By Judyrae Kruse Herald Columnist
The first part of today’s story began in a June 29, 2012, Forum column, wherein Lavon Woodey of Everett shared two of her favorite cookies with us.
She told us at the time, “I sometimes use butterscotch chips instead of chocolate in the treasure cookies.”
Part two happens right now, with a recipe conversion.
“When I noticed what a small amount of flour is used in the recipe for chip treasures,” Camano Island cook Amy Perkins writes, “I knew it would translate well into a gluten-free recipe.
“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.
“Do not use the butterscotch chip option as they have gluten, so use the chocolate instead.
“This made excellent cookies and everyone liked them.”
In case you missed it or passed it by the first time, here again is the original recipe:
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 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.
Have you figured out a way to turn a conventional cookie recipe into a gluten-free one? Don’t hesitate to send the how-to to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
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