Oatmeal Raisin Cookies (Gluten Free)
Recipe courtesy of Chef Billy Parisi.
Servings 18 cookies
Prep Time 10 minutes
Cook Time 16 – 18 minutes
Passive Time 20 minutes
Dietary Specialty Gluten Free, Soy Free, Vegetarian
Ingredients
2 cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 tsp Baking Soda
1/4 tsp Salt
1 cup unsalted butter
3/4 cup Packed Light Brown Sugar
3/4 cup Sugar
2 large Eggs
1 Tbsp vanilla
1 tsp ground Cinnamon
3 cups Gluten Free Rolled Oats or Gluten Free Organic Rolled Oats
2 cups Raisins
Instructions
Preheat the oven to 350°.
In a large bowl mix together the flour, baking soda and salt in a medium size bowl and set aside.
Using a standing mixer with the paddle attachment cream together the butter and sugars on high speed until it becomes light and fluffy, about 6 to 8 minutes.
Next add 1 egg at a time into the creamed butter mixture until it is combined and then pour in the vanilla.
Add the dry ingredients in two batches and be sure to stop the mixer to scrape to combine all of the ingredients.
Add the cinnamon to the batter and mix it in.
Fold the oats and raisins into the bowl using a rubber spatula until it is combined.
Scoop 2 tablespoons of the cookie dough onto a cookie sheet tray lined with parchment paper making a total of 18 large cookies.
Bake the cookies in the oven on 350° for 16 to 18 minutes or until the edges of the cookies are lightly browned and the centers are slightly soft.
Cool to room temperature before serving.
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1 Comment
I omitted one 3/4 cup of sugar and used only 3/4 cup of stevia.I finally have a relatively healthy sweet treat and not the horrible and sickeningly sweet
store-bought cookies available in The US.