It’s rainy and gloomy here, and nothing sounded better than a chewy oatmeal raisin cookie. I had been searching for a good gluten free recipe to try out. One that I knew would make chewy cookies.
I found this super simple recipe at Farm to Table that uses real ingredients. If you are going to splurge, sometimes it’s better to just use real butter and sugar! I halved the recipe as the full one makes 3-4 dozen cookies. I definitely don’t want that many lying around the house!
If you do use the full recipe, just be prepared to use two sticks of butter!
For cookies, especially gluten free ones, make sure to use really fresh baking soda. This will help puff up the cookies as they cook. Also make sure that your butter is at room temp so it creams with the sugar really easily.
Once everything is mixed, I like to use an ice cream scoop so that my cookies are roughly the same size.
I bake them until they are just starting to turn golden brown, about 10 minutes for good sized cookies.
They store really well for up to a week in a sealed container. Perfect for sharing with coworkers for family!
Chewy Gluten Free Oatmeal Raisin Cookies
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 cup gluten free all purpose flour
- 1/2 teaspoon baking soda, gluten free
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups gluten free rolled oats
- 1/2 raisins
- Preheat oven to 350 degrees.
- Cream sugar and butter until well mixed.
- Add in egg and vanilla and beat until blended.
- Mix flour, baking soda, cinnamon, and salt together in a bowl. Slowly add to sugar mixture and mix well.
- Add in oats and raisins and combine.
- On a parchment lined baking sheet, scoop teaspoon size mounds with lots of space between (the cookies will spread as they cook).
- Bake for about 10 minutes or until lightly golden brown.
- Let cool on baking sheet for 2-3 minutes, then transfer to a container for storing, or eat!
Now… I need to go run off that butter and sugar.