Oatmeal Raisin Cookies

One of my favorite cookies is Oatmeal Raisin.  Chewy, full of texture and warm flavor.  This humble cookie, to me,  is the perfect snack or dessert.  I was quite  applaud to know there are people who don’t care for oatmeal cookies?!  I mean to each their own but …..my guess is they have never had a good oatmeal cookie! I couldn’t imagine….

Oatmeal Cookies petitfoodiecom

Back in my gluten devouring days my go to Fall treat would always be a Starbucks PSL and their oatmeal raisin cookie.  It was the most satisfying thing I could imagine on a cool Fall afternoon.   I adored their oatmeal raisin cookies.  Since going gluten free I have made several attempts to recreate them.  This is the closest I have come.

Oatmeal Raisin Cookies GF petitfoodiecom

I truly love this version.  They are crispy on the outer edges and chewy in the center.  A classic oatmeal cookie minus the gluten.  They did not stick around long.

Oatmeal Raisin Cookies wwwpetitfoodiecom

I highly suggest pairing with my favorite Fall Drink , as well.  Nothing better than a PSL and oatmeal cookies.  Enjoy.

Oatmeal Raisin Cookies

   

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m
  • Yield: 1.5 dozen

Ingredients

  • 1 3/4 cups gluten free oats
  • 3/4 cup Gluten Free All Purpose Flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 stick butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup cranberries, dried
  • 1/2 cup golden raisins, dried
  • 1/2 cup walnuts, chopped

Instructions

  1. Preheat oven to 350*.
  2. In a large bowl combine dry ingredients: oats, flour, baking soda, cornstarch, pumpkin spice, and salt.
  3. In a large bowl beat together sugars and butter until light and fluffy.
  4. Add in egg.
  5. Working in batches add in flours mixture.
  6. Beat until just combine.
  7. Fold in raisins, cranberries and walnuts
  8. Scoop dough onto baking sheet in 1 tablespoon rounds.
  9. Bake for 8-10 minutes.
  10. Remove from oven and let cool. Store in airtight container.

 

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