GF Baking, Part 3: Cowboy Cookies (Courtesy of Mary B.)

     Once or twice a week I am lucky enough to be able to share some of my skills in the kitchen with the guests at a local hospital hospitality house. The people I am cooking for are either patients at area hospitals or they are family members of patients. They are away from their homes and have often times just found out that they (or their loved one) are beginning a long, difficult journey down a road of recovery from cancer, severe trauma or injury. Needless to say, they are in the throws of some very trying times. One might expect this stress to manifest itself in the attitudes of folks faced with such adversity. One could certainly forgive any person in this situation if they did act sheltered, cold or angry. The great wonder to me is that in months of visiting the house, I have not once seen any of those characteristics. More miraculously, I mostly see strength of spirit and immense faith and gratitude. It is humbling. It reminds me of my own path to healing and how blessed I have been.

     One woman who I have come to know through volunteering here, Mary, has touched a particularly soft spot in my heart. Perhaps it is because she reminds me a bit of my grandmother.  The first time I met her she came right into the kitchen and started peeking at the pots and pans I had on the stove and telling me how much she enjoyed cooking for her family when she was home and feeling well enough to do so. Her husband, Matt, was already seated at the kitchen table lending me a hand with supper for "the House" by peeling potatoes. You could see just how much he cared for and adored Mary as he listened to her talk- both of them happily distracted from the woes of the day.  At one point, just making conversation, I asked her if she also liked to bake. The corners of her mouth turned up slightly and her eyes widened a bit and she replied, "Oh, I love to bake! My kids always like it when I bake. I made some cookies the other day, would you like one?" I knew her "kids" were all well into their adulthood, so it made me chuckle to think of them getting excited to have her home baked goodies. I couldn't try the cookies (which she procured from a secret stash of sweets) myself, as they were made with wheat flour, but I asked if I could take a few home to my husband and Mary readily obliged.  When I saw her again, a few days later, I told her how well received the cookies had been and asked if it was a recipe she'd be willing to share. Again, she was only too happy to indulge me. She gave me the recipe, hand written, on a 3x5 index card, just like my grandma would have done! I think she was really glad to share the recipe, and it was so wonderful to see how something so simple as communing over a cookie could take our minds away from life's struggles, even if only for a few minutes.
     Out of my appreciation for the way that she had so kindly shared the recipe with me, I decided I MUST take the original recipe and try my hand at adapting it to be gluten free. The results were amazing, the best cookies I have EVER made, hands down!! So, now, I am happy to pass along these heavenly delights in both their GF and their traditional forms. I hope you all will count your own blessings and think a good thought for those facing tougher times as you warm your ovens and bake up a batch of Mary B's Cowboy Cookies!

Cowboy Cookies (My Gluten Free Version)

A Short Stack for Dunking!

• 1/2c butter flavor shortening
• 1/2c sugar
• 1/2c light brown sugar
• 1 egg
• 1 tsp pure vanilla extract
• 1/3c sorghum flour
• 1/3c rice flour
• 1/3c potato starch (aka potato starch flour)
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp xanthan gum
• 1/4 tsp salt
• 1 cup GF rolled oats*
• 3 ounces butterscotch baking chips
• 3 ounces dark chocolate chips
• 1/4c sweetened flaked coconut

Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.

In a small mixing bowl, sift together the flours, potato starch, baking powder, baking soda, xanthan gum and salt.

In the bowl of an electric mixer, combine shortening, sugar and brown sugar. Beat at medium speed, using the paddle attachment, until creamy and well combined.

Add the egg and vanilla. Beat at medium speed until evenly incorporated, about 30 seconds.

Gradually add flour mixture while stirring at low speed, just until dry ingredients are blended in.

Finally, add the oats, butterscotch and chocolate chips, and coconut and mix them in using the STIR setting of the mixer, or by hand with a wooden spoon.

Scoop the dough in a rounded tablespoon measure and place on the lined baking sheet, spread about 2" apart. Bake 9-11 minutes at 350 degrees, until just slightly browned at the edges.

Allow to cool on the baking sheet for 1-2 minutes, then remove and transfer to a wire rack to cool completely.

Yields 3 and 1/2 dozen cookies.

Cooled cookies can be stored in an airtight container for up to 4 days. They also freeze well in zip-top plastic bags and can be thawed quickly by microwaving for about 10 seconds.

Gluten Free when prepared as above.

*A NOTE ON OATS: Although "gluten free" rolled oats are available commercially, it is important to understand that due to common growing practices, there can be issues of cross contamination of crops that may result in an adverse reaction when the product is consumed by individuals with extreme sensitivities to wheat and gluten. Read the packaging carefully before you buy or use any oats, even if they are expressly labeled as gluten free. I have used Bob's Red Mill Rolled Oats and have not had any evident issues, however, if you know or suspect that you are highly sensitive, it may be best to forgo eating these cookies!

Cowboy Cookies (Original Version, As Written by Mary B.)

A Real Recipe Box Treasure

• 1c shortening
• 1c sugar
• 1c brown sugar
• 2 eggs
• 1 tsp vanilla
• 2c flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2c rolled oats
• 1 (9oz) pkg chocolate or butterscotch chips
• 1/2c coconut flakes

1. Cream shortening, sugar and brown sugar.
2. Add eggs and vanilla.
3. Add flour, baking powder, soda and salt.
4. Add oats, coconut and chips.
5. Place spoons of dough on greased sheet. Bake 10-15 minutes at 350 degrees

How About a Baker's Dozen?

Yields about 6 dozen.

THIS VERSION IS NOT GLUTEN FREE.

This post is dedicated, with sincere gratitude, to Mary B, her husband Matt and their children, for letting me share in this little bit of their lives. It is my pleasure to have met each of you!