Maggie's Favorite Cookies April 28 2016

Cookies make the world a better place. So, in 2008 when our Manager, Maggie, was diagnosed with Celiac disease she thought she would never again enjoy the pleasures of a good homemade cookie. Luckily, after years of experimenting with gluten free flour blends and recipes she has been able to make a gluten free cookie that is worthy of eating.

INGREDIENTS:

  • 7 TBSP butter
  • 2 TBSP Favorite Peanut Butter (Optional)
  • ¼ Cup White Sugar
  • ¼ Cup light brown sugar
  • 1 egg, large
  • 1 tsp vanilla
  • 1 ½ cups Pamela's Baking & Pancake Mix
  • 1 cups semi sweet chocolate chips (1-1/2 cup chips for chocolate lovers)
  • Optional: ½ Cup chopped nuts
  • Optional: ½ Cup Peanut Butter Chips

DIRECTIONS:

Preheat oven to 350°. Cream butters and sugars together. Mix in egg and vanilla, then dry mix. Add chocolate chips and nuts and incorporate. Place scoops of dough (1 TBSP sized) on parchment lined or greased cookie sheet. Lightly flatten. Bake for approximately 12 to 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.

Pro Tip:
Use USA Pan cookie sheets. Sold at The Green Light!
USA Pan bakeware has been designed with many of the same standard features of industrial baking pans.  Each pan is constructed of aluminized steel, the material of choice for commercial bakeries.  Metal thicknesses have been selected that allow even heat distribution and maximum service life.  Our pans also use steel wires in the rim construction of most pans to provide additional strength and resist warping.

Each pan is coated with AMERICOAT© Plus, a proprietary silicone coating that nearly all North American bakers prefer over dark non-stick coatings.   AMERICOAT© Plus is a clear non-stick, environmentally friendly coating that is specifically formulated for superior baking and does not contain any PTFE’s or PFOA’s.

Another unique feature of USA Pan bakeware is the corrugated, or fluted, design.  The corrugation maximizes pan strength and prevents warping, denting and other effects of everyday use.  Corrugation also minimizes surface contact with baked goods which translates into an evenly baked product that is easily released.