Gluten-free oatmeal spice cookies to beat all the rest.
Yes, really. And yes, with raisins. That's sassy, but I honestly love 'em.
Here, I've used steel cut oats, but I like the texture of rolled oats better. This is a more rustic look. Go wild, it's up to you.
Ingredients: 1 cup ( 2 sticks) butter, softened
1 cup brown sugar, packed
1/2 cup + 2 Tbsp. granulated sugar
2 large eggs
1 Tbsp. vanilla extract
2 cups Cup 4 Cup gf flour blend
3/4 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cups raisins
1/2 cup chopped walnuts (optional)
1 1/2 cups rolled oats - *optional: cut the amount to 1 cup, for a thinner, crispier cookie, like the ones pictured.
(I love Silver Palate oatmeal. You can also use Quaker Old Fashioned or Quick. )
Let's Bake!
1. Preheat oven to 350°F. Line two large cookie sheets with parchment paper.
2. Combine butter, sugar and eggs in a large mixing bowl, beat butter until creamy. 3. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. 4. Beat in eggs, one at a time. 5. Add the vanilla, salt, baking soda, cinnamon and nutmeg and mix again.
6. Add flour into the butter-sugar mixture. 7. Stir in the oats. Stir in the raisins. (Nuts, optional, but I prefer not.... wanna go crazy? use Candied/ praline pecans or walnuts)
8. Scoop dough by tablespoonfuls or 2" cookie scoop onto cookie sheets.
Leave at least 2 inches between each cookie. (I've seen them spread more on lighter sheets, than darker, so have a care)
9. Bake 10-12 minutes - Until the edges of the cookies turn golden brown. Note: cookies may seem underdone and lightly colored everywhere but the edges. That's okay, they'll firm up as they cool.
10. Cool 1 minute on cookie sheets. Then transfer using a metal spatula, to a wire rack. Cool completely. Enjoy, and share with your favorite people.
Store tightly covered.
