March 20, 2013
[Photographs: Elizabeth Barbone]
Note: These oatmeal cookies bake thin and crunchy. If you prefer a slightly thicker cookie, chill dough for 30 minutes before baking. Cookies can be made dairy-free by replacing butter with dairy-free solid shortening.
Adapted from The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook (Countryman Press 2004)
About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. She is the author of Easy Gluten-Free Baking. and "How to Cook Gluten-Fre
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