ROSIE'S GLUTEN FREE OATMEAL RAISIN COOKIES
Rosie's Gluten Free Oatmeal Raisin Cookies
I stopped by 7-11 the other day to pick up some milk on my way home from work (hey, it can't all be Shenandoah Creamery all day every day!). Dawdling down the aisles, contemplating buying some M&Ms for the inevitable chocolate craving later that night, I spied something that got my heart racing. Reminiscent of my high school days, dripping in nostalgia that tasted like Slush Puppies, tater tots and greasy soft pretzels at the Snack Shack, I spied Grandma's Oatmeal Raisin Cookies. Crap. This is a major test of my resolve, store aisles like this. Although I've always baked on a regular basis, sometimes on those busy week days it was easy to pick up a quick treat on my way home. Nowadays not so much. Still, seeing that familiar purple foil package and passing it up was a challenge. I remember how soft and chewy those cookies were. I haven't had a soft cookie since going gluten free! And super soft oatmeal raisin has always been in my top three favorites (chocolate chip and molassas are my other two, if you were interested). The only real way to fix this was to try out a gluten free version of the humble oatmeal raisin cookie. Repeating my mantra of "you can do this. you can do this" I started googling. This is the recipe that I ended up with. It's a hybrid of several that I found, but I concocted the flour blend myself. These cookies are a great treat! They came out thinner than a regular cookie but still chewy and moist. Nothing I hate worse than a dry crispy cookie, so this was a total victory in that department. Light and addictive, these are hard to put down. Bakers, beware! I will say that next time I make these, I will be adding an additional egg for body, since these were so thin. I may also cut down the sugar, mostly because I tend to prefer a less sweet cookie. This is going to be a long week and the best cure for a long week is a quick homemade cookie. There's always time for that, right?