- Cooking Time: 10
- Servings: Approximately 36
- Preparation Time: 15
BackstoryI 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.
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?
- ½ cup butter
- ½ cup granulated sugar
- ½ cup firmly packed brown sugar
- 1 egg + 1 egg white
- ½ teaspoon vanilla paste*
- 1 cup GF flour blend (recipe below)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups gluten-free oats
- ½ cup raisins
- Gluten Free Flour blend
- 1/2 c. sweet rice flour
- 1/2 c. brown rice flour
- 1/2 c. quinoa flour
- 1/2 c. potato starch
- 1/2 c. cornstarch
- 1/2 c. tapioca starch
- 4 tsp. xanthan gum
- Cream butter and both sugars until fluffy. Add egg white and yolk, combining completely between additions. Add vanilla paste last.
- Combine dry ingredients except oats and raisins in seperate bowl.
- Add dry to wet slowly and combine completely.
- Add oats and raisins until *just* incorporated. Don't overwork the dough.
- Cover and chill dough for 2 hours.
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Roll teaspoons of dough into balls and drop onto parchment approximately 2 inches apart. Bake for 8-10 minutes or until lightly browned.
- *I use vanilla paste because I feel that it has a more intense vanilla flavor compared to the extracts I've used in the past. You can substitute vanilla extract for the paste measure for measure.
- *****NOTE: Not all those with Celiac or gluten sensitivities can eat oats, even gluten free ones. Make sure before you bake!******