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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chewy Oatmeal Raisin Cookies (gluten free) Recipe

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This recipe for Chewy Oatmeal Raisin Cookies (gluten free) is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 1/2 cups packed brown sugar (230 grams)
2 eggs
1 tsp. vanilla
1 1/2 cups gluten-free flour mix (if your mix doesn't include xanthan gum, try using 3/4 tsp. xanthan gum)
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups Certified Gluten-Free rolled oats (about 250-300 grams, depending on brand)
2 cups raisins
1 1/2 cups of butterscotch chips or chocolate chips (optional)
Directions:
Directions:
Preheat oven to 350ºF. Line cookie sheets with parchment paper. In a bowl of your mixer, cream butter and brown sugar. Add eggs and vanilla, and beat.

Add the GF flour mix (and xanthan gum, if needed), baking soda, cinnamon, and salt. Mix until well-blended. Add the oats and mix until fully incorporated.

Add the raisins (and optional chips, if desired). You can either stir these in, with a spoon, so they don't break, or you can be lazy and use your mixer (just not for to long).

Scoop teaspoon to tablespoon-sized bits of dough onto the cookie sheet. Beware that they may spread quite a lot.

Bake for 10-12 minutes, until the edges are golden brown and the centers appear set.

Allow the cookies to cool on the baking sheet for about 5 minutes before removing to a rack to finish cooling.
Number Of Servings:
Number Of Servings:
4-5 dozen
Personal Notes:
Personal Notes:
Chris and I both found out this year, 2016, that we are allergic to glutens. We tried a few recipes and this was one that we both really liked.

 

 

 

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