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
*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!