Gluten Free Oatmeal Raisin Cookies
These soft and chewy delights are a flavor-packed symphony of hearty oats, a touch of cinnamon, and plump, juicy raisins. Each Bite overflows with wholesome goodness that even those with a subtle sweet tooth will crave!
Equipment
- Electric mixer w/ paddle attachment
- Rubber spatula
- Mixing bowls
- Measuring Cups & Spoons
- Parchment Paper
- Whisk/fork
- cookie sheet
Ingredients
- 2 c. (296g) Raisins
- 1 c. (2 sticks) Butter unsalted and softened
- 3/4 c. (150g) Granulated Sugar
- 3/4 c. (165g) Brown Sugar light
- 2 Eggs
- 1 tsp. (5g) Vanilla Extract
- 2 c. (250g) Gluten Free All-Purpose Flour
- 2 tsp. (10g) Baking Soda
- 1 tsp. (6g) Salt
- 1 tbsp. (6g) Cinnamon ground
- 2 c. (208g) Old-Fashioned Oats
Instructions
- Preheat oven to 350°F and prepare cookie sheets with parchment paper.
- In a medium bowl, measure out the raisins and pour 2 cups of water over them (ensuring that all the raisins are under the water). Let them sit in the bowl of water until ready to add to the cookie dough.
- Place the butter, sugar, and light brown sugar into the bowl of an electric mixer.
- Cream the softened butter, sugar, and light brown sugar together on medium speed (speed 4 for a Kitchen Aid) for 4 minutes until light and fluffy.
- Next, scrape down the sides of the bowl and add one egg at a time mixing until fully combined and scraping down the sides of the bowl after each egg.
- Add the vanilla and mix until combined.
- In a separate bowl, measure the flour, salt, baking soda, cinnamon, and oats. Whisk together with either a whisk or fork.
- Add the dry ingredients to the mixing bowl and mix on a low speed until the flour is almost completely mixed in (some streaks of flour remaining).
- Next, strain the water out of the raisins and pat dry with some paper towel ensure no extra water remains.
- Finally, add the drained raisins to the cookie dough and continue mixing on low until the raisins are evenly distributed. Be careful NOT to overmix!
- Using a cookie scoop, scoop the cookie dough and place 1 inch apart from each other on the parchment lined cookie sheets.
- Place the trays in the oven and bake for 10-15 minutes or until the edges are golden brown.
- Immediately after the cookies come out of the oven, round them out with either a cookie circle cutter or something with a round rim that is heat safe (like a drinking glass or small glass bowl).
- Let the cookies cool for 5-7 minutes on the cookie sheet, then transfer the cookies to a wire rack to continue cooling. Enjoy!
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