Description
This soft, chewy gluten-free oatmeal raisin cookie recipe is the perfect one to satisfy your nostalgic cookie craving! Loaded with oats, raisins, cinnamon, and even some chocolate, it’s easy, delicious, and classic!
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups (225 grams) gluten-free rolled oats
- 2 cups (240 grams) gluten-free measure-for-measure flour, weighed or scooped & leveled
- 1 Tablespoon (8 grams) cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
Wet Ingredients:
- 1 cup (2 sticks/16 Tablespoons) butter, softened
- 1 cup (200 grams) light brown sugar (packed)
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1 cup (160 grams) raisins
- Optional: a few extra chocolate chips & raisins to top the cookies at the end
Instructions
- Blend The Oats. Start by adding the oats to a food processor (or blender in a pinch). Pulse just a few times to break up the oats. You don’t want to pulverize them into flour–just break them up a bit.
- Combine Dry Ingredients. Add the oats to a medium bowl, along with gluten-free flour, cornstarch. baking soda, baking powder, cinnamon, and salt. Stir to combine, then set aside.
- Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), cream the butter with brown sugar and sugar for 2-3 minutes, or until smooth and fluffy.
- Add Eggs & Vanilla. Add the eggs one at a time, mixing to fully incorporate before adding the next egg, and then the vanilla extract.
- Add Dry Ingredients A Little At A Time. Mix in 1/2 of the dry ingredients, then add the second half, stopping the mixer when a few powdery/dry spots remain.
- Stir In Mix-Ins. Add the chocolate chips and raisins to the dough and stir mix in until they’re well distributed and no dry spots remain in the dough.
- Chill 2 Hours. Cover the cookie dough and chill in the refrigerator for 2 hours, up to 1 day. (This allows the flour and oats to absorb some of the liquid from the dough, which will keep the cookies from spreading too much. If you skip this step, your cookies will spread much more and won’t have quite as soft & chewy a texture.)
- Preheat The Oven & Prep The Pan. When you’re ready to bake, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- Scoop & Shape The Dough. If the dough is too hard to scoop (if you chilled longer than 2 hours), pull the dough out of the fridge 10 minutes or so before scooping to allow it to soften. Use a large cookie scoop to measure 3-Tablespoon balls of dough. Smooth the balls out in the palms of your hands and place 6 cookie dough balls on one prepared baking sheet. (Return the rest of the dough to the fridge in between batches for best results)
- Bake & Cool. Bake one pan of cookies at a time for 10-12 minutes, or until they’re almost set in the centers. You can fill in any open spots with a few more chocolate chips or raisins and use a large round cookie cutter to gently coax the cookies into perfect circles if desired, then allow the cookies to cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat baking process with remaining dough, alternating baking sheets with each batch so you don’t put cold dough on a hot baking sheet.
- Serve & Store. Enjoy the cookies right away, or store in an airtight container at room temperature 3-4 days or in the freezer up to 2 months.
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
