|Soft and Chewy Gluten Free Oatmeal Golden Raisin Cookies (extra large size cookies)|
A few months ago I had a serious craving for oatmeal raisin cookies, just had to have them kind of craving! Unfortunately the only recipe I had was one from my mom's childhood that she loves. Only problem with that is that Mom and I have serious fundamental disagreements on the type of cookies that qualify as perfect. Mom loves thin, crispy, and crunchy, I prefer soft, chewy, and thick cookies, in fact borderline undercooked is my real preference. I had to dig through a few cook books to find something I could work with, but I found one and started manipulating away.
I was heading over to Sheri's house for dinner, which usually means I bring dessert, so it was a perfect fit. I was craving the oatmeal cookies and needed to bring something sweet to eat. I knew I hit a home run with them when I had just arrived around 3pm and Sheri was already digging into the zip lock bag I had brought. I was certain I had done really well when she didn't send the left overs home with me.
|inside of extra large oatmeal raisin cookies|
My new secret was to use my Cuisinart stick blender with the food processor attachment to pulverize the golden raisins. I really enjoyed having the raisins chopped into tiny bits, it gave a beautiful texture to the cookie, and spread that sweetness more evenly throughout the cookie than the traditional whole raisins. Ceci loved to push the button on the stick blender too, I love hearing that squeal and laugh as she sort of freaks out every time she pulses the button.
I hope you enjoy making and eating these deliciously spicy and sweet cookies as I do. Unless you think cookies should be thin and crispy in that case I will have to work on converting the recipe from my mom's childhood.
Gluten Free Oatmeal Cookies with Golden Raisins
1 Cup Unsalted Butter
1 Cup Brown Sugar, packed
2 1/2 tsp Vanilla Extract
1/4 Cup Soy Flour
1/2 Cup Brown Rice Flour
1/2 Cup Sweet Rice Flour
1/2 Cup Tapioca Starch
1/2 tsp Xanthan Gum
3/4 tsp Baking Soda
3/4 tsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon
1/2 tsp Nutmeg
1 Cup Golden Raisins (finely chopped)
3 1/2 Cups Rolled Oats
In a stand mixer cream butter and brown sugar, add eggs and vanilla, mix until well blended.
In a separate mixing bowl combine all dry ingredients together. Add dry ingredients into mixer with wet ingredients and slowly mix together, batter will be really wet looking at this point.
Using a food processor or finely chop golden raisins until nearly pulverized. Fold chopped Raisins and Oats to cookie batter in the mixer and blend together until well combined.
Line a cookie sheet with silpat sheet or parchment paper, scoop cookies onto sheet by the tablespoon full for "normal" size cookies. Or use a large cookie/cupcake scooper to make extra large cookies.
|"normal" size gluten free oatmeal raisin cookies on a parchment lined baking sheet|
Bake in a 350 degree (F) oven, 10-12 minutes for "normal" size cookies, or 18 minutes for extra large size cookies.
Place on a wire rack to cool.
|"normal" size cookies fresh out of the oven|