BEST GLUTEN FREE OATMEAL RAISIN COOKIES RECIPES

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BEST OATMEAL RAISIN COOKIES EVER RECIPE | ALLRECIPES



Best Oatmeal Raisin Cookies EVER Recipe | Allrecipes image

These are a sure favorite the whole family will love. They are easy to prepare and stay fresh longer then other cookies.

Provided by cakegirl

Categories     Oatmeal Raisin Cookies

Total Time 1 hours 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 2 dozen

Number Of Ingredients 9

3 cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ teaspoon ground cinnamon
1 cup butter
1 ½ cups white sugar
3 large eggs
2 cups rolled oats
½ cup raisins

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, baking soda, salt, and cinnamon together in a large bowl.
  • Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Fold in the oats and raisins; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 216.8 calories, CarbohydrateContent 31.5 g, CholesterolContent 43.6 mg, FatContent 8.9 g, FiberContent 1.3 g, ProteinContent 3.5 g, SaturatedFatContent 5.2 g, SodiumContent 127.8 mg, SugarContent 14.4 g

EASY GLUTEN-FREE OATMEAL COOKIES | THICK AND CHEWY ...



Easy Gluten-Free Oatmeal Cookies | Thick and Chewy ... image

Thick and chewy gluten-free oatmeal cookies are so easy-to-make. This one-bowl recipe is loaded with gluten-free oats, chocolate chips (or raisins, it's up to you!), and just a hint of cinnamon. 

Provided by Elizabeth

Prep Time 10 minutes

Cook Time 12 minutes

Yield 23

Number Of Ingredients 10

1/2 cup butter, melted and cooled slightly ((4 ounces/ 113 grams))
3/4 cups firmly packed brown sugar, see note ((6 ounces/ 170 grams))
1 large egg ((about 2 ounces/ 57 grams, out of shell))
1 teaspoon vanilla extract
1 cup gluten-free flour, see note ((5 1/4 ounces/ 150 grams))
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups gluten-free quick or old fashioned oats, uncooked ((5 1/4 ounces/ 148 grams))
1 cup chocolate chips OR 1 cup raisins ((about 6 ounces/ 170 grams))

Steps:

  • Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees Line two baking sheets with parchment paper.
  • Make the dough. Stir together melted butter and brown sugar until smooth. Add egg and vanilla extract. Mix until smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips or raisins. Mix until combined.
  • Scoop and Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
  • Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
  • Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

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