-tight container.