By Judyrae Kruse Herald Columnist
Whoa! Hold everything!
The Jan. 18 Forum featured a recipe for chip treasure cookies, plus an easy-do way to convert the basic recipe to make gluten-free cookies.
And that’s what we need to get straightened out.
The various changes did not specify gluten-free graham crackers, which must be used for a gluten-free cookie.
Let’s do it all over again, starting with the gluten-free version first, then the original recipe.
To convert the following recipe into a gluten-free cookie, all you need to do is exchange the 1/2 cup wheat flour for a 1/2 cup of gluten-free, all-purpose flour mix, and add 1/8 teaspoon xanthum gum.
Substitute gluten-free graham crackers for the regular graham crackers.
Do not use the butterscotch chip option as they contain gluten, so use the chocolate instead.
Chip treasure cookies
1 can (14 ounces) sweetened condensed milk
1/2 cup margarine, softened
1 1/2 cups graham cracker crumbs
1/2 cup flour
2 teaspoons baking powder
1 1/3 cups flaked coconut
1 package (12 ounces) chocolate or butterscotch chips
1 cup chopped walnuts
In a mixing bowl, thoroughly combine the milk and margarine, then stir in the cracker crumbs, flour, baking powder, coconut, chips and walnuts, mixing well.
Drop by rounded teaspoons onto greased baking sheets and bake at 350 degrees for 9 to 10 minutes.
Makes 5 1/2 dozen.
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The next Forum will appear in Monday’s Good Life section.