I'm planning to bake DCist version of Salty Oats "Salty oatmeal cookies" I saw this cookie featured on FoodTV.
My question.. it calls for rice flour. I have
Cream of Rice "coarse ground white rice?"
I felt it and it's the consistency of salt. Is this the same as rice flour? Oh, and I've never heard of large raisins. Only plumping them before baking with them. Thanks!
(*) I found this recipe posted on 2 blogs. One shows the baking soda amount as 1/4 teaspoon instead of 1/2 tsp.
Here's the recipe:
DCist's Salty Oats
1 1/4 cups all purpose flour
1/2 cup rice flour (white or brown)
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda (*)
1/2 tsp cinnamon
2 large eggs
1 tsp vanilla extract
2 cups rolled oats
1/2 cup large raisins
Salt, for sprinkling (I used kosher)
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together rice flour and all purpose flour. Set aside.
In a large bowl, cream butter for 30-60 seconds to soften. Add brown and white sugars, baking powder, baking soda and cinnamon. Cream until mixture is very well blended. Add in eggs, one at a time, followed by vanilla extract.
With the mixer on low speed, beat in flour mixture. Stir in oats and raisins.
Drop dough, measuring with 1/4 cup dry measure, on to prepared baking sheet. Sprinkle cookies with salt, giving each cookie a light, but even, coating.
Bake for 12-14 minutes, until the edges are golden brown. Transfer to a wire rack to cool completely before storing.
Makes about 20 huge cookies
My question.. it calls for rice flour. I have
Cream of Rice "coarse ground white rice?"
I felt it and it's the consistency of salt. Is this the same as rice flour? Oh, and I've never heard of large raisins. Only plumping them before baking with them. Thanks!
(*) I found this recipe posted on 2 blogs. One shows the baking soda amount as 1/4 teaspoon instead of 1/2 tsp.
Here's the recipe:
DCist's Salty Oats
1 1/4 cups all purpose flour
1/2 cup rice flour (white or brown)
3/4 cup (1 1/2 sticks) unsalted butter, chilled
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda (*)
1/2 tsp cinnamon
2 large eggs
1 tsp vanilla extract
2 cups rolled oats
1/2 cup large raisins
Salt, for sprinkling (I used kosher)
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
In a medium bowl, whisk together rice flour and all purpose flour. Set aside.
In a large bowl, cream butter for 30-60 seconds to soften. Add brown and white sugars, baking powder, baking soda and cinnamon. Cream until mixture is very well blended. Add in eggs, one at a time, followed by vanilla extract.
With the mixer on low speed, beat in flour mixture. Stir in oats and raisins.
Drop dough, measuring with 1/4 cup dry measure, on to prepared baking sheet. Sprinkle cookies with salt, giving each cookie a light, but even, coating.
Bake for 12-14 minutes, until the edges are golden brown. Transfer to a wire rack to cool completely before storing.
Makes about 20 huge cookies