Oatmeal Raisin Cookies
Categories: All, Cookies, New Gluten Free Products, Recipes
Tags: , Allergy Friendly, Certified Gluten-Free Oats, Cookie Swap, Dairy Free, Desserts, Gluten Free Oats, Oatmeal, Raisin Cookies, Recipes with Oats
This is one of those recipes that in the intervening years I’ve made again and again and tweaked here and there to create what I am convinced is THE BEST OATMEAL COOKIE RECIPE, EVER! Tall order, I know, but non-gluten-free friends have raved about how light and chewy these treats are! Try for yourself and let us know! We love to hear from you (have you seen some of our testimonials?!)
One last note on gluten-free oats: be sure to buy certified gluten-free oats! Accept no substitutes, as oats have been found to be contaminated with gluten at least 60% of the time … unless they are produced by certified gluten-free manufacturers. Additionally, when it comes to cookies, not all oats are created equal. Larger, stiffer oats just won’t absorb the moisture in a cookie as well, and can cause the cookies to fall apart (which is very disappointing, but it does make a nice crumble for ice cream or yogurt!). Always choose “instant” or “baby” oats (certified gluten-free, of course!) when baking oatmeal cookies. You won’t regret it!
After hearing from so many of you who could not find this style of certified gluten-free oats in stores near them, I decided to remedy the situation! I’m now proud to announce that Jules Gluten Free™ now offers CERTIFIED gluten-free INSTANT oats. Delicious and easy for travel (just add boiling water), and absolutely perfect for oatmeal cookies! Enjoy!
Oatmeal Raisin Cookies
- 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1/2 cup granulated cane sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 cup Jules Gluten Free™ All-Purpose Flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 Tablespoon cinnamon
- 1 1/2 cups Jules Gluten Free™ Certified Gluten-Free Oats
- 1/2 cup baking raisins*
*If you do not have baking raisins on hand, cover 1/2 cup of raisins with water in a saucepan with a cinnamon stick (optional) and bring to a boil. Boil gently for one minute, stirring so they do not stick to the bottom of the pan. Drain, then add to your recipe.
Cream the sugars and butter until light and fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla last.
In a separate bowl, whisk together all dry ingredients (except oats), mixing well. Gradually stir into the creamed mixture until integrated. Add in the oats and raisins.
Preheat oven to 350° F (static) or 325° F (convection).
Scoop the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. If the dough is too sticky to roll, either scoop without rolling, or refrigerate or freeze until very cold before baking.
Bake for 8 – 10 minutes, or until light brown. 
If you can wait, let them cool on a wire rack before removing.
Yield: 2-3 dozen cookies.
*This recipe and over 149 more, also available in my new cookbook, Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy!
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07. Dec, 2010
[...] houses, Challah, oatmeal-raisin cookies, the Gluten-Free Cookie Swap, Jules’ new book, Free for All Cooking, and more gluten-free [...]
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13. Jan, 2011
[...] contamination. There are a handful of other gluten-free oat manufacturers as well (see my oatmeal cookie recipe for more), but be sure you are purchasing their certified oats, as companies like Bob’s Red [...]
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J Gensler said: on November 9, 2010
Thin cookies….I baked the Oatmeal Raisin cookies this weekend, which tasted great, but came out quite crumbly and thin (with holes throughout).
Can you tell me what might have happened?
I am looking forward to trying more recipes!
Thanks!
Jules said: on November 9, 2010
I’ve heard from a few people that they’ve had the same result with this recipe, and many others that the recipe is amazing. When I investigate, it seems that the problem lies with the oats. There are wild variations between brands of gluten-free oats — some having smaller groats than others; some having stiffer/drier groats than others. Across the board I can tell you that folks who have had trouble with this recipe have used Bob’s Red Mill oats. I typically use Gluten-Free Oats or Lara’s CreamHill Estates and the cookies turn out wonderfully moist and chewy. Hopefully you can get your hands on some of these brands!
Diana McAdams said: on November 17, 2010
A friend of mine just mentioned how much larger Bob’s were ( right after I ordered them
, but said she uses them a lot anyway. She runs them thru her food processor for a few pulses. I will be trying that with this recipe,as the oats arrived today !
Diana McAdams said: on November 17, 2010
PS…your flour blend ROCKS !! Another friend was so disappointed that she can’t use it, as her husband is corn intolerant, as well as gluten. I took your recipe for all purpose and substituted coconut flour and sorghum flour for the corn flour and cornstarch. It’s also amazing ! Thanks so much for blazing a trail. We are newly diagnosed (both husband and I for about a month) and I am so excited with all the resources that are out there. So far, I don’t even feel any deprivation. Of course, I have always been a “scratch” cook…and have read labels for 25 years, so that’s not new to me. It’s certainly more expensive, but so is ill health.
Jules said: on November 18, 2010
Amen. Your attitude will carry the day! : )
Kim said: on November 18, 2010
I made these tonight with Bob’s Red Mill Oats. They were good, thin but good. The second batch stayed in the fridge longer settling up and they came out a bit thicker. Most important they tasted good and my kids enjoyed them. I see some improvements that could be made next time and I will try the other brands of oats.
Jules said: on November 18, 2010
Yes, definitely try them with another brand of oats as my son & I have made two more batches in the last 24 hours (with Creamhill Estates Oats) and the comment I keep getting from people we share them with is how fluffy, soft and chewy they are! Even fluffier than this photo on the post which was taken of the cookies made with Gifts of Nature Oats. Amazing what effect one ingredient can have on the outcome, but then again, we know how much differently recipes turn out using other gluten-free flours! ; )
Maryanne Keller said: on November 21, 2010
I am looking for the recipe for the Cowboy cookies that you sent out last week – oatmeal, chocolate chips and peacons. I have misplaced it and I was really looking forward to making it this weekend! thanks!! mk
Nicole said: on November 23, 2010
I was recently diagnosed with food allergies. I’ve been suffering from chronic fatigue for 3 yrs and finally have an answer! I’m allergic to gluten, soy, dairy, eggs, safflower, seseame, pineapple, cabbage, almonds, walnuts, and a few other things. I’ve really had a hard time finding recipes and food to make with all my allergies until I found out about your cook book “Free For All Cooking”. I’m so excited that I have new recipes to try out now in the kitchen and can eat desserts again! Thank you Jules:)
MaryClare said: on December 11, 2010
Would reduce the sugar to 3/4 cup and substitute xylitol or coconut sugar. W/the raisins in the recipe, you will still have a sweet cookie. I use the xylitol or coconut sugar in my g-f cooking classes and no one knows the difference. However, the coconut sugar is not quite as sweet as regular sugar, so getting your tastebuds used to less sugar can take a bit of adjusting.
Tammy said: on January 20, 2011
MaryClare, Some folks like myself can’t consume xylitol. I tried to use it, but I end of with horrible bloating, gas, and diarrhea. Not pretty.
Tracey said: on December 16, 2010
Having trouble finding oats locally. Found udi’s granola with ingredients of honey and oats. The oats are certified gluten free. Would this possibly work for oatmeal cookies. I can find Bob’s red mill alot of places. I really don’t want to use that. Any guidance would be appreciated. Also, what cornmeal brand do you use? Love your recipes. Made toll house cookies with your flour. They were awesome!
Jules said: on December 17, 2010
Not sure about using granola in this recipe. It would likely produce a cookie of a different texture (not soft and chewy) & may not absorb the liquids necessary to hold the cookie together. Most people haven’t had luck with Bob’s Red Mill GF oats in this recipe either though, since those oats are stiffer and larger. You could try ordering on-line (like on Amazon) if you can’t find anywhere locally with other brands of oats, or ask your local organic market/health food store or grocery to order for you. They should be able to order Gluten-Free Oats or Lara’s Creamhill Estates brands, for example. About the cornmeal, I use Arrowhead Mills Organic GF Cornmeal and it’s great! So glad you loved the toll house cookies! Happy cookie baking!!!
Jennifer said: on February 2, 2011
These did not turn out well for me at all:( I have had food science and generally the shortening to flour ratio is 1:3 so I was suspicious in the beginning the dough may be too soft and I had the same result as others….flat, crumbly cookies, they tasted great though. I added more flour mixture to the remaining dough and they turned out better. It may be the oats? but not sure
Jules said: on February 2, 2011
Hi Jennifer, what kind of oats did you use? Seems like anyone who has had trouble with this recipe has used Bob’s Red Mill GF oats (see comments), which I’ve found to be stiffer and not to absorb the liquids enough in this cookie, leading them to be crumbly instead of chewy. If you can get your hands on Cream Hill Estates, Gluten-Free Oats, Gifts of Nature, or Legacy Valley gluten-free oats, it should work out better for you. Glad you added more flour and were able to get that batch to work for though (smart cookie, you are!)!
Pam said: on February 5, 2011
As far as the oats go – there are “quick cooking” and old fashioned….I would imagine that the quick cooking ones would be the thinnest and most absorbent…
Jules said: on February 7, 2011
Absolutely right on the differences in oats – there are thick oats and even baby oats! We have fewer choices as far as gluten-free oats go, but you can feel the difference between the oats just by picking up the bags and comparing. For cookies and cakes, I’d definitely recommend the thinner, smaller, “quick cooking” gluten-free oats if you can find them.
Lynda said: on January 14, 2012
Are Jules Gluten Free Oats the quick cooking type of oats?
Jules said: on January 14, 2012
Lynda – great question! The answer is yes! They are instant, quick, baby oats … they all mean basically the same thing. It’s key in an oatmeal cookie recipe to use oats that are softer like these; the stiffer oats don’t absorb the moisture well enough and the cookie will crumble. Enjoy!
Cindy said: on January 24, 2012
Loved this recipe! I just found your site tonight when searching for a GF oatmeal raisin recipe. Although I did not have your flour blend yet, I used another combo of GF flours I had on hand and these turned out perfect! It is so rewarding to finally find a GF oatmeal raisin cookie recipe to make for my teenage daughter who has been on a GF diet for the past three years and is really missing certain baked goods. Thank you so much! Delicious!!!
Jules said: on January 25, 2012
Fantastic Cindy! So glad to help!
Michelle Missal said: on February 3, 2012
Hi–can you use the GF Harvest Rolled oats? They sell them on Amazon for a good price?
Michelle said: on February 3, 2012
Wasn’t sure if “rolled” were what you used.
Jules said: on February 3, 2012
You can also check out the oats that I use for cookies here: http://www.julesglutenfree.com/product-p/oats-1×1.htm
Jules said: on February 3, 2012
Michelle – I have not tried those oats. As long as they are certified gluten-free and they are rolled, they should work, although instant or baby oats work better. Sometimes the larger, stiff oats don’t absorb enough moisture in cookies and they are too crumbly, so keep that in mind!
Michelle said: on February 3, 2012
thanks! I’m going to try the trial pack. I cannot wait to make your recipe for soft pretzels–that is what I have been missing the most. Love your whole site!
Jules said: on February 4, 2012
Michelle – the trial pack will be perfect, then, because you’ll get flour & oats so you can make these cookies too! Enjoy!!!
Hannah said: on February 29, 2012
Hi,
I am new to gluten free and I just tried your oatmeal cookies recipe using your flour mix. the cookies turned out very very crumbly. Do you have any thoughts why this might be and what I can do better next time? Thanks!
Jules said: on March 1, 2012
Hi Hannah – what kind of oats did you use? That can make all the difference in gluten-free oatmeal cookies. You need instant or “baby” oats for great oatmeal cookies (and make sure they’re certified gluten-free!).
Hannah said: on March 1, 2012
Hi,
Thanks! I used gluten free but they were not the quick cooking ones. I’ll try those next time.
Jules said: on March 5, 2012
Hannah – I’m quite sure that was the problem. Anytime I’ve heard someone say that this recipe didn’t turn out perfect, it was because they were using oats that were too stiff and didn’t absorb the liquid in the recipe properly. Let me know when you get the instant oats and how they turn out for you this time! We carry certified Gluten-Free instant oats on my site, if that’s helpful. Here’s the link: http://www.julesglutenfree.com/product-p/oats-1×1.htm
Candy Monroe said: on March 19, 2012
I made these with chocolate chips instead of the raisins…about a month ago. I am pleased (with myself) to say that the batch turned out WONDERFUL! And that I still have some of them in a bag at my desk. They still taste great – which I couldn’t say for the full gluten variety of a similary recipe I have. Just wanted to share and say thanks!
Jules said: on March 20, 2012
Candy, sounds like you should be pleased with your self-restraint, as well! I don’t think I could still have some left at my desk! LOL! But the chocolate chip substitution sounds like it would be great, too! Thanks for letting me know and also for telling me how long those cookies have stayed fresh! Fantastic!!!
Karyn Kail said: on May 11, 2012
I just baked a batch of these oatmeal cookies for my husband. I used Bob’s Red Mill G-Free oats and added chocolate chips instead of raisins just like he loves. They came out perfect! I did put the dough in the freezer for a couple of hours so that may have made the difference. I LOVE your all-purpose flour. Thank you Jules!
Star said: on June 9, 2012
Just made them. They turned out better than my old gluten-full recipe. They are wonderful!!!!!!! Thanks sooooooooo much for posting but more than that, thanks for taking the time to develop recipes to suit those who are intolerant to certain foods.
Jules said: on June 20, 2012
Yay! So glad you had a super-happy result, Star! And you’re welcome – I’m happy to share with others, if it helps them lead happier, healthier GF lives!
Star said: on June 9, 2012
Oh, I used the quick cooking oats.
Michelle K said: on November 21, 2012
I added my Bob Red Mill Oats to the raisins and soaked it all in about 1/4 to a 1/3 cup of hot almond milk (we are dairy free. I had to add a little extra flour and my dough was still too soft to roll but the cookies were great!! They spread instead of rising but I like that. They were soft, moist and delicious!!
Michelle K said: on November 21, 2012
I just made a second batch and measured out the milk that I soaked the oats and raisins in… I doubled the amount of raisins and I used a full cup of almond milk.