Sunday, July 17, 2011

Gluten Free Oatmeal Cookies with golden raisins

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
I couldn't have been happier with the result of the cookies, chewy, soft, sweet, fluffy, down right perfect!!  I would make these everyday if I could I love them!  Ceci loves them now too, the last time I made them she was right there next to me digging into the raw dough.  Maybe she is my daughter after all, sometimes I question, like when she eats ketchup on carrots and quesadillas, then she redeems herself by eating pinches of brown sugar out of the jar, or licking the rubber spatula clean of the brownie batter.

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    Eggs
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