26 Nov 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Gluten-Free Oatmeal ...


Cherries add color and tartness


12 tablespoons softened butter (1 ½ sticks)  softened

2/3 cup firmly packed brown sugar

1/2  cup granulated sugar

2  large eggs

1  teaspoon vanilla

1 1/2  cups all-purpose gluten-free flour

1  teaspoon baking soda

1  teaspoon ground cinnamon

!/2 teaspoon salt (optional)

3  cups uncooked gluten-free oatmeal

1  cup dried sour cherries

Equipment: 2 cookie sheets, large mixing bowl, electric mixer

Preheat oven to 350 degrees


  • Place butter, brown sugar and granulated sugar into large bowl.
  • Using electric mixer on medium speed, blend sugars and butter until creamy.
  • Add eggs and vanilla and beat well.
  • Add flour, baking soda, cinnamon and salt to bowl and mix well.
  • Stir in the oatmeal and cherries until blended.
  • Place rounded tablespoons of dough onto ungreased cookie sheets.
  • Bake 8 to 10 minutes or until light golden brown.
  • Cool 1 minute on cookie sheets and remove to wire rack to cool.

Makes 4 dozen


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