cookie - Big Fat Oatmeal Cookies

By tinathorn

Ingredients

• Raisin Slurry
• 75 grams raisins (1/2 cup)
• 70 grams water or apple juice (1/3 cup)
• 1 teaspoon Bourbon Whiskey (optional)
• Cookie
• 285 grams regular GF oats, toasted (not quick cooking) (1 1/2 cups)
• 300 grams AP GF flour (150 superfine brown rice flour plus 75 grams each superfine white rice flour and tapioca flour/starch) (2 1/3 cups)
• 25 grams GF oat flour (1/4 cup)
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (freshly grated)
• 75 grams raisins
• 2 tablespoons water
• 1/2 teaspoon orange extract
• Raisin Slurry (all)
• 45 grams solid vegetable shortening (Spectrum) (1/4 cup)
• 45 grams solid coconut oil (1/4 cup)
• 200 grams dark brown sugar (1 cup)
• 2 tablespoons pure maple syrup
• 1 teaspoon vanilla extract
• 1 extra-large egg

Details

Adapted from glutenfreecanteen.com

Preparation

Step 1

Raisin Slurry
Soak raisins in juice (recommended) or water and Bourbon Whiskey for about 10 minutes. Then pulse the whole mixture in a small food processor or blender until smooth. Set aside.
Cookie
Preheat oven to 350. Place oats on baking sheet and toast for 10 minutes. Cool. In a medium sized bowl mix flours with salt, baking soda, cinnamon, nutmeg. Whisk. Add toasted and cooled oats and mix again. Set aside. In a small bowl, place the ½ cup of raisins with 2 tablespoons of water and orange extract. Stir. Set aside. In a large bowl place the raisin slurry, shortening, coconut oil, brown sugar, maple syrup, vanilla extract, and egg. Using a hand-held mixer, blend the wet ingredients until they are fully mixed and a little bit fluffy. Add the dry mixture and with a wooden spoon, blend until incorporated. Drain the soaking raisins and add to the dough and stir until well mixed in.
Turn oven temperature to 300 degrees. Line three baking sheets with parchment. Scoop generous ¼ cup rounded mounds onto cookies sheets – about 5 scoops to one sheet. Using wet fingers, press down on the tops to flatten the cookies to about ⅛ inch and about 4 to 4.5 inches across. Bake 15 minutes and rotate. Bake 2 more minutes for a total of 17 minutes for soft cookies. Bake a total of 19 minutes for crunchy cookies. Cool on baking sheet for a few minutes and remove to a rack to cool completely. Best flavor if left to rest overnight and refreshed in a warm oven for a few minutes. If you can resist. Makes about 15 big fat cookies.