Oatmeal Raisin Cookies/Bars, GF

By MaryEllen

Not only is this the best gluten free oatmeal raisin cookie recipe ever, it’s THE BEST OATMEAL RAISIN COOKIE RECIPE, EVER! A tall order, I know, but even non-gluten-free friends have raved about how moist and chewy these treats are! Try for yourself and let me know!

Always choose “instant” or “quick” oats (certified gluten-free, of course!) when baking oatmeal cookies. You won’t regret it!

Ingredients

• 1/2 cup butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
• 1/2 cup granulated cane sugar
• 1/2 cup light brown sugar
• 2 eggs
• 2 teaspoons 2 teaspoons pure vanilla extract
• 1 1/4 cup gfJules™ All Purpose Gluten Free Flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 Tablespoon cinnamon
• 1 1/2 cups gfJules™ Certified Gluten-Free Oats
• 1/2 cup baking raisins*

Details

Servings 2
Adapted from gfjules.com

Preparation

Step 1

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 the oats and raisins.

Preheat oven to 350° F (static) or 325° F (convection).

Tips:
When you refrigerate your cookie dough, the cookies hold their ball shape more tightly, so flatten if you don’t want them to be as puffy, or enjoy them as yummy gluten free oatmeal cookie balls!

*If your raisins are hard or you just prefer super soft raisins in your cookies, 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!

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.

Gluten Free Oatmeal Raisin … BARS?!?!

You can bake this recipe as bar cookies by lining an 8×11 or 9×13 pan with parchment or oiled foil. Scoop dough into the lined pan and smooth with a rubber spatula. Bake for 20-25 minutes, depending on how thick the dough is/big the pan is — the thicker the dough/smaller the pan, the longer they’ll need to cook.

Remove to cool on a wire rack. Pull up on the parchment or foil to neatly remove from the pan. Once cooled, slice into bars.