Thursday, March 7, 2013

Oatmeal Raisin Cookies

Later this year, Kelli and I celebrate 10 years of marriage. It's amazing to think that a decade has nearly passed since we tied the proverbial knot. In that time, we've almost always been of one mind on a variety of issues. That's especially true of the recipes we write for this blog and our cookbooks. With rare exception, the recipe you get—and the photo that goes along with it—is a collaborative effort that involves both of us.

But when it came time to plan this recipe, I learned something new about Kelli. She likes oatmeal cookies, and she likes raisins, but she does not like raisins in her oatmeal cookies. I, on the other hand, am an oatmeal raisin cookie traditionalist. It does not happen often in our relationship, but in this instance I drew a line in the sand and put my foot down—we were going to make proper oatmeal raising cookies. No oatmeal chocolate chip, like Kelli suggested. No oatmeal Craisin, as she also suggested when I vetoed the chocolate chips.

People would expect a tried and true oatmeal raisin cookie, I reasoned. Besides, I really wanted an oatmeal raisin cookie. Kelli eventually relented, and if I do say so myself, you're better off for it. Here, we offer up a gluten-free version of oatmeal raisin cookies. (Though do feel free to side with Kelli and omit the raisins and/or substitute other options, such as ... ahem ... chocolate chip cookies or Craisins.)

The cookies are delightfully chewy, with just the right amount of raisins, and thanks to a 1:1 gluten-free flour to oats ratio, plenty oat-y.

Oatmeal Raisin Cookies
Makes 38 cookies

3/4 cup (1 1/2 sticks) butter, room temperature
1 cup packed brown sugar
1/2 cup sugar
1 tsp GF pure vanilla extract
2 large eggs
1 3/4 cups* (219 g) Artisan Gluten-Free Flour Blend
1 tsp GF baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp xanthan gum
2 cups certified GF oats
1 cup raisins

1. Preheat the oven to 375 deg F.
2. In a stand mixer, cream together the butter, sugars, and vanilla, until fluffy.
3. Add the eggs and mix until incorporated.
4. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and xanthan gum. Add to the mixer and mix until incorporated.
5. Add the oats and mix. Then add the raisins and mix.
6. Use a cookie scoop or spoon to drop the dough on an ungreased cookie sheet, about 2 inches apart.
7. Baked 10–12 minutes, until lightly brown and the edges crispy.
8. Let cool for a few minutes on the cookie sheet, then transfer to a wire rack to let cool completely.

* When we made this recipe, we used 2 cups (250 g) of flour to account for the altitude here in Colorado. We wrote the recipe, however, down-calculating for sea level.
1. This recipe makes a thick dough. If your mixer is working too hard, you may mix the oats and raisins in by hand.

Degrees of Free-dom
This recipe is: gluten-free, peanut-free, tree-nut-free, fish-free, shellfish-free, soy-free, vegetarian.


–Pete and Kelli


Anonymous said...

Do you soak your raisins first for 30 minutes in hot water? My mother use to do this all the time.

kellibronski said...

Hi Anonymous - we do not soak our raisins first, but we do prefer fresh raisins over older hard raisins

Diane said...

Does it matter which type of oats are used? I have Bob's Red Mill GF Quick Oats, but would the regular be better?

kellibronski said...

Hi Diane,
We used Bob's Red Mill GF Old Fashioned Rolled Oats, but the quick oats should work as well with a slightly different texture in the end product.

ladyshanae said...

My son made these for our family this evening! Delicious! We only made one change because of my issues with sugar - coconut sugar instead of the other sugars. Turned out fabulous!!! Thank you!

kellibronski said...


I am so glad you enjoyed the cookies and thanks for letting us know about the substitution with coconut sugar.


Courtney Suzanne said...

I just baked the chocolate chip cookies from your book, and they were amazing! I'm really excited to try this one now.

Faye said...

Your oatmeal raisin cookies look amazing!

Tracie said...

Made this recipe with applesauce instead of eggs. They are fantastic! Thank you!

Dee said...

How do you store your cookies and biscotti? GF products tend to dry out really quickly.

kellibronski said...

Hi Dee,
We store out cookies in an airtight container on the counter or if we are not going to eat them in a few days, we put them in the freezer. We find the cookies are great pulled right out of the freezer!

Carol Cripps said...

I find that cookies just don't last long enough to dry out around here. I LOVE oatmeal cookies with raisins, but I also like oatmeal cookies with Belgian dark chocolate and dried cherries. I'm going to have to try this recipe both ways. Thanks.

kellibronski said...

The Belgian chocolate and dried cherries sounds like a great combo in the cookie!!

Cathy said...

These cookies are delicious!! I can't get over how moist they are. They are the best cookies I've had since I went gluten free about 4 years ago. thank you for sharing.

kellibronski said...

Cathy - We are so glad you have enjoyed the cookies so much! Thank you for letting us know!