Oatmeal Raisin Cookies – we all grew up with them; we all love them. Truthfully, this version doesn’t come close to my mother’s version – hers were pillowy and chock full of walnuts or pecans. But sadly, Ron is gluten-intolerant and he can’t eat nuts, so this is what I’ve come up with instead. That being said, these cookies are still yummy! Just the right amount of cinnamon, vanilla, and salt. Just the right amount of sugar and plump raisins. These Oatmeal Raisin Cookies are a sweet treat, but not too sweet. They’re almost just right!
Oatmeal Raisin Cookies
Ingredients
- 1¾ sticks butter
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 t vanilla extract
- 1½ cups King Arthur Gluten Free Measure for Measure Flour
- 1 t baking soda
- 1 t ground cinnamon
- 1/2 t kosher salt
- 3 cups old-fashioned rolled oats
- 1 cup raisins
Instructions
- Preheat the oven and combine the wet ingredients – Preheat the oven to 350℉. Using a hand mixer on medium speed, cream together the butter and the sugars. Once the sugars are incorporated and no longer grainy, beat in the eggs and vanilla. Beat until smooth.
- Stir in the dry ingredients – Whisk the flour baking soda, cinnamon and salt together, then pour into the bowl with the wet ingredients. Stir until you have a cohesive mixture.
- Fold in the oats and the raisins – Work the oats and raisins into the batter until evenly incorporated. (I use my hands at this point…)
- Bake the cookies – Using a small scoop, drop tablespoons of the dough onto Silpat-lined baking sheets. Roll between your palms to tidy them up. Bake for 10 minutes, rotating the pans from top to bottom and front to back. The cookies will be a light golden brown.
- Cool – Give the cookies a minute or two to firm up, then move them to a wire rack. Let cook completely.
I do think there’s room for improvement in this recipe – I find these cookies to be a bit dry. Maybe I should add some more butter – cannabutter, perhaps? Or maybe a bit of milk? I do love the texture of these cookies for dunking in coffee, but they’re just not like my Mom’s. Gluten-free baking has come a long way, but perhaps I should play with the flour mix as well. I’ll update this post in the future as I continue to tinker with it. Let me know if you have suggestions!
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